Tignanello (Antinori)
Tignanello Chianti Classico Riserva Magnum 2022
Other years:
2021| Denomination | Chianti Classico DOCG |
|---|---|
| Size | 1,50 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Sangiovese |
| Aging | The wine was then blended and went into French and Hungarian oak barriques for approximately one year. It was then bottled and aged for an additional twelve-month period before being released. |
| Other years | 2021 |
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Hectares: 127
The company's vineyards include two treasures: the Tignanello vineyard and the Solaia vineyard, which extend over the same hillside on soils derived from Pliocene marine marl with limestone and schist and enjoy warm days and cool nights during the growing season. These two vineyards produce Solaia and Tignanello wines, two wines capable of initiating what is known as the renaissance of Italian wine. Read more
| Name | Tignanello Chianti Classico Riserva Magnum 2022 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2022 |
| Size | 1,50 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tignanello (Antinori) |
| Story | The Tignanello estate is located in the heart of the Chianti Classico production zone, nestled between the valleys of the Greve and Pesa rivers, and extends over close to 800 total acres (319 hectares), some 130 of which (415 hectares) are planted with vines. The vineyards consist principally of the native Sangiovese grape along with such non-traditional varieties as Cabernet Sauvignon and Cabernet Franc. The Marchese Antinori is an historic wine of the Antinori cellars which, since 2011, is produced from the grapes of the Tignanello estate. It is a wine which presents itself as the full expression of the quality and elegance of the Sangiovese of this part of Tuscany. |
| Wine making | Upon arrival in the cellar, the clusters were destemmed and gently crushed: the must was transferred into stainless steelvats where alcoholic fermentation occurred after about one week’s time. Maceration on the skins was managed with gentle pump overs and délestage (rack and return) for an intense extraction while preserving elegant and supple tannins. Malolactic fermentation, which took place spontaneously, was completed by the end of the year. |
| Aging | The wine was then blended and went into French and Hungarian oak barriques for approximately one year. It was then bottled and aged for an additional twelve-month period before being released. |
| Allergens | Contains sulphites |
