Storia
International varieties in Tuscany
Research into the response of international grape varieties to Tuscan growing conditions began well before La Solatìa produced its first Pinot Grigio. The estate’s combination of a temperate, sunny microclimate and comparatively cool, deep soils proved suitable both for traditional Tuscan grapes and for international varieties.
2002: the first La Solatìa Pinot Grigio
The first vintage of Pinot Grigio produced at La Solatìa was 2002. The project sought to give the variety a refined Tuscan interpretation while preserving an elegant and versatile character. Pinot Grigio subsequently became a defining part of the estate’s identity, alongside Chardonnay and red varieties.
Irrigation programme from FY 2021
A three-year programme launched in FY 2021 covered the construction or reinforcement of irrigation systems at several Tuscan estates, including La Solatìa. The programme envisaged extending irrigation to 20 ha at La Solatìa to provide greater production stability during critical climatic conditions.
Contemporary cellar development
La Solatìa combines a modern fermentation cellar and controlled-temperature processing with the use of ceramic amphorae. In the contemporary range, amphorae complement stainless-steel and concrete vessels. Their role differs by wine: Pinot Grigio is fermented partly in amphora and matured on its lees; Sangiovese-based Chianti Superiore receives several months in amphora followed by concrete; and Syrah and Petit Verdot are matured in amphora while Cabernet Franc and Cabernet Sauvignon remain in stainless steel.
Terroir
La Solatìa lies in the hills around Monteriggioni, close to Siena. Its vineyards occupy sunny, gently rolling terrain at 190–250 m above sea level. The microclimate is described as temperate, sunny and particularly suitable for grape growing.
The estate was covered by the sea in ancient geological times. Fossils remain in the terrain, a feature referenced in the labels of its contemporary red wines.
Soils vary across the estate. The Pinot Grigio vineyards have a loamy, silty and clay-rich texture, with abundant limestone and the presence of travertine. Blocks used for current red wines are likewise described as loamy-silty-clay soils with limestone and good water-retention capacity; Italian and German technical descriptions additionally characterize them as low in coarse skeletal material. Chardonnay parcels at La Solatìa lie within the same 190–250 m elevation band but include clay and clay-sandy soils rich in organic matter, sometimes with traces of iron.
The deeper and comparatively cool soils can support traditional Tuscan varieties such as Sangiovese and Canaiolo, international red varieties, and white grapes including Chardonnay and Pinot Grigio.
Vinificazione
The estate cultivates 85 ha of vines on sunny, hilly land. Chardonnay, Pinot Grigio and Sangiovese form the core varieties highlighted for La Solatìa, while additional estate materials document Canaiolo, Merlot, Cabernet Sauvignon, Cabernet Franc, Alicante Bouschet, Syrah and Petit Verdot.
Pinot Grigio is harvested by hand. The 2024 growing season for the estate’s current red wines began with a wet, rainy spring that required sustained agronomic attention to preserve vineyard health. Very hot conditions in July and August were moderated by thunderstorms and falling temperatures.
A three-year irrigation-infrastructure programme launched in FY 2021 included La Solatìa and envisaged bringing 20 ha of the estate under irrigation. Its purpose was to improve production stability under critical climatic conditions.
La Solatìa has a modern fermentation cellar in which temperature is carefully controlled to protect freshness and aromatic vibrancy.
White-wine work
Pinot Grigio is harvested by hand, cooled and gently pressed as whole bunches. Alcoholic fermentation takes place partly in stainless-steel vats and partly in ceramic amphorae. The wine then remains on its fine lees for five months with periodic bâtonnage, building body and roundness while preserving the fruit and adding textural complexity.
Chardonnay grown at La Solatìa for a current Tuscan white blend is vinified separately from the other varieties. It is pressed gently immediately after harvest, with an emphasis on maintaining fruit integrity, and the must ferments in stainless steel at controlled temperature.
Red-wine work
For Chianti Superiore, harvested grapes are destemmed, crushed and fermented in stainless-steel vats. The wine then matures for 4–5 months in ceramic amphorae and a further two months in concrete vats.
For the estate’s Toscana IGT red, the grapes are destemmed, crushed and fermented in stainless steel. Syrah and Petit Verdot mature for approximately five months in ceramic amphorae, while Cabernet Franc and Cabernet Sauvignon mature in stainless-steel vats.
Ceramic amphorae
The amphorae are made from a ceramic mixture fired at high temperature. They combine very low oxygen permeability with high thermal insulation. These properties are used to preserve freshness and vibrant fruit in the Toscana IGT red and to develop greater textural and structural complexity in other La Solatìa wines.
Filosofia
La Solatìa’s approach centres on expressing a sunny but temperate Tuscan site through both traditional and international grape varieties. The estate presents Pinot Grigio as a principal expression of this work: a variety interpreted with refinement while retaining freshness, vibrancy and versatility.
Production combines contemporary temperature-controlled cellar technology with amphora, stainless steel, concrete and lees-ageing techniques. The stated purpose of the ceramic vessels is functional rather than ornamental: their low oxygen permeability and thermal insulation help protect fruit and freshness or build additional texture, depending on the wine.
Across the wider estate presentation, winemaking is framed as a balance between technical expertise, respect for the land and the expression of Tuscany’s individual terroirs.