Tignanello 2001

Description

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.

Details

Perfume

Well-expressed varietal aromas with notes of dark fruit.

Color

Very intense ruby red.

Taste

In the mouth, it is dense, dense and intense with a complex structural texture, thanks also to the acid level that supports it. The wine is long and persistent with notes of chocolate, coffee and citrus jam in the aftertaste.

Serve at:

18 - 20 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Producer

Producer

Tignanello (Antinori)

From this winery

• Hectares: 127

The Tenuta Tignanello estate is located in the heart of the Chianti Classico region, Tuscany, on the rolling hills between the Greve and Pesa valleys. It covers 319 hectares of land, of which 130 hectares are vineyards.

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

Tuscany

Technical Sheet

Name	Marchesi Antinori Tignanello Magnum 2001
Type	Red still
Denomination	Toscana IGT
Vintage	2001
Size	1,50 l
Alcohol content	14.0% by volume
Grape varieties	85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc
Country	Italy
Region	Tuscany
Vendor	Tignanello (Antinori)
Origin	Tignanello is produced exclusively from the vineyard of the same name on a 47 hectare estate
Climate	Southwest-facing vineyards at an elevation between 350 and 400 metres above sea level at the Tignanello estate.
Soil composition	Of calcareous origin with tuffaceous elements.
Yield per hectare	Less than 8000 kg
Wine making	For all three varieties, fermentation was conducted at an average temperature of 27 °C, without ever exceeding 31 °C, in order to preserve as much as possible the olfactory sensations and typicality of the fruit. As in previous vintages, great care was taken in the cellar during the fermentation and extraction phases, with more frequent but less intense delestage and pumping over to obtain the best results in terms of colour and tannin.
Aging	After racking, carried out once alcoholic fermentation was complete, the wines were placed in new oak barriques, with the successful intention of malolactic fermentation by the end of the year. They were then blended, rested for about 12 months in barriques, racked and finally, after careful tasting barrique by barrique, the wine was bottled.
Allergens	Contains sulphites