Vinification
The utmost care and attention were given both in the vineyards during harvesting operationsand in the cellar.
Grapes were destemmed, meticulouslyselected on sorting tables, delicately crushed then transferred by gravityflow
into vats. It was imperative that onlythe finest berries reached the 60 Hl truncated cone shaped fermentation tanks.
During fermentation and maceration on the skins, it was essential to maintain the right balance between fruitand
quality of the tannins to best express the sweetness, fragrance, identity,and character of Solaia. Once the wine and
skins were separated, malolactic fermentation took place in barriques that enhanced the complexityand
pleasantness of the wine. Aging took place in new French oak barrels forapproximately 18 months. The various lots
were aged separatelythen blended and reintroduced into barrels to complete the aging process.

Historical Data
Solaiaisa 50 acre (20 hectare)vineyard with asouthwestern exposure located atan altitude between 1150 and
1325 feet (350-400 meters)above sealeveland with astonysoil of “alberese” (hard limestone)and “galestro”
(flaky calcareous clay) rock. The vineyard is located at the Tignanello estate. The Antinori family produced this wine
for the first time in the year 1978,and the initial blend was 80% Cabernet Sauvignon,and 20% Cabernet Franc,a
formularepeated in 1979 as well. In the following years, 20% of Sangiovese was introduced and certain
adjustments were also made in the rapport between Cabernet Sauvignon and Cabernet Franc until the current
blend was settled upon. Solaiais produced onlyin exceptionalvintage,and was not produced in 1980, 1981,
1983, 1984,and 1992.