Tignanello Antinori 2019
The Tignanello is produced exclusively from the Tignanello vineyard at about 350-400m above sea level. From the first bottlign in 1970 until 1982, the tignanello saw changes in blended grapes and vinification, then remaining unchanged until today. Mostly Sangiovese, with a touch of Cabernet Franc and Cabernet Sauvignon, manually selected in the vineyard and vinified carefully looking for fresh fragrance, color, and sweet tannins and elegance. The malolactic fermentation in oak barrels and aged in wood for 12-14 months. The different varieties are being assembled just a few months before bottling.
Classic intense ruby red color crossed by violet hues. The 2014 opens with intense notes of red fruit, sweet spice and undergrowth notes. The palate is vibrant and fresh, with soft and well dressed tannins. The finish is long, intense and persistent.
The Antinori's family is innovation in deep respect of tradition. Founded in 1385 by Giovanni di Piero Antinori, during more than 600 years and 26 generations that have followed the helm of the Antinori family they have always personally managed the vineyards and wine-making, with sometimes courageous choices, always with unwavering respect for the traditions and the environment.They have shown that in Tuscany and Umbria you can produce quality wines recognized internationally. Wines of deep elegance and finesse, they express a continuous search for improvement, without changing the original character of the grape varieties and traditions. Because of that there are continuous trials in the vineyard and in the cellar, with selections of native clones and international grapes, types of crops, implant altitudes, fermentation methods, temperatures, vinification techniques, types of wood, size, age, length the refinement ... to name just some of them .Over the historical lands, the Antinori family has invested in other areas dedicated to producing high quality wines, both in Italy and abroad, undertaking a path of exploitation of new 'terroir 'high potential.