Classification:
Toscana IGT
Blend:
80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet
Franc
Climate:
The season began with a particularly mild
winter with little rain, which led to a significant advance in
budding and all other vegetative stages.
The first summer months then brought
fairly high temperatures, while in August the climate
cooled, allowing for regular vegetative development
of the plants, although the harvest season arrived
slightly earlier than the average for
previous years. September and October saw
warm, sunny days with cool nights,
creating a temperature range that guaranteed
high grape quality, especially for the
Sangiovese grapes. From the very beginning of the winemaking process, it was clear
that the quality of the grapes, and consequently
that of the must, was of the highest standard. In addition to their intense aromas and
colors, the Sangiovese and Cabernet grape varieties stood out for their strong typicity.
The excellent weather conditions allowed the
harvest, carried out between mid-September and
the first week of October, to be carried out meticulously
with a targeted selection of the bunches.

Winery:
The grapes, especially the Sangiovese variety, benefited from a truly favorable year in
regard to the ripening process. The excellent weather conditions allowed
the harvest of healthy and particularly ripe grapes, allowing the bunches from
the Tignanello vineyard to be separated according to their exposure to the sun and the vigor of the vines. All this allowed
the grapes to be harvested at their maximum potential, arriving at the cellar in
perfect condition. As usual, particular attention was paid to the fermentation and
extraction phases, performing the subsequent delestage and pumping over operations in such a way as to
maintain the varietal aromas and the intensity of the grape color intact. The fermentation of all
varieties was conducted at an average temperature of 27°C, never exceeding 31°C, to
maximum preserve the olfactory sensations and the typicality of the fruit. From the very beginning, the musts
displayed great complexity and, especially in the case of Sangiovese, a markedly typical
varietal aroma, along with an elegance and color that presaged a high-quality vintage. After racking, which took place once alcoholic fermentation was complete, the
wines were placed in oak barriques for malolactic fermentation to take place by the end
of the year. The wines were then blended and aged for approximately 12 months in barriques,
where they were periodically racked and tasted, barrique by barrique, until
the wine was bottled. It was released to the market after a further year of
aging in the bottle. Alcohol: 14% ABV.
Historical data:
Tignanello is produced exclusively from the vineyard of the same name, located on 57 hectares
facing southwest, of limestone origin with tuff elements, at an altitude between 350 and 400 meters
above sea level at the Tignanello Estate. 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
red wines in Chianti not to use white grapes. Tignanello, originally called "Chianti Classico Riserva
Tignanello vineyard," 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 Tuscan table wine and was called Tignanello, and
with the 1975 vintage, the white grapes were completely eliminated. Since 1982, the blend has
remained the same as it is today. Tignanello is produced only in the best vintages; it was not produced in 1972, 1973, 1974, 1976, 1984, 1992, and 2002.
Tasting notes:
Tignanello 2007 presents itself as a wine of great impact. On the nose, it expresses a pleasant
concentration of notes ranging from ripe red fruit to spices, with hints of vanilla and
toasted notes that create a bouquet of great persistence and elegance. It is a wine with undeniable
personality, with typical characteristics that deeply connect it to the terroir where it originates, enhancing and
rewarding the ripeness of the Sangiovese, particularly excellent in this vintage.