2022 Toscana Sangiovese

The first wine tasted from cask in the cellar of Soldera Case Basse, the 2022 Sangiovese is floral and perfumed at this very early stage with loads of primary black fruits, a juicy and rounded feel, and notes of lavender, saline, and blackberries. Medium to full-bodied, it boasts a good deal of plush baby fat with a luxurious and polished texture, although it remains pure, with good depth throughout. It’s very early on to see this vintage, but it offers a lot of immediate pleasure already, suggesting that it may be more approachable on release. This January, I was able to meet with Monica Soldera, who operates her family estate in Montalcino today. Having grown up in Milan, her father Gianfranco Soldera began his professional career as an insurance broker before setting out to establish his winery in June 1972, and he remained at the helm until he died in 2019 while working in the vineyards. He worked very closely with his numerous and esteemed friends, such as Giovanni Conterno, Josko Gravner, Mauro Mascarello, and Bepe Rinaldi, to establish his methodology in the vineyards and cellar. The property consists of 23 hectares and includes ten hectares of Sangiovese and eight hectares of forest, with a large focus on biodiversity. They work closely with the University of Florence, and walking the property, you’ll find multiple stations throughout the vineyards that transmit data to their teams. In the vineyard, Yuri Romboli leads the team and works closely with his alma mater at the University of Florence. Graziella Soldera has curated one of the most significant and thorough gardens, spanning over two hectares, that includes hundreds of species of roses, trees, and plants from around the world. They are no longer a part of the Consorzio, though nothing has changed in terms of their production methods. They opt to label their wines as 100% Sangiovese to shine light on them as singular wines rather than featuring the appellation. In the cellar, they work with large Slavonian oak casks with spontaneous fermentations. Each of these three wines were tasted from cask in the estate cellar.