Classification:
Tuscany IGT
Grapes:
80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet
Franc
Climate:
Autumn and the following winter were characterized,
in the Chianti Classico, by abundant rainfall and temperatures
rigid; especially in the final part of the year there are
some snow events occurred and were repeated
frequently until the first half of March. This
climatic trend favored an excellent rest
vegetative of plants that have germinated with a
decided delay compared to the average of the years, due
also to spring rainfall. The months of April,
May and June, crucial for the development and growth of
plants, were characterized by high rainfall
accompanied by temperatures below average, a lot
to cause a general delay in the vine cycle
on all cultivated varieties. True summer weather is not
started before the month of July, which with the high
temperatures and the climate absolutely dry, has
contributed to an excellent development of the bunches and a decisive
recovery of the vegetative cycle. In the last days of July and
in the first half of August the climatic conditions are
mutated, with rather low temperatures and three events
rainy weather which again slowed down the process
veraison.
The seasonal trend required careful work
selection of grapes, aimed at limiting production for
plant and above all the health of the bunches.
Harvesting operations began in the month of
September, a month in which hot days alternated,
windy and sunny to some rain events at times
even intense, but always followed by strong winds
northerners who quickly dried the grapes and the
microclimate of the vineyards. The cool nights and days
still warm, allowed the varieties to evolve
of phenolic maturation. Since receiving the grapes in
cellar and from the first stages of winemaking were possible
appreciate the health of the bunches, the great endowment of
color and aromas and a very strong varietal typicality,
all these factors that portend a harvest
of good quality level.


Winemaking:
The particularly cool and frequently rainy season required significant work
selection, both during the growing season and during harvesting; the grapes were
harvested by hand and separately by variety, depending on the different variables linked to the
soil conditions, differences in altitude of the plots and different levels of maturation.
The Cabernet Franc, the first variety to ripen, was harvested between 25 and 28 September, while the
first bunches of Sangiovese were not harvested before September 30th. Finally the Cabernet
Sauvignon was harvested between October 4th and 12th.
Upon arrival in the cellar, the grapes were selected to eliminate incomplete berries
ripe, after which they were destemmed and delicately pressed. During fermentation and
maceration in the truncated tanks, the musts were slowly and carefully transformed into wine
to the freshness of the aromas, the extraction of color, the management of tannin aimed at sweetness and
to elegance; all this requires great sensitivity, knowledge of the grapes and constant
care of the product, which is drawn off only after careful and daily tastings.
Once the skins and wine were separated, the malolactic fermentation began which, in barriques,
enhanced the finesse and pleasantness of the wine. The long-lasting maturation process then began
approximately 12-14 months; during this period the various batches fermented and matured
separately based on the different varieties and plots, in French and Hungarian oak barrels, in
partly new and partly first pass.
Then a few months before bottling the batches were assembled for the final blend.
Historical data:
Tignanello is produced exclusively from the vineyard of the same name which is located on 57 hectares of land
exposed to the south-west, of limestone origin with tuff elements, at a height between 350 and 400 meters
above sea level at the Tignanello Estate. It was the first Sangiovese to be aged in barrique, the
first modern red wine blended with non-traditional varieties, such as Cabernet, and among the first
red wines in Chianti not to use white grapes. Tignanello, originally "Chianti Classico Riserva
Vigneto Tignanello" was vinified for the first time from a single vineyard with the 1970 vintage,
when it contained 20% Canaiolo and 5% Trebbiano and Malvasia, and was aged in small barrels
of oak. With the 1971 vintage it became a Tuscan table wine and was called Tignanello e
with the 1975 vintage the white grapes were totally eliminated. Since 1982 the composition is
remained the same as the current one. Tignanello is produced only in the best years; it is not
was produced in 1972, 1973,1974, 1976, 1984, 1992 and 2002.
No