Soldera Case Basse Toscana 2008
We have 1 in stock (Inventory is live and accurate)
Gianfranco Soldera is an icon—often mentioned in the same breath with the likes of Romano Dal Forno, Giovanni Conterno and Bruno Giacosa. He helped pioneer Brunello’s “new wave,” founding his Case Basse estate in 1972. By the early 1980’s his intensely concentrated, yet highly aromatic, Brunellos were already turning heads; yet, production of just a few hundred bottles kept the lid on his reputation until the stakes were raised with his 1990’s.
Due to the small production of all of these wines, combined with their devoted following, Soldera Brunello’s are among the most sought-after, and difficult-to-find, wines of Italy.
He left the Brunello DOCG and labels his wine 100% Sangiovese. Gianfranco passed away in February 2018.
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Tuscany is one of Italy’s most iconic wine regions, anchored by historic regions like Chianti and Montalcino, where Sangiovese thrives in clay-limestone soils and varying elevations. Chianti Classico produces medium-bodied, savory reds, while Montalcino’s warmer, drier conditions give rise to the powerful and long-lived Brunello. Along the Tuscan coast, regions like Bolgheri emerged in the late 20th century with the rise of Super Tuscans—often blends of international varieties like Cabernet Sauvignon and Merlot grown in marine-influenced soils. While overwhelmingly known for red wines, Tuscany is also home to great classic whites grown in San Gimignano and modern whites often made with French grape varieties.
Italy - Tuscany
Sangiovese is Italy’s most widely planted red grape and the backbone of many of the country’s most renowned wines, including Chianti Classico, Brunello di Montalcino, and Vino Nobile di Montepulciano. Its name likely derives from the Latin “sanguis Jovis,” or “blood of Jupiter,” hinting at its ancient Roman roots. While native to central Italy, particularly Tuscany, it is also grown in regions like Umbria, Emilia-Romagna, and even scattered sites abroad. Sangiovese is known for its high acidity, firm tannins, and bright red fruit character, often showing notes of sour cherry, dried herbs, and earthy spice. Its structure and versatility make it a natural match for food and a compelling lens through which to explore regional terroirs.
