Rich ruby red. A dense carpet of aromas on the nose, featuring cedar, warm spices and herbs paired with components of sweet wood and black fruit. A powerful, energetic attack on the palate, yet still silky. Juicy acidity, structured tannins of the highest quality. The aromas on the nose are joined by a compact fruit and a touch of leather. The finish is balanced with long aromatic persistence.
Facts
2241715020
Prestigious wine
fruity, spicy, wood
rich, complex, dry
Meat
six to 24 months in wood, Only in barrique
11 years plus
96
A.Galloni
2
GamberoRosso
97
JamesSuckling
97
Vinum
94
WineSpectator
95
Falstaff
Details
In 1971 Marchese Piero Antinori brought the first Tignanello onto the market. By blending Sangiovese with international grape varieties and allowing the wine to mature in barriques, he created the first ever «Super Tuscan». A powerful wine with generous aromas - simply superb.
Recommendations
Grilled beef with hearty side dishes or stuffed pasta go particularly well with Tignanello.
Vinification
The grapes are harvested by hand and separated by variety. The Cabernet franc is picked first, the Sangiovese a little later and last of all the Cabernet Sauvignon. After gently destemming and crushing the grapes, the mash ferments in 50 hl wooden barrels before undergoing malolactic fermentation in new French barriques. The young wines, still separated by variety, are matured in French and Hungarian barriques for 14 to 16 months. Some of the barriques are new, some have been used once before. After the assemblage, the young Tignanello is rested and refined for a few more months before being bottled.
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