Solaia - Toscana IGT 2001

Solaia - Toscana IGT 2001

The beginning of spring saw a good amount of rain and slighty higher temperatures than the seasonal average, which favored a slight anticipation of the budding phase. In the next period, the average temperature and the rainfall are high. Rains at the beginning of a good plant growth. Notwithstanding the high day temperatures, nights were cool and assured the full ripening of all the grape varieties. As a result, the ripening of the grapes proceeded optimally, guaranteeing the presumption of an excellent harvest. The grapes from the Solaia vineyard, which are always severely selected, were among the last to be harvested (starting September 23 for the Cabernets and the Sangiovese a week later). The grapes were vinified separately and new methods were used which guarantee a very soft processing. Maceration took place in 50 hectoliter open wooden fermentors with periodic cap submersion for better extraction of color, complexity and tannins. During this time (15 days for the Sangiovese and 20 days for the Cabernets), the wine obtained its alcoholic fermentation at a temperature never exceeding 30 ° C. The wine was then transferred into 225 liter, and the olres barrels (new Troncais and Alliers), where malolactic fermentation was terminated by the year's end. The wines were then racked, blended and then returned to the barrels for about 14 months aging, after which time they were bottled and aged for a further 12 months before release.