Tignanello (Antinori)
Tignanello 0.375L 2023
| Denomination | IGT Toscana |
|---|---|
| Size | 0,375 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Sangiovese |
| Aging | The ageing process took place in French and, to a very small extent, Hungarian oak barrels, mostly new, for a total period of just over 13 months; after an initial maturing in separate lots, these were assembled to complete the evolution in wood. The wine, made predominantly from Sangiovese grapes and a small proportion of Cabernet Sauvignon and Cabernet Franc, matured for a further 12 months in the bottle before being presented on the market. |
Description
One of the most popular red wines available on xtraWine: a blend of Sangiovese and a small percentage of Cabernet Sauvignon and Cabernet Franc make Tignanello one of the most sought-after wines in the world.
Tasting notes
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 | Marchesi Antinori Tignanello 0.375L 2023 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2023 |
| Size | 0,375 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tignanello (Antinori) |
| Harvest | The climatic conditions of the harvest required, as usual, great care both in the vineyard during harvesting operations and in the cellar when the grapes arrived, where sorting and initial processing were essential to achieve an optimal final result. |
| Wine making | During the fermentation process in truncated conical tanks, the musts were macerated with great attention to the preservation of aromas, extraction of colour and management of the sweetness and elegance of the tannins. Drawing off took place only after careful, daily tastings. Once the skins were separated from the wine, malolactic fermentation began in barriques to enhance the finesse and complexity of the aromas. |
| Aging | The ageing process took place in French and, to a very small extent, Hungarian oak barrels, mostly new, for a total period of just over 13 months; after an initial maturing in separate lots, these were assembled to complete the evolution in wood. The wine, made predominantly from Sangiovese grapes and a small proportion of Cabernet Sauvignon and Cabernet Franc, matured for a further 12 months in the bottle before being presented on the market. |
| Allergens | Contains sulphites |