Tignanello (Antinori)
Tignanello 2023
| Denomination | IGT Toscana |
|---|---|
| Size | 1,50 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc |
| Aging | Aged for approximately 12 months in barriques (mainly new) followed by a further year of bottle ageing; malolactic fermentation carried out in new oak barriques. |
- Toscana IGT Blend: 85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc
- Magnum Format: 1.5 litre bottle, 2023 vintage, 14.5% vol
- Controlled fermentation: temperature at 27°C (maximum 31°C) with délestage and pumping over
- Aged in oak: 12 months in new barriques followed by 1 year resting in bottle
- Profile and awards: notes of dark fruit and cherry, finish of cocoa and coffee; 95 points Decanter
Description
What kind of wine it is
Tignanello by Antinori is a still red wine with Indicazione Geografica Tipica from Tuscany, created from a blend of Sangiovese, Cabernet Sauvignon and Cabernet Franc. Temperature-controlled vinification and malolactic fermentation in new barrels shape a structured profile, capable of combining density and freshness. On the palate, it offers soft tannins, while the bouquet reveals dark fruit, cherry and hints of violet. Balsamic and vanilla nuances precede a persistent finish with notes of chocolate, coffee and citrus jam.
Where it comes from
The grapes grow in the Tignanello vineyard, located in the estate of the same name in Tuscany, between 350 and 400 metres above sea level. The rows, facing south-west, benefit from warm days and cool nights, ensuring full ripening and preserving the acidity of the bunches. The calcareous and tuffaceous soils, enriched with alberese, galestro and Pliocene marine sediments, form the geological foundation that shapes the wine's tannic texture, giving it a distinctive note and enhancing its longevity.
How it is produced
Vinification begins with a late harvest, followed by selection of the bunches. Fermentation takes place at a controlled temperature, using délestage and pumping over to optimise colour extraction and structural finesse. Malolactic fermentation is completed in oak barrels. Maturation continues for about twelve months in new French and Hungarian oak barrels. The lots are then blended into the final blend before a further refinement in bottle for about a year.
History and Curiosities
Tignanello by Marchesi Antinori revolutionised Tuscan red wines in the 1970s when it chose to remove white grapes from the traditional blend. Produced in the eponymous vineyard of the Tignanello Estate only in the best vintages, it is enhanced by the historic label signed by Niccolò Antinori. An excellence that guarantees collectors extraordinary longevity.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
15 - 25 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 Magnum 2023 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2023 |
| Size | 1,50 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc |
| Country | Italy |
| Region | Tuscany |
| Vendor | Tignanello (Antinori) |
| Story | History and Curiosities Tignanello by Marchesi Antinori revolutionised Tuscan red wines in the 1970s when it chose to remove white grapes from the traditional blend. Produced in the eponymous vineyard of the Tignanello Estate only in the best vintages, it is enhanced by the historic label signed by Niccolò Antinori. An excellence that guarantees collectors extraordinary longevity. |
| Origin | Vigneto Tignanello, Tenuta Tignanello, Toscana, Italia |
| Climate | Warm days and cool nights during the growing season |
| Soil composition | Of calcareous origin with tuffaceous elements. |
| Yield per hectare | Less than 8000 kg |
| Harvest | Particularly late harvest |
| Fermentation temperature | Average temperature of 27 °C, not exceeding 31 °C |
| Fermentation | By the end of the year |
| Production technique | Alcoholic fermentation at a controlled temperature (average 27 °C, maximum 31 °C) with délestage and pumping over; malolactic fermentation in new oak barriques; ageing for approximately 12 months in barriques and subsequent resting in the bottle for approximately 1 year. |
| Wine making | Fermentation at a controlled temperature (average 27°C, maximum 31°C) with délestage and pumping over; subsequent malolactic fermentation in new oak barriques; ageing for approximately 12 months in barriques and a further rest in bottle for about 1 year. |
| Aging | Aged for approximately 12 months in barriques (mainly new) followed by a further year of bottle ageing; malolactic fermentation carried out in new oak barriques. |
| Allergens | Contains sulphites |