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Solaia 2017 - Marchesi Antninori
Marchesi Antinori

SOLAIA 2017 - MARCHESI ANTNINORI

  Italy / Tuscany
€630.20
€572.90
QTY
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There is a reason why it has received 97pts from James Suckling!

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Why do we love it?

Solaia Antinori 2017 is a stunning wine that is produced by the renowned Antinori estate in Tuscany, Italy. Made from a blend of Cabernet Sauvignon, Cabernet Franc, and Sangiovese grapes, this wine is known for its complex flavors and aromas, as well as its ability to improve with age. It has not unfairly received 97pts from James Suckling!

One of the key factors that sets Solaia Antinori 2017 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. The final blend is carefully selected by the estate's winemakers, resulting in a wine that is truly exceptional.
When it comes to tasting Solaia Antinori 2017, it is important to give the wine time to open up and reveal its full potential.

Overall, Solaia Antinori 2017 is a truly exceptional wine that showcases the best of Italian winemaking. Whether you are a seasoned wine enthusiast or just starting to explore the world of fine wine, Solaia Antinori 2017 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.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

The wine has a deep ruby color and a complex bouquet of aromas, including blackberry, cherry, and cedar.

On the palate, the wine is full-bodied and powerful, with flavors of dark fruit, spice and earth. The wine has a long and lingering finish, with a beautiful balance of tannins and acidity.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13,5%
Origin Tuscany, Italy
Variety Cabernet Sauvignon, Cabernet Franc, Sangiovese
Aromas Blackberry, cherry, cedar, dark fruit, spice, earth
Bottle Size 750ml
Barrique 18 months
Serving temperature 18ºC
Aging 10+ years
Closure Cork
Organic No

SOLAIA 2017 - MARCHESI ANTNINORI

PAIR IT

Pair it with osobouko with papardelles, pork stew with plums, burger with goat cheese and caramelized onions

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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