Classification:
Toscana IGT
Blend:
80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet
Franc
Climate:
The autumn-winter season was characterized by
rainy and cold weather; the final days of
2010 saw snowfall, followed by
cold days. The first months of the year, on the other hand,
were dry, and the beginning of spring was mild, enough to
avoid a return of cold weather. The mild weather in early
April led to budbreak of the vines
about 10 days earlier than the historical average. The
growing season was very favorable, with little
rain and mild temperatures, leading to the month of July,
when the mild climate allowed the vines to realign
the phenological phases. Starting in the first ten days of
August, temperatures rose until well into mid-
September, causing a slight halt in the
ripening process. The grapes benefited from the subsequent
climate change that occurred after September 20th,
when the temperature range between day and night
allowed them to evolve optimally
toward full maturity. The Sangiovese harvest,
the main and dominant variety in the Tignanello vineyard,
began on September 27th and was completed in
the first ten days of October. The Cabernet Franc had
an excellent evolution, the grapes ripened regularly
and were brought to the cellar between September 20th and 26th.
The Cabernet Sauvignon harvest, on the other hand,
was concentrated in the first ten days of October, starting
from the earliest parcels and ending in the
higher altitude areas, which ripened more regularly.
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Tignanello / 2011

Winery:
The warm, dry season required meticulous selection at all key moments of the
harvest period. During the vineyard harvest, it was crucial to carefully select the bunches,
paying particular attention to exposure and the integrity of the berries. The harvest,
conducted exclusively by hand, took into account the varietals, but also the exposure and
the varying altitudes of the various parcels of the Tignanello vineyard. These were harvested
separately from one another, so that fermentation could be conducted according to the characteristics and
different expressions of the terroir. The grapes were then destemmed and brought to the
manual sorting tables; here, the utmost attention to detail is achieved. The goal is to remove that
small percentage of dehydrated or slightly overripe berries, so that only perfectly intact ones are sent to the
vinification tank. During fermentation and maceration in the
truncated cone-shaped tanks, the musts slowly transformed into wine, with extreme attention to the
freshness of the aromas, the extraction of color, and the management of tannins aimed at sweetness and
elegance. Once the skins and wine were separated, malolactic fermentation began, which, in
barriques, enhances the wine's finesse and pleasantness. The aging process then began,
lasting approximately 12-14 months, in French and Hungarian oak barrels, some new and
some first-use. During this period, the different lots, vinified separately based on
the variety and viticultural variables, mature in wood and are then assembled a few months before
bottling.
Historical data:
Tignanello is produced exclusively from the vineyard of the same name, located on a 57-hectare plot
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 barrique, 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.
With the 1975 vintage, the white grapes were completely eliminated. Since 1982, the composition has
remained the same as it is today. Tignanello is produced only in the best years; it was not produced in 1972, 1973, 1974, 1976, 1984, 1992, and 2002.
Tasting notes:
Tignanello 2011 has an intense ruby ??red color with purple highlights. On the nose, it is ripe, with notes of
dark fruit and a fresh undertone on the finish; plum pulp predominates along with hints of
cherry, gradually and balanced towards notes of licorice and mint. On the palate, although
still young, the wine is prompt and accessible, rich and harmonious. Excellent on the palate, thanks
to its acidity and the structured softness of its tannins.