2013 Antinori Solaia Magnum

The history of Solaia and the Antinori winery

Solaia is the flagship winery of the historic Antinori winery, which has been active in Tuscany since 1385. The wine comes from a southwestern portion of the Tignanello vineyard in the heart of Chianti Classico. The first vintage was released in 1978 as an experiment with Cabernet Sauvignon and Cabernet Franc. Solaia has become an international symbol of modern Italian fine wines, with a distinctive blend and a clear link to the unique terroir of the hills between Florence and Siena.

Location and terroir of the Solaia vineyard

The vineyard is situated at an altitude of 350 to 400 meters, on subsoils of galestro (clay with limestone) and alberese (hard limestone). These soils provide good drainage and force the roots to grow deeply. The warm, sunny microclimate is tempered by cool nights, leading to full phenolic ripeness while maintaining acidity. This contrast translates into a wine that elegantly combines power and freshness.

Blend and harvest for Solaia 2013

The 2013 edition features a classic blend of Cabernet Sauvignon (approximately 75%), Sangiovese, and Cabernet Franc. The grapes are sourced from the finest plots and harvested by hand. Only perfectly ripe bunches are selected, emphasizing aromatic intensity, structure, and balance. The harvest was uneventful thanks to a temperate summer and a long growing season.

Vinification and maturation

After destemming, the grapes are gently crushed and fermented in conical stainless steel tanks. Maceration takes place at a controlled temperature, with extraction focused on elegance. Malolactic fermentation takes place directly in barriques, followed by 16 months of aging in new French oak barrels. After blending, the wine is further aged in the barrel and then in the bottle before release.

Color, smell and taste

Solaia 2013 reveals itself in the glass as a deep ruby red with purple hues. The bouquet opens with black fruit—blackcurrant, blackberry, cherry—followed by notes of mint, bay leaf, dark chocolate, graphite, and a hint of licorice.

On the palate, the wine is full-bodied and structured, with firm yet silky tannins. The red and black fruit is supported by refined oak notes, lively acidity, and perfectly integrated alcohol. The finish is long, harmonious, and layered, with notes of spice, tobacco, and a mineral touch. The wine possesses an impressive balance of power, freshness, and finesse.

Why choose Solaia 2013 in magnum format?

The 2013 vintage is considered a classic, cool, and balanced Tuscan wine, with pronounced aromatic precision and ageing potential. In magnum format, Solaia matures more slowly, optimally preserving its freshness and fruit concentration. This format emphasizes its suitability for extended bottle aging and special occasions. Solaia 2013 Magnum is a wine for the cellar, the table, and the moment.

Would you like to order Solaia wines online?

In the "Attachments" tab, you'll find the official fact sheet for this fine wine. We'll automatically send it to you when you order it. The wine is stored in our climate-controlled Wine Warehouse, and if you pick it up, you'll often receive a nice discount. You'll see your discount immediately when you select "Pick up" at checkout. We're located in Dordrecht, just off the A16 motorway with ample parking. Click here for our address .

You can read the full wine reviews from Parker, Suckling, Vinous, and Wine Spectator, among others. This is a free service for our customers.
Need advice on finding the perfect wine to pair with your dish? Click here for our exclusive Sommelier . Free for Grand Cru customers.

Wine and food suggestions

1. Côte de boeuf with rosemary and smoked sea salt
The powerful structure of the meat calls for a red wine with body, ripe fruit and tannins that complement the whole.

2. Rack of lamb with raisin jus and roasted vegetables
The combination of sweet and savoury in the dish perfectly matches the spicy, fruity depth of the wine.

3. Ravioli filled with veal cheek and sage butter sauce
The soft texture and aromatic filling harmonize beautifully with the velvety mouthfeel of the Solaia.

4. Duck breast with balsamic reduction and roasted celeriac
The contrast between the fatty duck and the tart glaze is beautifully captured by the structure and acidity of the wine.

5. Tagliatelle with truffle, mushrooms and Parmesan cheese
The earthy notes of truffle and mushroom reflect the complexity and depth of the wine.

6. Braised ossobuco with gremolata and saffron risotto
The rich sauce and fresh spiciness of the gremolata are enhanced by the layered character of the wine and its length.