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Solaia 2020 - Marchesi Antinori

There is a reason why it has received 97pts from James Suckling!

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Solaia 2020 - Marchesi Antinori
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Why do we love it?

Solaia Antinori 2020 is a remarkable wine crafted by the iconic Antinori estate in Tuscany. Made from a blend of Cabernet Sauvignon, Cabernet Franc and Sangiovese, it stands out for its impressive complexity, firm structure and outstanding ageing potential. It’s no surprise that it has earned 97 points from Wine Enthusiast and an exceptional 98 points from James Suckling.

One of the key factors that sets Solaia Antinori 2020 apart from other wines is the estate's commitment to quality and excellence. The grapes for this wine are carefully selected from the estate's best vineyards, located in the heart of the Chianti Classico region of Tuscany. The grapes are harvested by hand at the peak of ripeness and are vinified using a combination of traditional and modern techniques. Once the wine is made, it is aged in oak barrels for a minimum of 18 months, during which time it develops its complex flavors and aromas. 

Overall, Solaia Antinori 2020 is a truly exceptional wine that showcases the best of Italian winemaking. Whether you are a comitted wine enthusiast or just starting to explore the world of fine wine, Solaia Antinori 2020 is a wine that is sure to impress and delight. If you are lucky enough to find a bottle of this wine, don't hesitate to add it to your collection – it is a wine that is sure to be enjoyed for many years to come.

Tastes Like

The wine displays a deep ruby colour and a complex, multi‑layered bouquet. Ripe black and red fruits intertwine with sweet spices, peppery notes, smoke and hints of cedar, creating an aromatic profile of notable depth and intensity.

On the palate, it is full‑bodied, with vibrant acidity and firm, well‑structured tannins. Dense red and black fruit flavours mingle with touches of vanilla, pepper, eucalyptus, smoke and tea, leading to a long, structured and beautifully complex finish.

Aroma
Body
Acidity
Aromas
Blackberry, cherry, cedar, dark fruit, spice, tea leaves, smoke
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13,5%
Origin Tuscany, Italy
Variety Cabernet Sauvignon, Cabernet Franc, Sangiovese
Bottle Size 750ml
Barrique 18 months
Serving temperature 18ºC
Aging 10+ years
Closure Cork
Organic No

PAIR IT

Pair it with osobouko with papardelles, pork stew with plums, rib eye

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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€546.00
Aroma
Body
Acidity
Aromas
Blackberry, cherry, cedar, dark fruit, spice, tea leaves, smoke

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