Marchesi Antinori Solaia 2012
Masterful balance. An enveloping and muscular Solaia that shines for its fruit ripeness and velvety texture, offering a deep, solid, and immensely satisfying drinking experience.
Marchesi Antinori Solaia 2012
Softness and structure. The 2012 vintage reveals an intense sensory profile: black cherry, ripe plum, and wild berries blend with notes of milk chocolate, vanilla, and a balsamic touch of mint. On the palate, it is broad and round, with dense yet polished tannins that envelop the mouth in a long, warm, and spicy finish.
TECHNICAL PROFILE
· Producer: Marchesi Antinori
· Origin: Italia
· Blend: 75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc
· Denomination:Toscana IGT
· ABV:14.5%
· Vintage: 2012
SERVICE GUIDE
· Serving Suggestion: This wine expresses itself beautifully with about 1-2 hours of aeration. It is in a perfect "drinking window," but will continue to evolve positively for another 20 years.
· Glass: Large Bordeaux-style glass.
· Temperature: 18°C.
FOOD PAIRINGS
· Traditional Tuscan and international dishes: "Peposo" , duck breast with balsamic glaze, beef Wellington, or aged cheeses like Bra Duro.
Marchesi Antinori Solaia 2012
Softness and structure. The 2012 vintage reveals an intense sensory profile: black cherry, ripe plum, and wild berries blend with notes of milk chocolate, vanilla, and a balsamic touch of mint. On the palate, it is broad and round, with dense yet polished tannins that envelop the mouth in a long, warm, and spicy finish.
TECHNICAL PROFILE
· Producer: Marchesi Antinori
· Origin: Italia
· Blend: 75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc
· Denomination:Toscana IGT
· ABV:14.5%
· Vintage: 2012
SERVICE GUIDE
· Serving Suggestion: This wine expresses itself beautifully with about 1-2 hours of aeration. It is in a perfect "drinking window," but will continue to evolve positively for another 20 years.
· Glass: Large Bordeaux-style glass.
· Temperature: 18°C.
FOOD PAIRINGS
· Traditional Tuscan and international dishes: "Peposo" , duck breast with balsamic glaze, beef Wellington, or aged cheeses like Bra Duro.
