Marchesi Antinori
Tignanello 2007
| 品名 | IGT Toscana |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 13.5% 按体积 |
| 产区 | 托斯卡纳 (Italy) |
| 葡萄品种 | 85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc |
| 陈酿 | 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 |
| 其他年份： | 2013 , 2015 , 2023 |
描述
安蒂诺里酒庄Antinori出品的天娜Tignanello是一款静止红葡萄酒，荣获托斯卡纳IGT产区称号。这款酒别具一格，因为它是首款采用非传统方法混酿，且未添加白葡萄的葡萄酒。其葡萄品种为85%桑娇维塞Sangiovese、10%赤霞珠Cabernet Sauvignon和5%品丽珠Cabernet Franc。这三种葡萄在采摘期间都需要精心控制的气候条件。发酵温度控制在27摄氏度左右，最高不超过31摄氏度，以保留三种葡萄的感官特性。发酵初期为酒精发酵，之后葡萄酒会被放入新的橡木桶中进行第二次苹果酸-乳酸发酵，以降低酸度。蒂格纳罗葡萄酒在橡木桶中陈酿12个月。之后装瓶，并在瓶中继续陈酿一年。蒂格纳罗产自托斯卡纳，更确切地说，是产自同名葡萄园。该葡萄园位于蒂涅托庄园内，海拔350至400米之间，占地超过47公顷。土壤为石灰质，富含凝灰岩成分，赋予了蒂格纳罗葡萄酒独特的风味，包括其长达约25年的陈年潜力。蒂格纳罗葡萄酒的卓越品质也得到了权威葡萄酒权威机构Bibenda和Gambero Rosso的认可，分别授予其五串和三杯的评级，这是葡萄酒品质的象征。
奖项
-
2007
5指南侍酒师的意大利协会（FIS）。 十多年来这个葡萄酒指南是意大利最权威的葡萄酒指南之一。
-
2007
95/100
由罗伯特·帕克编撰的国际葡萄酒指南，罗伯特世界上最有经验和值得信赖的品酒师。
详情
香水
颜色
味道
服务于：
18 - 20 °C
长寿：
15 - 25年
醒酒时间：
1小时
- 创办年份: 1385
- 酿酒师: Renzo Cotarella
16 世纪，银行家兼商人亚历山德罗-安东尼将其庄园的葡萄酒推向了意大利国内外，从里昂到佛兰德斯，从西班牙到阿尔及尔。
1898 年，尼科洛侯爵的儿子洛多维科和皮耶罗两兄弟创建了 "洛多维科和皮耶罗安东尼侯爵庄园"，他们是尼科洛的直系后裔，尼科洛在 1506 年购买了安东尼宫殿，为托斯卡纳葡萄酒享誉世界并成为高品质产品做出了巨大贡献。2023 年 2 月初，安东尼家族的 Villa Antinori Toscana IGT 2019 在《葡萄酒评论家》（Wine Specator）杂志评选的 "2022 年十大物有所值葡萄酒 "中名列世界第三，是唯一入选的意大利葡萄酒。 阅读更多
| 名称 | Antinori Tignanello 2007 |
|---|---|
| 类型 | 红葡萄酒 醇 |
| 葡萄酒名称 | Toscana IGT |
| 年份 | 2007 |
| 容量 | 0,75 l |
| 酒精度 | 13.5% 按体积 |
| 葡萄品种 | 85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc |
| 国家 | Italy |
| 产地 | 托斯卡纳 |
| 供应商 | Marchesi Antinori |
| 产地 | 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.. |
| 土壤成分 | Limestone and tufaceous soil |
| 每公顷产量 | Less than 8..000 kg |
| 收获 | 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. |
| 发酵温度 | 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. |
| 发酵 | From the beginning the must showed great complexity and above all (in the case of the Sangiovese) very typical varietal aromas and elegance. |
| 生产工艺 | 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. |
| 陈酿 | 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 |
| 年产量 | 330000 瓶子 |