| Order Notes: |
Wine with limited availability.
Wine obtained directly from the cellar of the historic reserves of Marchesi Antinori. |
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Description
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The climate trend in 2015 was extremely regular
and has respected the typical behavior of the seasons
territory of Chianti Classico. The cold winter and
relatively dry preceded a spring
characterized by a humid climate in the months of March and April and
dry in May and June; in this period the
temperatures were regular, ensuring perfect development
vegetative and an excellent flowering and fruit setting phase
grapes. The summer was hot, with a peak in July, with
excellent temperature variations between day and night which have
guaranteed growth of the bunches without particular
stressful conditions. The month of August, also hot, was
characterized by some precipitations which favored
the optimal start of ripening. The harvest took place between
second half of September and the beginning of October, months
characterised by a dry and breezy climate.
It was the first Sangiovese to be aged in barriques, the first modern red wine to be blended with non-traditional varieties (such as Cabernet), and among the first red wines in Chianti Classico to not use white grapes. Tignanello is a milestone. It is produced with a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc.
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Grapes used
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Sangiovese 80%, Cabernet Sauvignon 15%, Cabernet Franc 5%
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| Origin |
Tuscany
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| Winemaking and Refinement |
The 2015 harvest, which proceeded regularly, will be remembered for the collection of completely healthy and ripe grapes,
thanks to very favourable weather conditions throughout the season. Nevertheless, attention has been paid to
high, both in the vineyard during the harvest operations and in the cellar when the grapes arrive, where the selection and the first
processes have represented an added value for the optimization of quality.
During the fermentation process in truncated cone-shaped tanks, the musts were macerated with extreme attention to the freshness of the aromas, the extraction of the colour and the management of the tannins aimed at sweetness and elegance.
The racking took place only after careful and daily tastings. Once the skins were separated from the wine, the malolactic fermentation was started in barriques, enhancing the finesse and complexity of the aromas. Thus began the aging process which lasted about 14-16 months, in French and Hungarian oak barrels, partly new and partly
second passage. The different lots, vinified separately based on the variety, were raised in wood and then
be assembled a few months before bottling. The wine, produced mainly with Sangiovese grapes
and a small part of Cabernet Sauvignon and Cabernet Franc, refined for a further 12 months in the bottle before
be introduced to the market. |
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Tasting Notes
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Tignanello 2015 has a very intense ruby red color. On the nose, notes of ripe red fruit,
blackcurrant and blackberry, are in harmony with hints of chocolate and licorice. On the palate it is rich, enveloping and vibrant,
with silky and lively tannins that give the wine great complexity and length on the finish.
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Graduation
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14.0% Vol.
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Serving temperature
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16-18°C
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Additional Notes
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Contains Sulphites
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