This was the first Sangiovese to be aged in barriques, the first red wine to be blended with non-traditional varieties (like Cabernet) and one of the first Chianti reds not to use white grapes. Tignanello is a milestone. It is made from a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc. The wine is aged in barriques for about 12 months and for a further 12 months in the bottles. Tignanello is produced exclusively from the vineyard of the same name, a parcel of some 140 acres (57 hectares) and it is bottled only in favorable vintages.
Delicate vineyard work – leaf removal and crop thinning – along with a careful manual selection of the bunches during harvest operations assured the fermentation of high quality grapes with much varietal personality. During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously. The various lots, fermented separately variety by variety, then finished their aging and were blended together a few months previous to bottling.
Tignanello is an intense ruby red in color with purple highlights. The wine is ripe on the nose with notes of dark fruit and with much underlying freshness on the aromatic finish; plum fruit dominates the aromatic gamut along with cherries, and the aromas evolve with vigor and balance towards sensations of mint and liquorice. On the palate, though still young, the wine is ready and inviting, rich and harmonious; excellent the balance of the flavors thanks to the tonic acidity and the solidity and suppleness of the tannins. The finish and aftertaste are rich and savory and are characterized by a sweet persistence and length. We recommend serving it at a temperature of 16-18 °C.
FOOD MATCHING SUGGESTIONS
Antinori's Tignanello excels for its structure and complexity when paired with tasty red meat, seasoned cheese, spicy and very rich dishes, such as roasts of noble or braised meat. It is a meditation wine and is the ideal choice for an event or celebrating an important occasion, such as anniversaries or wedding.
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The Antinori family has been involved in the production of wine for over six centuries, ever since, in 1385, Giovanni di Piero Antinori entered as a member, the “Arte Fiorentina”, the Winemakers’ Guild of the city of Florence. During this entire long period, thorough twenty six generations, the family has always directly managed this work with courageous and, at times, innovative decisions, but always maintaining, unaltered, a fundamental respect for tradition and for the territory in which they have operated.
2LucaBosisio131674Si per la prima volta 15 giorni fa, ho trovato il Tignanello un vino molto giovane annata 2013 poco profumato, dal colore rosso rubino debole di tannini, molto deluso, da come mi anno descritto questo vino credevo proprio di trovare un grande vino che mi avrebbe stupito. LUCA