Toscana Tignanello was the first Sangiovese to be aged in barriques, modern and blended with non-traditional varieties such as Cabernet, and among the first red wines in Chianti Classico not to use white berried grapes. Tignanello is produced with Cabernet Sauvignon, Cabernet Franc and Sangiovese grapes. Fermentation takes place in conical tanks with maceration on the skins, for better color extraction and a management of sweetness and elegance of tannins. Followed by malolactic fermentation in barrique, to enhance finesse and complexity of aromas. Aging takes place in new French and Hungarian oak barrels and second pass for a period of 15 months. The wine then ages a further 12 months in the bottle before being placed on the market. The glass has an intense ruby red color and is striking to the nose for its complexity: notes of ripe fruit such as cherry, strawberry and blackberry accompany delicate floral hints of violet, mauve and rose. The bouquet is completed by toasted aromas from the aging in wood such as coffee and cocoa powder. The initial entrance to the palate is vibrant, enveloping and dimensional. On the finish, spicy and licorice notes are combined with pleasant sensations of aromatic herbs that give length and freshness. An ideal wine to forget in the cellar for a while, or to open with family or friends on important occasions. Ideal when combined with stewed red meat, game or roast meat. To fully appreciate the style, Tignanello must be served at a service temperature of 16/18 ºC.
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