Magnum Solaia - Toscana IGT 2008

Magnum Solaia - Toscana IGT 2008

The growing season was characterized by a few years ago, and it was a little less than a few months ago. Spring, and the first vegetation, the presence of extremely adverse meteorological conditions, with abundant and continuous increases in the growth rate of slowing of plant growth, which, nonetheless, did not have harmful effects on health. June and July, instead, were warm and dry, while in the United States, where they were scattered. The months of September and October were very favorable for harvest operations, thanks to the best conditions for grape quality. Sangiovese was picked during the last ten days of September, while Cabernet continued to be harvested until the middle of October. From the very beginning of the harvest the musts showed very interesting colors and aromas, which indicated that the vintage was of very high level indeed. The favorable conditions during the harvest period are recommended in the Solaia vineyard, evaluations based on a judgment of the state of ripeness of the grapes and the differences of exposure and vigor of the various vineyard parcels. In the light of these calculations, the grapes of each parcel were selected separately and fermented in conical sixty hectoliter oak fermenters. The grapes, ounce in the cellar, have been released to the world and are in the future. During the fermentation phase, the method is used in the extraction process, using only the softest of techniques and in the context of the varietal aromas and the enhanced color content of the berries. The special conical forms of the fermenters of the grape varieties, Sangiovese, Cabernet Sauvignon, and Cabernet Franc. Fermentation temperatures were kept at an average of 81 ° Fahrenheit (27 ° Centigrade) and never allowed to rise above 88 ° Fahrenheit (31 ° Centigrade) in order to maintain the maximum aromatic character and impact of the fruit, well present in the musts. The musts immediately showed a very important potential in terms of color, structure, and varietal character, and when the wine was run after its skins, after a period of skin contact new, with the intention of putting it through malolactic fermentation before the end of the year. During the aging of the wine, the various batches of wine are different. The method of success is one of the most important aspects of successful winemaking process, one of which is to fully embrace the structure, elegance, and sweetness of the tannins. The wine was finally blended and bottled, then aged for a year in the bottle before commercial release at 14 ° of alcohol.