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Antinori Tignanello 2018 is an incredibly rich and well-balanced Tuscan red wine with supple velvety tannins that are sustained by exceptional freshness giving the wine length, elegance and persistence of flavours.
Tignanello is produced exclusively from the vineyard of the same name, a parcel of some 140 acres (57 hectares) with limestone-rich soils and a southwestern exposure at 1150-1325 feet (350-400 meters) above sea level at the Tignanello estate.
It was the first Sangiovese wine to be aged in small oak barrels, the first modern red wine to use such non-traditional varieties as Cabernet in the blend, and among the first red wines from the Chianti Classico area to be produced without white grapes.
Tignanello is bottled only in favourable vintages, and was not produced in 1972, 1973,1974, 1976, 1984, 1992, and 2002.
|Type Of Wine:||red wine|
|Vintage:||2018 Other vintages|
|Appellation:||Tuscany (Tuscany, Italy)|
|Volume:||75cl Other volumes|
|Grapes:||Cabernet Franc, Cabernet Sauvignon, Sangiovese|
Description of Antinori Tignanello 2018
Antinori Tignanello 2018 (Cabernet Franc, Cabernet Sauvignon and Sangiovese)
- View: Tignanello 2018 is a deeply intense ruby red colour.
- Nose: On the nose, it's remarkably complex with notes of ripe red fruit, black cherries, sour cherries that merge with sweet hints of vanilla, mint and delicate sensations of white pepper and myrtle.
- Mouth: Its palate is rich and well-balanced: supple velvety tannins are sustained by exceptional freshness that give the wine length, elegance and persistence of flavours.
VINEYARD: Tignanello is one of the estate's most prized vineyards. The vines enjoy hot temperatures during the day and cooler evenings throughout the growing season. The estate's two signature wines, Solaia and Tignanello, are produced from these vineyards and have been defined by the international press as "among the most influential wines in the history of Italian viticulture". According to Marchesi Antinori, Solaia and Tignanello are an ongoing challenge and a never-ending passion. The Tignanello estate has vineyards of indigenous Sangiovese grapes as well as some other untraditional varieties such as Cabernet Franc.
GRAPES: Cabernet Franc, Cabernet Sauvignon, Sangiovese,
AGEING: 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. After this initial period of ageing, the final blend was made and then completed barrel ageing. Tignanello, made primarily with Sangiovese and a small percentage of Cabernet Sauvignon and Cabernet Franc, underwent an additional 12-month period of ageing in the bottle before being released.
PREPARATION: Maceration on the skins giving particular emphasis to preserving aromas, extracting colour, and encouraging desirable tannins that are supple and elegant. Racking was performed after rigorous daily sampling and tasting. Once separated from the skins, the wine was transferred into small oak barrels where malolactic fermentation took place, accentuating aromatic finesse and complexity.
How to serve
The Antinori family has been making wine for over six hundred years, since Giovanni di Piero Antinori became part of the Arte Fiorentina dei Vinattieri in 1385. Throughout its long history, spanning 26 generations, the family has always personally managed the business making innovative, sometimes courageous choices, always with unwavering respect for tradition and the land.More about the Winery