||5% Cabernet Franc, 10% Cabernet Sauvignon, 85% Sangiovese
||Tignanello is made exclusively from the vineyard of the same name which is situated on the Tignanello estate covering 47 south-west-facing hectares at altitudes between 350 and 400 metres a.s.l..
|Composition of the land
||Limestone and tufaceous soil
||The weather conditions during the harvest made very careful selection of the best grapes necessary, especially in the case of the Sangiovese. As in previous years, great care was taken during the fermentation and extraction phases, carrying out more frequent but less intense délestage and pumping over to obtain the best results for colour and tannins.
||For all three varieties, fermentation took placed at an average temperature of 27°, and an absolute maximum of 31°, to preserve as greatly as possible the aromas and typical features of the fruit.
||From the beginning the must showed great complexity and above all (in the case of the Sangiovese) very typical varietal aromas and elegance.
||Devatting, at the end of alcoholic fermentation, the wines were placed in new oak barriques where malolactic fermentation took place by the end of the year.
||Placed in new oak barriques where malolactic fermentation took place by the end of the year. They were then blended and aged for 12 months in barriques, racked and then tasted barrique by barrique before bottling. After another year ageing in the bottles the wine was released for sale
||First plates to the gravy, red and white meats, mannered and cheeses, wine from meditation.