Solaia - Toscana IGT 2003

Solaia - Toscana IGT 2003

2003 will be remembered as one of the hottest years in recent decades. In late March the winery's weather station recorded maximum temperatures of over 20 ° C, climbing to over 30 ° C in early May and close to 40 ° C in August. A record total of 2400Â ° in daytime was recorded by heat summation, (which expresses the energy received by the vineyard during its vegetative-productive phase) compared to an average of 2000Â °. From early June until the harvest there were only four significant rainfalls, roughly one per month, which allowed the grapes to ripen well despite limited water. Given the weather, the harvest was predictably early, some of the Cabernet and Sangiovese grapes were fully ripe by mid-September. This paper presents the results of the study of the polyphenolic components of the polyphenolic components of the Sangiovese. The extraction method used almost exclusively was delestage, devatting with little residual sugar and completing alcoholic fermentation in French oak barrels. Malolactic fermentation took place spontaneously by the end of November in these same barrels. The wines were blended after malolactic fermentation, remaining in the barrels for another 12 months during which time they underwent racking three times. After aging the wine was tasted by barrique and the necessary selection took place before bottling. After a year in the bottles the wine was released for sale.