A very intense ruby red with purple highlights, the 2013 Solaia shows aromas of ripe red fruit, pleasurably fresh and vibrant, accompanied by balsamic sensation of liquorice and mint. Hints of vanilla and smoke on the aromatic close fuse with an intense spiciness to create a powerful impact. The palate, initially elegant, becomes full bodied with tannins of much shape and solidity. The finish and aftertaste are quite complex with their expressive notes of black fruit and chocolate along with an excellent savor and vigor.
The 2013 vintage was characterized, more than any other, by careful and attentive vineyard work, first with important leaf removal operations and then with a rigorous selection of the grapes, first in the vineyard during picking, and then in the cellars. These operations assisted in giving musts of great richness in color, aromatic and with an intense expression of fruit, both factors which presage a vintage of an exceptional quality level. Once in the cellars, the grapes are delicately destemmed and the berries, before pressing, were carefully selected on a sorting table; here attention to detail was at its maximum, it is of fundamental importance that only perfect grapes end up in the 60 hectoliter (1585 gallon) conical fermenting tanks.
During the fermentation and the period of skin contact, the must slowly became wine: in this phase much care was needed to maintain freshness and aroma, but without neglecting the extraction of color and a management of the tannins aimed at elegance and suppleness. Once the wine was run off its skins, it went through a complete malolactic fermentation in oak barrels to further add finesse and drinking pleasure. The barrels, all new, were coopered from French oak, and the aging period lasted 18 months. During this period the various lots, fermented separately according to their variety and the character of the individual vineyard parcels, completed their aging and are then blended together a few months before bottling.