Description
History
The history of Tignanello is inseparably linked to the Antinori family and the transformation of Tuscan winemaking during the twentieth century. The wine originates from the vineyard of the same name at Tenuta Tignanello, situated between the Greve and Pesa valleys in the heart of Chianti Classico. The first vintage was produced in 1970 under the name Chianti Classico Riserva Vigneto Tignanello, when the blend still included a small proportion of white grapes. In 1971, the wine adopted the name Tignanello, beginning an innovative journey that would profoundly influence Italian winemaking. White grape varieties were completely removed from the blend in 1975, and the varietal composition has remained essentially unchanged since 1982. Tignanello was among the first major Tuscan reds to combine Sangiovese with international grape varieties and to use small oak barrels for ageing. The vineyard covers approximately 77 hectares, at elevations between 350 and 400 metres, on predominantly limestone-based soils containing tuffaceous elements. Today, Tignanello is one of the most internationally recognised and admired wines produced by Marchesi Antinori.
Grape variety
80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc.
Vinification
The 2023 harvest began around September 20 with Sangiovese and concluded during the first half of October with the Cabernet varieties. Grapes were carefully selected both in the vineyard and upon arrival at the winery to ensure that only the finest fruit was used. Alcoholic fermentation took place in truncated conical tanks, with skin maceration carefully monitored through frequent tastings to achieve balanced extraction of colour, aromas and tannins. Following racking, the wine underwent malolactic fermentation in small oak barrels, developing additional roundness and complexity. Ageing continued for approximately 13 months in predominantly French oak barrels, with a small proportion of Hungarian oak, most of them new. Individual lots were initially matured separately before being blended to complete their development in oak. Before release, Tignanello 2023 underwent a further 12 months of bottle ageing.
Alcohol content
14.5%.
Tasting notes
Intense, luminous ruby red with remarkable colour depth. The nose reveals an elegant and complex bouquet of ripe cherry, pomegranate and orange, complemented by refined floral nuances of violet and hibiscus. With aeration, notes of cocoa, graphite, white pepper and cranberry emerge, adding further aromatic complexity. The palate is enveloping, precise and harmonious, with juicy fruit supported by vibrant freshness and sweet, fine, silky tannins. The structure contributed by the Cabernet varieties integrates beautifully with Sangiovese’s elegance and energy, creating an exceptionally balanced wine. The finish is long, persistent and refined, with lingering notes of blood orange and toasted hazelnut. A wine of remarkable personality, destined to develop additional complexity through bottle ageing.
Food pairings
Tignanello 2023 is particularly well suited to substantial dishes from traditional Tuscan and Italian cuisine. It pairs beautifully with Florentine steak, beef fillet, red wine-braised beef, roast pigeon and herb-crusted rack of lamb. It is also excellent with pappardelle served with wild boar ragù, dishes featuring porcini mushrooms or black truffle, and richly flavoured aged cheeses such as mature Pecorino Toscano and Parmigiano Reggiano. Its aromatic complexity makes it an excellent choice for special dinners and celebrations, as well as dedicated tastings of outstanding Italian red wines. Best served at approximately 16-18 °C in generous wine glasses, with decanting considered according to the bottle’s stage of development.
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