The Tignanello Antinori Toscana is a red wine from Tuscany produced by Antinori from the cabernet sauvignon, cabernet franc and sangiovese grapes. The Tignanello Antinori Toscana is the ideal red to combine with hard cheese and roast. At Uvinum, this red wine scores an average rate of 4 of 5 points.
“The Marchesi Antinori Tignanello Toscana comes in an intense ruby red color with purple hues in the glass. The bouquet infatuated with entrancing notes of red fruits, berries, licorice, vanilla and cocoa. The elegant red wine with Chianti character is convincing in taste.
On the palate the Marchesi Antinori Tignanello Toscana presented very fresh, intense and with soft tannins. Supplemented by fine spicy nuances it initiates a flattering disposal of impressive length. In combination with beef, pork, venison or mature cheese of Marchesi Antinori Tignanello Toscana harmonizes magnificently.
Awards: James Suckling (97 points - born 2013), Robert Parker (96 points - born 2013), Wine Spectator (94 points - Year 2013)
Taste: Fresh, intense, delicately spicy, elegant, soft tannins
Smell: Red fruits, wild berries, licorice, vanilla, cocoa
Color: Deep ruby red with violet hues
Goes well with: beef, pork, venison, cheese
Type of wine: red wine
Grape variety: 80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc
Serving temperature: 16 to 20 ° C
Shelf life: 10 to 12 years
Alcohol content: 13, 5%
Closure: Full cork
Content: 0, 75 liters
Allergens: Contains sulfites
Address Manufacturer: Marchesi Antinori S. p. A. Piazza Antinori 3, 50123 Firenze, Italy”
“The winery, inaugurated on October 25th 2012, represents the Antinori family's love and passion for the Chianti Classico hillsides and reflects the centuries-old bond with their ancestral territory. Built entirely with locally sourced materials, respectful of the surrounding environment and preserving with great care the Tuscan landscape, it's a milestone in the history of the Marchesi Antinori company. Today the winery has opened its doors to wine enthusiasts, allowing them to come into direct contact with our expert winemakers. The winery has become a place to discover the pleasures of living and breathing wine and to understand its progression: pressing, fermentation and aging - all without interfering with the wine's quality. The new winery, designed by the architectural firm Archea Associati and engineered by Hydea, took seven years to complete. Following the indication of Marquis Piero Antinori and his daughters Albiera, Allegra, and Alessia, the Archea Associati studio.”
“Grapes: 85% Sangiovese - 10% Cabernet Sauvignon - 5% Cabernet Franc
Alcohol: 13, 0
Contents: 0, 75 l
The Tignanello is a wine more closely related to experimental path in viticulture and oenology from Marchesi Antinori started in the late '70s. Tenuta Tignanello, home to the renowned vineyards that animate the eponymous wine, is located between the valleys of Greve and Pesa, in the heart of the Chianti Classico exactly between the small villages of Montefiridolfi and Santa Maria in Macerata, 30 km south of Florence. Here, at the top of a hill has a beautiful panoramic position and a generous vegetation, stands the sixteenth-century villa built on the foundations of an estate dating back to 1346, surrounded by nearly 127 hectares of vineyards, of which 47 are dedicated to the production of Tignanello . The idea at the base of programmatic Tignanello moves from a search for the obtaining of grapes with a higher concentration and soft tannins, thanks to interventions on the density of planting or through the practice of pruning and selection of Sangiovese. In the oenological field, the guidelines are directed towards the production of a wine with a well-defined personality, through fermentation in wooden vats, pressings and fluffy movements and little traumatic for grapes, with malolactic fermentations carried out in barrique. Thus was born the Tignanello Antinori, featuring many innovative firsts than the local winemaking tradition: first Sangiovese to be aged in barriques, the first red wine blended with non-local varieties like Cabernet, and among the first red wines in Chianti not include blended with white grapes, Tignanello is a spokesman for the Tuscany wine modernity, produced only in the best years and able to base its reputation on an absolute longevity for large tasting of tomorrow”
“TASTING NOTES OF Tignanello Antinori Toscana 2012:
- View: intense ruby red, light garnet reflections.
- Nose: complex aromas and snuff well mixed with curry and blackberry jam and currants.
- Mouth: Silky, soft and warm feeling, large volume and sweetness, soft tannins and well rounded, slightly tannic perception, very long finish.
GRAPES: 80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc.
ALCOHOL CONTENT: 13.5%”
“It 'was the first Sangiovese to be aged in barriques, the first modern red wine blended with non-traditional varieties (like Cabernet), and among the first red wines made in Chianti with no white grapes. Tignanello is a milestone. And 'it produced with a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc. After aging in oak barrels for 12 months, the wine is aged in the bottle for a further year of refinement.”
“TASTING NOTES OF Tignanello Antinori Toscana 2010:
- View: intense ruby red.
- Nose: powerful varietal expression, with extensive notes of red berries, raspberries and licorice.
- Mouth: Wine still very young, firm tannins very bright and finesse, with a balance, acidity and mineral notes tonic salty, with length and persistence on the finish and aftertaste.
GRAPES: 80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc.”
- View: Tignanello 2009 shows an intense ruby red colour.
- Nose: Notes of ripe red fruit and jam open the way to spice, vanilla and licorice.
- Mouth: Well maintained and balanced acidity. Provides flexibility and leads to a long lingering finish.
GRAPES: 75% Sangiovese, 20% Cabernet Sauvignon and 5% Cabernet Franc
PAIRING: red meat, pasta, risotto
ALCOHOL: 14% Vol.”
“Tignanello is therefore in an intense ruby red color dress. His nose is balanced with flavors of ripe red fruits and spices. On the palate it is full, rich and round. Tignanello is undoubtedly one of the greatest wines of Italy. With great elegance, while power and concentration, it is very nice with pronounced tannins but smooth and silky combined with balanced acidity, making a very good aging potential.
Tignanello was the first wine from the Chianti region to associate with the traditional Sangiovese, non-native varieties, here Bordeaux Cabernet Sauvignon and Cabernet Franc. Aged in barrels, the first vintage was born in 1970. Piero Antinori has a level requirement such that it is produced only in the best years. Success is of course the appointment. Piero also cause behind many Tuscan producers will follow suit.
Member of the prestigious association PFV which groups among the most famous winemakers in the world, the Antinori estate founded in 1385, is one of the oldest in Italy. Like the mythical wine Solaia and Tignanello, Antinori produces wines of very high quality, elegant and complex that frequently distinguished by winning the most prestigious awards. The production of red wines of Antinori has historically been concentrated in the Tuscany region where the field has three properties: Santa Cristina (Solaia & Tignanello) Pèppolin and Badia a Passignano totaling nearly 618 hectares of vineyards.”
“It 'was the first Sangiovese to be aged in barriques, the first modern red wine blended with non-traditional varieties (like Cabernet), and among the first red wines made in Chianti with no white grapes. Tignanello is a milestone. And 'it produced with a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc. After aging in oak barrels for 12 months, the wine is aged in the bottle for a further year of refinement. Vintage Bottle: 2003”
“TASTING NOTES OF Marchesi Antinori Tignanello 2001:
-View: Intense ruby red hue.
-Nose: Powerful and expressive fragrance of liquorice, red fruits and raspberries.
-Mouth: fine and structured, with acidic and salty notes, but well balanced tannins.
APPELLATION: Tuscany, Italy.
UVA: Sangiovese (80%), Cabernet Franc (5%) and Cabernet Sauvignon (15%).
AGEING: Fourteen months in French oak barrels and twelve months bottled conditioned rooms.
PREPARATION: It starts with a delicate maceration to avoid astringency in grapes. The fermentation was carried out in wooden vats with a temperature below 30 °C. Finally, the malolactic fermentation takes place in new barrels so they can be aged in French oak barrels.
ALCOHOL CONTENT: 13.5%”
“TASTING NOTES OF Marchesi Antinori Tignanello 2000:
- View: Deep ruby red.
- Nose: intensely fruity and complex nose with hints of wood.
- Mouth: full-bodied, rich and complex, an exceptional structure and a long finish.
TITLE OF ORIGIN: Tuscany.
GRAPES: 80% Sangiovese, 15% Cabernet Sauvignon, Cabernet Franc 5%.
PAIRING: beef, lamb, poultry, marinated meat.
ALCOHOL CONTENT: 13.5%”
“TASTING NOTES OF Marchesi Antinori Tignanello Toscana Rosso 1998:
- View: deep garnet.
- Nose: aromas of berry fruit, leather, underbrush, earth and toast.
- Mouth: medium bodied to full-bodied, good delineation, a classic style and firm.
GRAPES: Sangiovese 80%, Cabernet Franc Cabernet Sauvignon 5% to 15%.
ALCOHOL CONTENT: 14%”
“A nice coppery yellow colour. Clear memories of white flowers. Black plum compote flavours.
Requires to pair with seafood.
We tasted this wine at a wine tasting.
I took it at one of the Uvinum's offers.
A white Tuscany quite recommendable.