Marks and reviews
An iconic reference point for fine Tuscan wines, in Italy and around the world, the Antinori family's Tenuta Tignanello is located in the historic heart of the Chianti Classico area. Surrounded by an enchanting landscape, the estate is located in the heart of the hills between the Greve and Pesa rivers. Tenuta Tignanello is internationally renowned for its two iconic wines: Tignanello and Solaia. These two wines are considered to be among the most influential Tuscan wines in the history of Italian viticulture.
The Antinori - Tenuta Tignanello estate spreads over 319 hectares, 130 of which are dedicated to wine production. The vines are planted on marl soils, dating back to the Pliocene era, rich in limestone and schist. The area’s Mediterranean climate is marked by significant temperature variations between night and day during the vine's growth cycle. The Tenuta Tignanello vineyard’s location and terroir are ideal for the cultivation of the Sangiovese grape. Other varieties are also present such as Cabernet Sauvignon and Cabernet Franc.
A fine Tuscan wine, Tignanello 2019 by Antinori - Tenuta Tignanello stems from the eponymous vineyard of around 57 hectares. The vines are planted between 350 and 400 metres above sea level and rest on limestone-rich soils with a south-western exposure.
Located in the heart of the Chianti Classico appellation, Tenuta Tignanello produces its wines exclusively during the best years. Tignanello was the first Sangiovese to be aged in barrels. It is also the first modern Tuscan blend made only from international black grapes. White varieties such as Trebbiano and Malvasia were traditionally used in the Chianti Classico blend in the 1970s. With a first vintage produced in 1970, Tignanello testifies to the history of both the appellation and the estate.
A cold winter preceded a cool and rainy spring, particularly in April and May. The summer was particularly hot and was accompanied by rainy spells which favored a regular and even growth cycle. The good conditions recorded from the end of August to October were ideal and ensured that the grapes to reached an optimal ripeness level before harvesting.
Vinification and aging
Following the harvest, the grapes are rigorously sorted in the cellar. Pre-fermentation maceration in order to favor a good extraction. Fermentation in truncated cone-shaped vats. Racking then transfer to small oak barrels for malolactic fermentation. Aging lasts 14 to 16 months and includes an initial aging period in separate parcels before blending and final aging in barrels. After bottling, the wines are aged for a further month before being released onto the market.
This wine is a deep ruby red color.
The nose is complex and combines fruity (red fruit, strawberry, pomegranate) and vanilla fragrances. When aerated, the bouquet becomes more complex and notes of dried flowers, chocolate, nutmeg, coffee, caramel and Mediterranean herbs emerge.
Ample and refined, the palate is seduced by this wine’s silky tannins and its liveliness. The finish is persistent with delicious aromas of roasted coffee and bitter chocolate.