In the glass
Aroma: cassis, graphite, violet, tobacco, sweet cedar
Palate: blackcurrant, espresso, iron, polished oak
Cabernet-led sibling of Tignanello, denser and more international in profile, with cassis and graphite intensity over a long Tuscan acid spine.
What it pairs with
-
Florentine T-bone, charcoal-grilled
Find florentine t-bone, charcoal-grilled on TableJourney →
The wine's volume of fruit and oak demand a high-impact protein. -
Hard mountain cheeses with truffle honey
The wine's sweet cedar resonates with truffle aromatics. -
Rib of beef, dry-aged
Find rib of beef, dry-aged on TableJourney →
Cabernet's iron-and-graphite mineral signature finds a partner in dry-aged beef umami.
How to serve Solaia
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Florentine T-bone, charcoal-grilled, Hard mountain cheeses with truffle honey, Rib of beef, dry-aged. Match the wine's structure to the dish's fat and salt.
History
Launched seven years after Tignanello as the Cabernet-dominant counterpart from the same hillside at the Tenuta Tignanello estate. Wine Spectator named Solaia 1997 its Wine of the Year for 2000, the first Italian wine to win the title.
- 1978 — First vintage released
- 2000 — Wine Spectator names Solaia 1997 its Wine of the Year
Facts
- Producer
- Marchesi Antinori
- Grapes
- Cabernet Sauvignon (75%), Sangiovese (20%), Cabernet Franc (5%)
- Classification
- Toscana IGT
- Oak
- 18 months in French oak barriques, predominantly new
- ABV
- 14.5%
- Price
- EUR 280 to 450 at retail
- Drinking window
- 8 to 30 from vintage
- First vintage
- 1978
Scores
- Wine Advocate 98 (2019 vintage, reviewed 2022)
- Wine Spectator 98 (1997 vintage, reviewed 2000)
Frequently asked about Solaia
What does Solaia taste like?
On the nose, cassis, graphite, violet, tobacco, sweet cedar. On the palate, blackcurrant, espresso, iron, polished oak. Structurally full-bodied, firm tannins, high acidity with a long finish. Cabernet-led sibling of Tignanello, denser and more international in profile, with cassis and graphite intensity over a long Tuscan acid spine.
When should I drink Solaia?
Drink 8 to 30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Solaia?
Florentine T-bone, charcoal-grilled is the canonical pairing. Other strong matches include Hard mountain cheeses with truffle honey and Rib of beef, dry-aged. The wine's volume of fruit and oak demand a high-impact protein.
What grapes are in Solaia?
The blend is Cabernet Sauvignon (75%), Sangiovese (20%), Cabernet Franc (5%). The wine is classified as Toscana IGT.