Tignanello 2007
| Bezeichnung | IGT Toscana |
|---|---|
| Flaschengröße | 0,75 l |
| Alkoholgehalt | 13.5% nach Volumen |
| Gebiet | Toskana (Italien) |
| Rebsorten | 85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc |
| Reifung | 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 |
| Andere Jahre | 2013 , 2015 , 2023 |
Beschreibung
Tignanello, produced by the Antinori winery, is a still red wine that enjoys the Tuscan IGT designation. It is an unconventional wine, considering that it was the first to be blended using non-traditional methods, without the inclusion of white grapes. The grapes come from vines that are 85% Sangiovese, 10% Cabernet Sauvignon, and 5% Cabernet Franc. Careful climatic conditions are required for all three varieties during the harvest. Fermentation takes place at a temperature of around 27 degrees Celsius, never rising above 31 degrees, so as to preserve the organoleptic properties of the three grapes. The fermentation is initially alcoholic, after which the wines are placed in new oak barrels, where a second malolactic fermentation takes place to reduce acidity. Aging takes place in barriques for 12 months. After this period, the wine is bottled, where it rests for another year. Tignanello is born in Tuscany, more precisely in the vineyard of the same name, located on the Tigneto estate at an altitude of between 350 and 400 meters, covering an area of over 47 hectares. The soil is calcareous in origin, with numerous tuffaceous components, which contribute to giving the wine its unique characteristics, including its longevity (approximately 25 years). The validity of Tignanello wine has also been recognized by Bibenda and Gambero Rosso, who awarded it 5 bunches and three glasses respectively, synonymous with wine excellence.
Auszeichnungen
-
2007
5Weinführer der Italienischen Sommelier-Stiftung (FIS). Seit über 10 Jahren ist dieser Weinführer einer der Renommiertesten in Italien.
-
2007
95/100
Der renommierte internationale Weinführer des berühmten Robert Parker, der erfahrenste und anerkannteste Weinverkoster der Welt.
Verkostungsnotiz
Parfüm
Farbe
Geschmack
Servieren bei:
18 - 20 °C
Langlebigkeit:
15 – 25 Jahre
Dekantierzeit:
1 Stunde
- Gründungsjahr: 1385
- Oenologe: Renzo Cotarella
Die Familie Antinori widmet sich der Weinproduktion seit über sechshundert Jahren: seit dem Jahre 1385, als Giovanni di Piero Antinori in die Florentiner Zunft der Winzer und Weinhändler eintritt, um die Besitztümer der Familie im Gebiet von Valdarno, im Umland von Florenz, aufs bestmögliche zu nutzen.
Doch erst im 16. Jahrhundert machte der Bankier und Händler Alessandro Antinori die Weine seiner Weingüter in Italien und im Ausland berühmt, als er von Lyon nach Flandern und von Spanien nach Algier reiste.
Wein blieb bis zum heutigen Tage die Passion und das Hauptgeschäft der Familie. Im Jahre 1898 gründeten die Brüder Lodovico und Piero, die Söhne des Marchese Niccolò – ein direkter Nachkomme des anderen Niccolò, der 1506 den Palazzo Antinori erworben hatte und seine Hauptaugenmerk darauf gerichtet hatte, die Weine der Toskana weltweit bekannt zu machen und selbst wunderbare Weine zu erschaffen, die "Fattoria dei Marchesi Lodovico e Piero Antinori".
Während ihrer gesamten langen Geschichte über 26 Generationen hat die Familie das Geschäft stets direkt geleitet und innovative und oft mutige Entscheidungen getroffen, ohne jemals die Traditionen und die Region aus dem Blick zu verlieren.
| Name | Antinori Tignanello 2007 |
|---|---|
| Typ | Rotwein still |
| Weinbezeichnung | Toscana IGT |
| Jahrgang | 2007 |
| Größe | 0,75 l |
| Alkoholgehalt | 13.5% nach Volumen |
| Rebsorten | 85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc |
| Land | Italien |
| Region | Toskana |
| Anbieter | Marchesi Antinori |
| Herkunft | 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.. |
| Bodenzusammensetzung | Limestone and tufaceous soil |
| Ertrag pro Hektar | Less than 8..000 kg |
| Ernte | 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. |
| Gärtemperatur | 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. |
| Gärung | From the beginning the must showed great complexity and above all (in the case of the Sangiovese) very typical varietal aromas and elegance. |
| Produktionsverfahren | 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. |
| Reifung | 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 |
| Produktionsjahr | 330000 Flaschen |
| Allergene | Enthält Sulfite |