Tignanello 2007
| Dénomination | IGT Toscana |
|---|---|
| Format de la bouteille | 0,75 l |
| Titre alcoolique | 13.5% par volume |
| Zone | Toscane (Italie) |
| Cépages | 85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc |
| Vieillissement | 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 |
| Autres années | 2013 , 2015 , 2023 |
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.
Récompenses
-
2007
5Guide de la Fondation Italienne des Sommeliers (FIS) Depuis plus de 10 ans, ce guide des vins est l'un des plus prestigieux d'Italie.
-
2007
95/100
Le prestigieux guide international des vins du célèbre Robert Parker, le dégustateur le plus expérimenté et le plus fiable au monde.
Note de dégustation
Parfum
Couleur
Goût
Servir à :
18 - 20 °C
Longévité :
15-25 ans
Temps de décantation :
1 heure
- Année de création: 1385
- Oenologue: Renzo Cotarella
Mais c'est au XVIe siècle qu'Alessandro Antinori, banquier et négociant, fait connaître le vin de ses domaines en Italie et à l'étranger, voyageant de Lyon aux Flandres, de l'Espagne à Alger.
Le vin est resté la passion et l'activité principale de la famille au point qu'en 1898, la "Fattoria dei Marchesi Lodovico e Piero Antinori" a été fondée par les deux frères Lodovico et Piero, fils du marquis Niccolò - descendant direct de ce Niccolò qui, en 1506, avait acheté le Palazzo Antinori et qui avait déjà beaucoup fait pour faire connaître les vins toscans dans le monde entier et en faire un produit de haute qualité. En 2023, au début du mois de février, Villa Antinori Toscana IGT 2019 a été nommé troisième vin au monde, le seul vin italien, dans le Top 10 Values 2022 du Wine Specator : la liste des 10 vins qui, selon le magazine américain, représentent l'excellence mondiale en termes de rapport qualité-prix.
| Nom | Antinori Tignanello 2007 |
|---|---|
| Type | Rouge tranquille |
| Dénomination | Toscana IGT |
| Millésime | 2007 |
| Format | 0,75 l |
| Teneur en alcool | 13.5% par volume |
| Cépages | 85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc |
| Pays | Italie |
| Région | Toscane |
| Fournisseur | Marchesi Antinori |
| Origine | 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.. |
| Composition du sol | Limestone and tufaceous soil |
| Rendement par hectare | Less than 8..000 kg |
| Récolte | 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. |
| Température de fermentation | 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. |
| Fermentation | From the beginning the must showed great complexity and above all (in the case of the Sangiovese) very typical varietal aromas and elegance. |
| Technique de production | 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. |
| Vieillissement | 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 |
| Année de production | 330000 bouteilles |
| Allergènes | Contient des sulfites |