| 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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After a generally mild autumn and winter with little
rainy, spring 2016 has begun in Chianti Classico
in the name of good weather, favoring an advance of the
budding of about 10 days compared to the historical average. A
starting from the month of May and during the first half of June
Average precipitation and temperatures are recorded
fresh which however did not influence the decisive phases of
flowering and fruit setting. The summer until the end of August was
generally warm, dry and without heat spikes:
optimal conditions to maintain an excellent vegetative-productive balance and guarantee the perfect growth of the grapes.
The harvest months were regular, with some rainy events
alternating long periods of sunshine and ventilation, which have
allowed an ideal maturation process for the three varieties
present in the Tignanello vineyard. The Sangiovese was
harvested starting from September 23rd, the Cabernet Franc between
the end of September and the first days of October while the
Cabernet Sauvignon from October 3rd to 10th.
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 2016 climate trend was favorable, nevertheless the attention was very high, both in the vineyard
during the harvest operations, both in the cellar when the grapes arrive, where the sorting and the initial processing have
represented an added value to enhance the characteristics of the vintage. During the fermentation process in
truncated cone-shaped tanks, the musts were macerated with extreme attention to the freshness of the aromas, to the extraction
of the color 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, malolactic fermentation was started in
barrique, enhancing the finesse and complexity of the aromas. Thus began the refinement process lasting for
approximately 14-16 months, in French and Hungarian oak barrels, partly new and partly second passage. The different
lots, vinified separately according to variety, were aged in wood and then assembled a few months later
before bottling. The wine, produced mainly with Sangiovese grapes and a small part of
Cabernet Sauvignon and Cabernet Franc, aged for a further 12 months in the bottle before being presented on the
market. |
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Tasting Notes
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Tignanello 2016 is in full harmony with the vintage. Intense ruby red, in some ways, alive. On the nose the notes of
ripe red fruit combine with pleasant hints of fresh blackberry and berries. Delicate and perfectly integrated
aromas of vanilla, dark chocolate and light spices. On the palate it is vibrant, with silky and refined tannins.
Balanced and intense with a long, complex and persistent 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 and Allergens
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Contains Sulphites
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