Winemaker Notes
Basilica Solatìo was previously produced from 1981 to 1995, and is back on the scene with its 2010 vintage, aiming to become the emblem of Villa Cafaggio Chianti Classico Riserva. This wine is obtained from the finest grapes in the Solatìo vineyard, in which the Sangiovese variety was planted in the early nineties, and which covers 2,2 hectares in one of the most sun-exposed sites of the entire ‘Conca d’Oro’.
Professional Ratings
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James Suckling
A silky and juicy Chianti Classico with berry and cherry character and hints of tiles and cedar. Full and flavorful finish. Structured yet so drinkable. Drink now or hold.
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Robert Parker's Wine Advocate
The 2013 Chianti Classico Riserva Basilica Solatìo is a pure expression of Sangiovese, a grape that performed very nicely in this classic vintage. Indeed, this wine has an upper leg over its cousin (the Chianti Classico Riserva Basilica San Martino) that has other grapes blended in supporting roles. This is a sophisticated and pristine red wine with bright primary fruit and savory notes of spice and cured tobacco at the rear.
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Wine Enthusiast
Alluring aromas of wild berry, fragrant purple flower, new leather, dark culinary spice and chopped herb emerge on this classically crafted red. The vibrant, youthfully austere palate offers ripe red cherry, cranberry, tobacco and clove framed in bright acidity and firm, refined tannins. Drink 2019–2028.
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Wine Spectator
The elegant frame and fluid texture showcase flavors of cherry, currant, leather, mineral and tobacco. Vibrant and balanced, with a long, chalky finish. Drink now through 2028. 2,000 cases made, 1,500 cases imported.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.
However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.
Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.