Antinori Solaia IGT 1.5L MAGNUM 2020

Antinori Solaia IGT is one of the original Super Tuscans, a Cabernet dominated red born from a parcel within the Tignanello vineyard in Chianti Classico.

Solaia was first made in 1978, from a stony, south west facing slope on the Tignanello estate at Santa Cristina in the commune of Mercatale Val di Pesa. The name means roughly the sunny one. The blend is predominantly Cabernet Sauvignon with Sangiovese and a smaller portion of Cabernet Franc, matured in French oak barriques. Like its stablemate, it fell outside the DOC rules of the day and was released as a humble table wine, a defiance that helped force a rethink of Italian wine law and led eventually to the IGT category it carries now. It is made only in years the estate considers worthy.

Formats made for long cellaring; decant well ahead and serve at around 18°C with roast beef, game or aged cheese.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured, Age-worthy
Grape Varietal: Cabernet Sauvignon with Sangiovese and Cabernet Franc
Tastes Like: Comparable to a classified-growth Left Bank Bordeaux Cabernet Sauvignon, but with a distinctly Tuscan savoury edge
Alcohol Percentage: 14.5%
Closure: Cork
Size: 1.5L Magnum
Appellation: Toscana IGT
Region: Mercatale Val di Pesa, Chianti Classico, Tuscany, Italy
Terroir: A stony, south west facing slope within the Tignanello vineyard at Santa Cristina
Aging: Matured in French oak barriques, followed by an extended period in bottle
Serving Temperature: 18℃ – Decant well ahead of serving

Antinori is one of the oldest names in Italian wine, and Solaia is among the wines that made the family’s modern reputation. It was first made in 1978, from a stony, south west facing slope within the Tignanello vineyard at Santa Cristina, in the commune of Mercatale Val di Pesa. The name means roughly the sunny one.

The blend is predominantly Cabernet Sauvignon with Sangiovese and a smaller portion of Cabernet Franc, matured in French oak barriques. Like its stablemate Tignanello, it fell outside the DOC rules of the day and was released as a humble table wine, a defiance that helped force a rethink of Italian wine law and led eventually to the IGT category it carries now. It is made only in years the estate considers worthy.

Meat: Perfect with roast beef, bistecca alla fiorentina or rack of lamb
Game: Excellent with venison, wild boar or roast pigeon
Truffle & Mushroom: Pairs beautifully with truffle pasta or porcini dishes
Cheese: Ideal with a board of aged hard cheeses at the end of a meal

Pecorino Toscano Stagionato: Aged and sharp, standing up to the wine’s structure
Parmigiano Reggiano: Umami-rich and granular, softening the wine’s tannin
Comté: Nutty and dense, complementing the wine’s oak-derived depth
Aged Gouda: Caramelised and firm, balancing the wine’s power

Bistecca alla Fiorentina (Florentine T-Bone Steak)

Ingredients (Serves 4):

• 1 T-bone or porterhouse steak, at least 4cm thick and around 1.2kg
• 3 tbsp extra virgin olive oil
• 1 sprig rosemary
• Coarse sea salt
• Cracked black pepper
• 1 lemon, cut into wedges
• Cannellini beans or grilled vegetables, to serve

Instructions:

1. Take the steak out of the refrigerator at least two hours before cooking so it comes fully to room temperature.
2. Heat a charcoal grill or heavy griddle until very hot. The surface should be searing, not merely warm.
3. Place the steak on the grill and cook for 5–6 minutes without moving it, allowing a dark crust to form.
4. Turn once and cook the second side for a further 5–6 minutes.
5. Stand the steak on its bone edge for 2–3 minutes to finish rendering the fat.
6. Transfer to a warm board, season generously with coarse salt and cracked pepper, and drizzle with olive oil.
7. Rest for 10 minutes, then carve the fillet and sirloin from the bone and slice thickly across the grain.
8. Serve with lemon wedges and cannellini beans or grilled vegetables.

The definitive Tuscan celebration dish, Bistecca alla Fiorentina is the natural match for Solaia. The wine’s firm Cabernet tannin and dark fruit stand up to the charred crust and rare interior, while its cedar and savoury depth mirror the rosemary and good olive oil.