Tignanello is a milestone for Tuscany and for Chianti Classico: it was in fact the first Sangiovese to be aged in barriques, the first modern wine forerunner of the Supertuscans to be blended with non-traditional varieties and indeed international vines (cabernet sauvignon and cabernet franc) and without using white grape varieties. Produced only in the best vintages, the first vintage was produced in 1970 with a blend of Sangiovese, Canaiolo and Trebbiano with the mention of Chianti Classico Riserva from the Tignanello vineyard; instead it became a table wine with the 1975 vintage, in which the white grape varieties were also eliminated. Since 1982 the composition has remained unchanged like today. The Tignanello estate is located in the heart of the Chianti Classico area, halfway between the Val di Greve and Val di Pesa and covers a total of 319 hectares, of which 127 are vineyards. Surely the two most renowned and well-known vineyards of the estate for the importance of the wines of the same name that are produced from them are the Tignanello vineyard and the Solaia vineyard which arise on land deriving from very ancient marine marls which give complexity and aging potential to the final product . Furthermore, thanks to the specific microclimate, the vineyards enjoy warm days and cool nights during the growing season. In this context Solaia and Tignanello are produced, which have been defined by the international press as “among the most influential wines in the history of Italian winemaking”. According to the Antinori family, they represent “a continuous challenge and a never-ending passion”. The vineyards of Tenuta Tignanello are planted mainly with Sangiovese and non-traditional varieties such as Cabernet Sauvignon and Cabernet Franc.
Cabernet Sauvignon 15%
Cabernet Franc 5%
The grapes are harvested manually. As soon as they arrive in the cellar, the grapes are destemmed and softly pressed, and are placed in truncated conical tanks for the fermentation and simultaneous maceration of the grapes. During this phase the musts are fulled with extreme attention and delicacy for the extraction of colours, aromas and tannins. After racking, the wine naturally undergoes malolactic fermentation in barriques and ages for 14-16 months in them. It will then be blended shortly before bottling and will spend another 12 months in the bottle before being placed on the market.
At sight it has an intense and impenetrable ruby red color, with a garnet rim. On the nose, complex and elegant aroma of ripe red fruit, almost in alcohol: hints of cherry, fresh blackberry, mulberry and small red fruits. Sensations also of eucalyptus and herbs, then closes the spicy bouquet of black pepper, tobacco, cloves, sandalwood, vanilla, chocolate and nutmeg. In the mouth it is vibrant, alive, soft and warm; counterbalanced on the finish by good acidity and ripe and elegant tannins. The finish is long and enveloping, tending again to vanilla and licorice sensations. Business suit.
World famous wine, is it really important what we combine with a “must” like this? Tignanello represents tradition, innovation and very high quality all under the same label. It is therefore a candidate to be a cornerstone for collectors and enthusiasts of the genre. If you want to try pairings, it certainly lends itself to accompanying main courses of red meat or well-cooked game, such as braised meat, baked duck or stewed wild boar, or aged cheeses such as grana padano from 30 months on or aged pecorino cheese in caves.