The statuesque super Tuscan cepage of Sangiovese, with smaller components of Cabernet Sauvignon and Franc. Tignanello is produced exclusively from a vineyard of the same name, a parcel of some forty seven hectares on limestone soils and a southwestern exposure. It was the first Sangiovese wine to be aged in small oak barrels and the first modern Italian wine to include non traditional varieties such as Cabernet. Pointedly, it was among the first red wines of Chianti Classico to be vinified without the inclusion of white grapes.
A rigorously selective picking of fruit is conducted amongst the various vineyard parcels and varieties, followed by a further selection of bunches and berries as they arrive at the winery. Ferments are managed with a regimen of pumpovers and delestage at temperatures between 27C and 31C to preserve fragrance and varietal character while extracting the most supple of tannins. Upon completion, the wines are run off skins and transferred to small oak barrels for a completely natural malolactic before the end of January. Parcels are assembled and aged for a further twelve months in small oak while being racked at regular intervals. A final selection, barrel by barrel, determines the final wine.
Intense ruby red colour. A concentration of complex characters on the bouquet, red fruits and jam accompanied by spice notes, liquorice and vanilla. The palate is distinguished by an elegance fruit, lovely supple tannins and fine textures, all supported by the vibrant acidity of Sangiovese, followed by an extremely long, lingering finish.
