Tignanello Antinori Toscana Magnum 2012

Marchesi Antinori Tignanello 2012 Tuscany Red Magnum The family - Marchesi Antinori The Antinori family active in wine production since 1385. In that year, Giovanni di Piero Antinori entr part of Art Fiorentina Vinattieri. Since then, the management is passed down through 26 generations. There the result of innovative and courageous decisions. While there, we always brought respect for tradition and territory. Today the company direct from Albiera Antinori, with the two sisters Allegra and Alessia, involved in business activities. The Marchese Piero Antinori is currently the Honorary President of the company. Tradition, passion and instinct have made Antinori Marchesi s that you 'claims as one of the leading Italian wine producers. Every vintage, every terroir, every idea you want to implement a new beginning. The Marchese Piero argues that ancient roots play an important role in our philosophy, but they have never held back our innovative spirit. At the estates of Tuscany and Umbria, and is part of the family, they were added over time investments in other areas suitable for the production of quality wines in Italy and abroad. The Marchesi Antinori performs continuous experiments in the vineyards and cellars, with selections of clones of native and international grapes, types of crops, vineyard altitudes, fermentation methods and temperatures, traditional and modern vinification techniques, different types of timber size and age of the barrels , and varying the length of refining in the bottle. Vinification The Tignanello vineyard one of the last to be harvested. Only painstakingly selected grapes are used in this eponymous wine. The Cabernets were harvested from early October; the Sangiovese a week later. The grapes are de-stemmed and pressed in a soft and fermented separately using methods that guarantee a very gentle processing technique. The maceration took place in wooden vats from 50hl (where, periodically, cap submersion in order to obtain a better extraction of color, complexity of PI and soft tannins). During this period (15 days for the Sangiovese, and 20 days and beyond for Cabernet), the wine has also completed its alcoholic fermentation at a temperature not exceeding 30 C. The Tignanello was then transferred into new barrels and one year of et (Alliers Tron aIS) where, by the end of the year, he completed malolactic fermentation. The wine was racked for the assembly of the two varieties and brought in barriques where it remained for ca. 14 months. After which it bottled. He was then aged in the bottle for at least 12 months before release. Tasting notes Intense ruby ​​red color, aromas are characterized by a strong varietal expressiveness, with large red fruit, raspberry and licorice. On the palate the wine, although still very young, balanced, fine, with smooth tannins, good acidity, sapidit and mineral notes that give it a long, lingering finish.