It was the first Sangiovese to be aged in barriques, the first modern red wine blended with non-traditional varieties (such as Cabernet), and among the first Chianti Classico reds to exclude white grape varieties. Tignanello represents a milestone. It is produced from a selection of Sangiovese, Cabernet Sauvignon, and Cabernet Franc grapes.

The Design
The label was designed by Silvio Coppola in 1974 for the launch of the 1971 vintage. Coppola’s name came up during a dinner at Castello della Sala in 1973. A graphic artist and designer—known for his minimalist lamps and rigorous furniture designs, as well as for the covers of many Feltrinelli books—Coppola was the ideal choice for this commission.

The Signature
Marchese Piero Antinori decided to feature his father Niccolò Antinori’s signature on the Tignanello label as a gesture of gratitude for the trust his father had shown in him.

Te Duce Proficio
The historic Antinori family coat of arms.

The Sun
The Tignanello "sun," stylized by Silvio Coppola.

Vinification
As always, weather conditions during the harvest required great attention—both in the vineyard during picking and in the cellar upon the grapes' arrival, where sorting and preliminary processing were crucial to achieving an optimal final result. During fermentation in truncated-cone tanks, the musts underwent maceration, with particular care taken to preserve aromatic qualities, extract color, and manage the softness and elegance of the tannins. Racking took place only after careful daily tastings. Once the skins were separated from the wine, malolactic fermentation was carried out in barriques to enhance finesse and aromatic complexity. Aging took place in French oak barrels—and, to a very small extent, Hungarian ones—that were predominantly new, for a total period of 13 months; following an initial aging phase in separate lots, the wines were blended to complete their maturation in wood. The wine, produced primarily from Sangiovese grapes with a small proportion of Cabernet Sauvignon and Cabernet Franc, rested for an additional 12 months in the bottle before being released to the market. Historical background
Tignanello is produced exclusively from grapes grown in the vineyard of the same name on the Tignanello Estate; the site, which spans 77 hectares, enjoys a southwest exposure, features calcareous soils with tuffaceous components, and lies at an altitude of between 350 and 400 meters above sea level. It was the first Sangiovese to be aged in barriques, the first modern red wine to include non-traditional varieties (such as Cabernet) in the blend, and one of the first Chianti reds to forgo the use of white grape varieties. Originally labeled "Chianti Classico Riserva Vigneto Tignanello," the wine was first produced as a *cru* (single-vineyard wine) with the 1970 vintage—composed of 20% Canaiolo and 5% Trebbiano and Malvasia, and aged in small oak barrels. With the 1971 vintage, it became a Tuscan *vino da tavola* (table wine) under the name Tignanello; starting with the 1975 vintage, white grapes were completely eliminated. The blend composition has remained unchanged since 1982. Tignanello is produced only in the best vintages; It was not produced in the 1972, 1973, 1974, 1976, 1984, 1992, and 2002 vintages.
Tasting Notes
Deep ruby ??red in color, the 2023 Tignanello strikes the nose with notes of ripe cherry, pomegranate, and orange, alternating with delicate nuances of hibiscus and violet. The broad, complex bouquet continues with sweet spicy notes of cocoa and graphite, before concluding with subtle hints of white pepper and redcurrant. On the palate, the vertical entry evolves into a juicy, enveloping mid-palate characterized by sweet, silky tannins. The finish is savory and persistent, marked by notes of blood orange and toasted hazelnut.