Marchesi Antinori Solaia 2006
Strength and nobility. A Solaia of yesteryear in terms of structure and rigor, combining impressive tannic power with an austere and majestic aromatic depth.
Marchesi Antinori Solaia 2006
Austerity and volume. The 2006 vintage presents a serious and deep olfactory profile: graphite, leather, black pepper, and blackcurrant blend with notes of liquorice and undergrowth. On the palate, it is dense, with a still-vibrant acidic backbone and powerful, broad, tight tannins that promise a very long life.
TECHNICAL PROFILE
· Producer: Marchesi Antinori
· Origin: Italia
· Blend: 75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc
· Denomination: Toscana IGT
· ABV: 14.5%
· Vintage: 2006
SERVICE GUIDE
· Serving Suggestion: Needs air. Decanting for at least 2-3 hours is essential to unwind its imposing tannic texture. It is in its prime but still has at least 20-25 years of splendor ahead.
· Glass: Large glass.
· Temperature: 18°C.
FOOD PAIRINGS
· Dishes with strong savoriness: long-cooked meat stews, jugged hare, very aged washed-rind cheeses, or mature grilled red meats.
Marchesi Antinori Solaia 2006
Austerity and volume. The 2006 vintage presents a serious and deep olfactory profile: graphite, leather, black pepper, and blackcurrant blend with notes of liquorice and undergrowth. On the palate, it is dense, with a still-vibrant acidic backbone and powerful, broad, tight tannins that promise a very long life.
TECHNICAL PROFILE
· Producer: Marchesi Antinori
· Origin: Italia
· Blend: 75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc
· Denomination: Toscana IGT
· ABV: 14.5%
· Vintage: 2006
SERVICE GUIDE
· Serving Suggestion: Needs air. Decanting for at least 2-3 hours is essential to unwind its imposing tannic texture. It is in its prime but still has at least 20-25 years of splendor ahead.
· Glass: Large glass.
· Temperature: 18°C.
FOOD PAIRINGS
· Dishes with strong savoriness: long-cooked meat stews, jugged hare, very aged washed-rind cheeses, or mature grilled red meats.
