Tignanello 2006
Classification
ToscanaIGT

Climate
The 2006 climate was extremely regular
and followed the typical seasonal patterns of the
Chianti Classico region. A cold and
relatively dry winter preceded a spring
characterized by humid weather in March and April and
dry weather in May and June. During this period,
temperatures were regular, ensuring perfect vegetative
development and excellent flowering and fruit set of the
grapes. The summer was hot, peaking in July, with
excellent temperature variations between day and night that
guaranteed the growth of the bunches without any particular
stress conditions. August, also hot, was
characterized by some rainfall that favored
an optimal start to ripening. The harvest took place between
the second half of September and the beginning of October, months
characterized by dry and breezy weather.
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Winery
The 2006 vintage, which proceeded normally, will be remembered for the harvest of completely healthy and ripe grapes,
thanks to very favorable weather conditions throughout the season. Nevertheless, great care was taken
both in the vineyard during harvesting operations and in the cellar upon arrival of the grapes, where sorting and initial
processing were an added value for optimizing quality. During the
fermentation process in truncated cone-shaped tanks, the musts were macerated with extreme attention to the freshness of the
aromas, the extraction of color, and the management of the tannins, aimed at sweetness and elegance. Racking took place
only after careful daily tastings. Once the skins were separated from the wine,
malolactic fermentation began in barriques, enhancing the finesse and complexity of the aromas. This began the
aging process, which lasted approximately 14-16 months in French and Hungarian oak barrels, some new and some
used. The different lots, vinified separately based on the varietal, were aged in wood and then
blended a few months before bottling. The wine, produced primarily with Sangiovese grapes
and a small portion of Cabernet Sauvignon and Cabernet Franc, aged for a further 12 months in bottle before
being released to the market.
Historical Data
Tignanello is produced exclusively from the vineyard of the same name, located at Tenuta Tignanello on a 57-hectare southwest-facing plot of limestone with tuff elements, at an altitude between 350 and 400 meters above sea level.
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 to use no white grapes. Tignanello, originally
"Chianti Classico Riservavigneto Tignanello," was vinified for the first time from a single vineyard in the 1970 vintage,
when it contained 20% Canaiolo and 5% Trebbiano and Malvasia, and was aged in small
oak barrels. With the 1971 vintage, it became a flagship wine of Tuscany, renamed Tignanello, and with the 1975 vintage,
white grapes were completely eliminated. Since 1982, the composition has remained unchanged. Tignanello is
produced only in the best vintages; it was not produced in 1972, 1973, 1974, 1976, 1984, 1992, and 2002.
Tasting Notes
Tignanello 2006 has a very intense ruby ??red color. On the nose, notes of ripe red fruit,
blackcurrant and blackberry, harmonize with hints of chocolate and licorice. On the palate, it is rich, enveloping, and vibrant,
with silky, lively tannins that give the wine great complexity and a long finish.
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