FORMAT: 1.5L
GRAPE VARIETY: SANGIOVESE, CABERNET SAUVIGNON, CABERNET FRANC
VINTAGE: 2019
PLACE: TUSCANY-ITALY
ALCOHOL CONTENT: 14.0%VOL
PRODUCT AVAILABLE ON REQUEST
| It was the first Sangiovese to be aged in barrique, the first modern red wine to be blended with non-traditional varieties, and among the first red wines in Chianti Classico to use no white grapes. Tignanello is a milestone. It is produced with a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc. |
HISTORICAL DATA:
Tignanello is produced exclusively from the vineyard of the same name located at Tenuta Tignanello on a 57-hectare plot of land facing south-west, of calcareous origin with tuffaceous elements, at an altitude of between 350 and 400 meters above sea level. It was the first Sangiovese to be aged in barrique, the first modern red wine assembled with non-traditional varieties, such as Cabernet, and among the first red wines in Chianti not to use white grapes. Tignanello, originally "Chianti Classico Riserva vigneto Tignanello" was vinified for the first time by a single vineyard with the 1970 vintage , when it contained 20% Canaiolo and 5% Trebbiano and Malvasia, and was aged in small oak barrels. With the 1971 vintage it became a Tuscan table wine, it was called Tignanello and with the 1975 vintage the white grapes were completely eliminated. Since 1982 the composition has remained unchanged. Tignanello is produced only in the best years; it was not produced in 1972, 1973,1974, 1976, 1984, 1992 and 2002.
VINIFICATION AND REFINING:
During the fermentation process in truncated cone-shaped 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 began in barriques, 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 lots, 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, was refined for a further 12 months in the bottle before being presented to the market.
THE CLIMATE:
The 2019 season in Chianti Classico was characterized by regular weather conditions, with a rather cold winter and little rainfall, and a cool and rainy start to spring, especially in the months of April and May. The summer was hot, without excessive temperatures, and characterized by slightly above-average rainfall that allowed the plants to grow properly, both in terms of vegetation and bunches. Starting from the end of August and during the months of September and October, the optimal climate allowed the perfect ripening of all the varieties grown in the Tignanello vineyard. The grapes were harvested starting from the second ten days of September, starting with the Sangiovese, until the Cabernet harvest, which ended on October 16th.
TASTING NOTES:
Tignanello 2019 has a ruby red color. The nose is striking for its great complexity: notes of red fruit, strawberry and pomegranate, alternating with delicate hints of apricot and peaches in syrup, accompanying elegant nuances of vanilla, dried flowers, chocolate and pleasant spicy sensations of nutmeg; notes of coffee, caramel and Mediterranean aromatic herbs complete the bouquet. On the palate it is enveloping and graceful, with silky and vibrant tannins that give the wine vivacity, flavor and persistence of taste; the aftertaste is characterized by notes of roasted coffee and bitter cocoa.