VARIETY: Supertuscan
GRAPE VARIETY: Sangiovese 85%, Cabernet sauvignon 10%, Cabernet franc 5%
Tenuta Tignanello is located in the heart of Chianti Classico, on the rolling hills enclosed between the Greve and Pesa valleys and extends over 319 hectares of land, with approximately 130 hectares of vineyards. Among its vineyards, two treasures: the Tignanello vineyard and the Solaia vineyard which extend on the same hill, on soils deriving from Pliocene marine marls with limestone and shale, and enjoy warm days and cool nights during the growing season.
Solaia and Tignanello are produced from the vineyards of the same name, which have been defined by the international press as "among the most influential wines in Italian wine history". According to the Marchesi Antinori, they represent a continuous challenge and a never-ending passion.
The vineyards of Tenuta Tignanello are mainly composed of the native Sangiovese and non-traditional varieties such as Cabernet Sauvignon and Cabernet Franc.
The climatic conditions of the harvest required, as usual, a lot of attention both in the vineyard during the harvest operations and in the cellar when the grapes arrived, where the sorting and initial processing were fundamental to achieving an optimal final result. During the fermentation process in truncated cone tanks, the musts were macerated with extreme attention to maintaining the aromas, extracting the color and managing the sweetness and elegance of the tannins. The racking took place only after careful and daily tastings. Once the skins were separated from the wine, the malolactic fermentation in barrique was started, to enhance the finesse and complexity of the aromas. The refinement process took place in French and Hungarian oak barrels, partly new and partly second passage, for a total period of approximately 14-16 months; after an initial refinement in separate batches, these were assembled to complete the evolution in wood. 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.
GRAPE VARIETY: Sangiovese 85%, Cabernet sauvignon 10%, Cabernet franc 5%
Tenuta Tignanello is located in the heart of Chianti Classico, on the rolling hills enclosed between the Greve and Pesa valleys and extends over 319 hectares of land, with approximately 130 hectares of vineyards. Among its vineyards, two treasures: the Tignanello vineyard and the Solaia vineyard which extend on the same hill, on soils deriving from Pliocene marine marls with limestone and shale, and enjoy warm days and cool nights during the growing season.
Solaia and Tignanello are produced from the vineyards of the same name, which have been defined by the international press as "among the most influential wines in Italian wine history". According to the Marchesi Antinori, they represent a continuous challenge and a never-ending passion.
The vineyards of Tenuta Tignanello are mainly composed of the native Sangiovese and non-traditional varieties such as Cabernet Sauvignon and Cabernet Franc.
The climatic conditions of the harvest required, as usual, a lot of attention both in the vineyard during the harvest operations and in the cellar when the grapes arrived, where the sorting and initial processing were fundamental to achieving an optimal final result. During the fermentation process in truncated cone tanks, the musts were macerated with extreme attention to maintaining the aromas, extracting the color and managing the sweetness and elegance of the tannins. The racking took place only after careful and daily tastings. Once the skins were separated from the wine, the malolactic fermentation in barrique was started, to enhance the finesse and complexity of the aromas. The refinement process took place in French and Hungarian oak barrels, partly new and partly second passage, for a total period of approximately 14-16 months; after an initial refinement in separate batches, these were assembled to complete the evolution in wood. 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.