Marchesi Antinori Solaia 1996
The myth’s austere face. A vibrant and deep Solaia, shining with aristocratic freshness and a taut structure, capable of defying time with an old-world elegance.
Marchesi Antinori Solaia 1996
igor and verticality. The 1996 opens with a complex and cool aromatic range: blackcurrant, graphite, cedar, and tobacco leaf, followed by tertiary notes of leather and forest floor. On the palate, it is nervous and aristocratic, with a dense tannic texture and a citric acidity that supports a very long, savory, and balsamic finish.
TECHNICAL PROFILE
· Producer: Marchesi Antinori
· Origin: Italia
· Blend: 75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet
· Denomination: Toscana IGT
· ABV: 13%
· Vintage: 1996
SERVICE GUIDE
· Serving Suggestion:Do not decant: the wine needs to oxygenate slowly directly in the glass to avoid losing its delicate aromatic texture.
· Glass: Large glass for great evolved reds.
· Temperature: 18°C.
FOOD PAIRINGS
· Delicate yet complex meat dishes: Roast pigeon, saddle of venison, beef tagliata with porcini mushrooms, or black truffle dishes. Perfect with very long-aged hard cheeses.
Marchesi Antinori Solaia 1996
igor and verticality. The 1996 opens with a complex and cool aromatic range: blackcurrant, graphite, cedar, and tobacco leaf, followed by tertiary notes of leather and forest floor. On the palate, it is nervous and aristocratic, with a dense tannic texture and a citric acidity that supports a very long, savory, and balsamic finish.
TECHNICAL PROFILE
· Producer: Marchesi Antinori
· Origin: Italia
· Blend: 75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet
· Denomination: Toscana IGT
· ABV: 13%
· Vintage: 1996
SERVICE GUIDE
· Serving Suggestion:Do not decant: the wine needs to oxygenate slowly directly in the glass to avoid losing its delicate aromatic texture.
· Glass: Large glass for great evolved reds.
· Temperature: 18°C.
FOOD PAIRINGS
· Delicate yet complex meat dishes: Roast pigeon, saddle of venison, beef tagliata with porcini mushrooms, or black truffle dishes. Perfect with very long-aged hard cheeses.
