Tignanello Antinori Toscana 201675cl
Tignanello Antinori Toscana 2016
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The Antinori family has been making wine for over six centuries. Their Tignanello estate lies in the centre of the Chianti Classico zone, between the rivers Greve and Pesa. Antinori's Tignanello Toscana 2016 is produced using only grapes sourced from the Tignanello vineyard. This wine is only bottled in favourable vintages and so is not available every year.
The Tignanello Toscana 2016 began with fermentation in conical tanks where the must and the skins were macerated together to achieve the fresh aroma, colour extraction, and the desired level of tannins. The wine was transferred to small oak barrels for malolactic fermentation before being left to age for a minimum of 14 months in French and Hungarian oak barrels, both new and second-use. Then a final blend was completed before bottling, where it remained in bottle for 12 months before being released to the public.
A blend of Sangiovese with Cabernet Sauvignon and Cabernet Franc, Tignanello was one of the first red wines in the region to not use white grapes. This harmonious red wine is intense and balanced. It is full of flavour to match up with its bright ruby colouring. Try it with beef, lamb, or duck for a perfect marriage to such a savoury dish.
|Type Of Wine:||red wine|
|Vintage:||2016 Other vintages|
|Appellation:||Tuscany (Tuscany, Italy)|
|Winery:||Tenuta Tignanello Antinori|
|Volume:||75cl Other volumes|
|Grapes:||Sangiovese (85%), Cabernet Franc (5%), Cabernet Sauvignon (10%)|
Description of Tignanello Antinori Toscana 2016
Tignanello Antinori Toscana 2016 (Sangiovese, Cabernet Franc and Cabernet Sauvignon)
- View: Ruby red.
- Nose: Complex, with notes of red fruits, plum and cherry combined with balsamic, licorice, cocoa and wood aromas.
- Mouth: Elegant and balanced, good body and velvety; balanced acidity; long and tasty finish with mineral notes.
APPELLATION: Toscana IGT
VINEYARD: Tenuta Tignanello Antinori
GRAPES: 5% Cabernet Franc, 15% Cabernet Sauvignon, 80% Sangiovese.
AGING: After separation from the skins, the wine rests 14-16 months in French and Hungarian oak barrels, and 12 months in the bottle.
PREPARATION: Grapes harvested by hand at different times depending on ripeness; selection of grapes in the cellar; fermentation in conical tanks at controlled temperature.
PAIRING: Matured cheese, Bolognese-style pasta, red meats, game, stews, roasts, marinated meats.
How to serve
The Tinganello vineyards are divided into small plots that include two jewels: the 57 hectares of the Tignanello vineyard and the 20 hectares of the Solaia vineyard. The estate's lands, of Pliocene origin, tend to be thin, with scarce water supply and with a skeleton rich in alberese and galestro, are a unique feature that, together with the particular position of the vineyards, are located at an average height of 350-400 m asl , have allowed to obtain products with a strong character and accentuated elegance: the grapes enjoy hot days and cool nights during the growing season.More about the Winery
Reviews of Tignanello Antinori Toscana 2016
- The spicy and balsamic sensations which give additional complexity are also quite important. The wine is ample and enveloping on the palate with supple tannins and a savoury freshness which fully respects the character and personality of the Sangiovese grape.
- The balance between acidity and tannins is excellent, and the finish and aftertaste are of a lovely length and persistence.