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Tignanello is produced exclusively from the vineyard located on a plot of 57 hectares facing south-west, of limestone and tuff, at a height between 350 and 400 meters above sea level at Tignanello estate. It 'was the first Sangiovese to be aged in barriques, the first modern red wine blended with non-traditional varieties like Cabernet, and among the first red wines made in Chianti with no white grapes. Tignanello, originally "Chianti Classico Riserva Tignanello vineyard" was vinified for the first time from a single vineyard with the year 1970, when it contained 20% of Canaiolo and 5% Trebbiano and Malvasia, and was aged in small barrels oak. With the 1971 vintage it became a Tuscan table wine and was named Tignanello and with the 1975 vintage, white grapes were totally eliminated. Since 1982 the composition has remained the same as today. Tignanello is produced only in the best years; It was not produced in 1972, 1973.1974, 1976, 1984, 1992 and 2002.
Grapes: 80% Sangiovese, 5% Cabernet Franc, 15% Cabernet Sauvignon
Soil: rocky limestone with "alberese" and "galestro" rocks.
Climate and harvest: following a mild and not particularly rainy autumn and winter, spring 2016 in Chianti Classico started off well with warm weather favoring early bud break that occurred 10 days before average. Rain and cool temperatures started in May and continued throughout the first half of June but did not have an adverse effect on the critical phases of flowering and fruit set. Up until the end of August, summer temperatures were generally hot and dry without any big heat spikes: ideal conditions to mantain an excellent balance throughout the vegetative cycle and guarantee perfect berry ripening. Climatic conditions during the harvesting months were normal for the season with several episodes of rain showers that alternated with long periods of sunshine and breezy weather, conditions that allowed for ideal ripening of the three grape varieties grown in Tignanello's vineyards.
Vinification: despite the fact that climatic conditions were favorable in 2016, we were vigilant both in the vineyards during harvesting operations as well as upon arrival of the grapes at the cellars for sorting and initial winemaking processes where our careful planning resulted in an added value that optimized this vintage's characteristics. During fermentation in truncated conical tanks, the must was macerated with the skins giving particular attention to preserving the freshness of its aromas, the extraction of color and encouraging desirable tannins that are supple and elegant. Once separated from the skins, the wine was transferred into small oak barrels where malolactic fermentation took place, accentuating the finesse and complexity of the aromas. The wine was left to age for approximately 14 to 16 months in French and Hungarian oak barrels, in a combination of new and second fill barrels. Each lot and each grape variety was fermented and aged in barres separately with the final blend taking place just a few months before bottling. Tignanello underwent an additional 12 months in the bottle before being released.
Colour: very intense ruby red in color.
Bouquet: the notes of ripe red fruit, together with cassis and blackberries, are in perfect balance with the hints of vanilla, chocolate and spices.
Taste: the palate is rich and vibrant and is endowed with soft, elegant tannins which give a great complexity, finesse and balance, and important length to the finish and aftertaste.
Awards 2018: James Suckling 98/100 - 2015 vintage