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| Climate
The 2017 growing season will be remembered for its highly unusual weather conditions. Winter was relatively moderate registering cold temperatures only during the month of January. Mild weather persisted throughout the season prompting early bud break. A sudden drop in temperatures at the end of April caused slightly smaller yields. From the month of May throughout all of August the Chianti Classico area experienced hot, dry weather with daily temperatures often exceeding 30 °C (86 °F).  September rain showers partially counter balanced summer vine stress allowing the grapes to achieve optimal ripeness. Harvesting took place from September 20^th to October 6^th.

Vinification
Heightened focus was given both in the vineyards during harvesting operations and in the cellar. Grapes were destemmed, meticulously selected on sorting tables, delicately crushed then transferred by gravity flow into vats. It was imperative that only the 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 fruit and quality of the tannins enhancing their sweetness and aromas, especially important taking into consideration the peculiar nature of this vintage. Once the wine and skins were separated, malolactic fermentation occurred in small oak barrels to enhance the complexity and pleasantness of the wine. Aging took place in new French oak barrels for approximately 18 months. The different lots were first barrel aged separately, then blended and continued to gracefully evolve in the barrel completing the aging process.The 2017 growing season will be remembered for its highly unusual weather conditions. Winter was relatively moderate registering cold temperatures only during the month of January. Mild weather persisted throughout the season prompting early bud break. A sudden drop in temperatures at the end of April caused slightly smaller yields. From the month of May throughout all of August the Chianti Classico area experienced hot, dry weather with daily temperatures often exceeding 30 °C (86 °F).  September rain showers partially counter balanced summer vine stress allowing the grapes to achieve optimal ripeness. Harvesting took place from September 20^th to October 6^th.The vintage 2014 has had the most important aspects in the management of the vineyard and in the selection of the grapes to achieve Solaia's quality. Pruning interventions in the vineyard combined with careful manual harvesting have ensured great potential of the grapes and grand varietal character. Once in the cellars, the grapes are delicately destemmed and the berries, before pressing, were carefully selected on assorting 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. Winemaker Notes The 2014 vintage has been a difficult one, above all from a climatic point of view. Nonetheless, the results as far as the wines are concerned allow us to be optimistic and unquestionably satisfied. The color, the aromas, and the cleanness are certainly not lacking, we are certainly dealing with a vintage which is somewhat limited, less powerful but unquestionably one which an excellent typicality and stylistic character in addition to an indisputable potential longevity.

Historical Data
Solaia is a 50 acre (20 hectare) vineyard with a southwestern exposure located at an altitude between 1150 and 1325 feet (350-400 meters) above sea level and with a stony soil 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 formula repeated 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. Solaia is produced only in exceptional vintage, and was not produced in 1980, 1981, 1983, 1984, and 1992.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 “galestr” (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 formula repeated 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 exceptional vintage, and was not produced in 1980, 1981, 1983, 1984,and 1992.

Tasting Notes
Solaia 2017 is an intense, deep ruby red color. Its nose is impressive with intense notes of dark, ripe fruit with scents of blackberries, black currants with balsamic hints of fresh mint and myrtle. Its bouquet is completed by refined spicy aromas of white pepper, toasted cinnamon and cocoa powder. Its palate is rich and mouth-filling; soft, velvety, vibrant tannins impart a lengthy finish and persistent aftertaste where toasty notes reappear and accent the finish.A very intense ruby red in color, the wine offers aromas rich in their concentration of red and black fruit (cherries and black cherries, raspberries, cassis, blueberries, and wild berryfruit) which, together with notes of vanilla, black pepper, and liquorice, compose a bouquet which is decisively ample and complex. The palate is exceptionally elegantand balanced, fresh in its flavorsand with much personality, solid and silky in its texture and tannins. The finish, characterized by notes of fruitand spices, is of great finesse and persistence.