Classification:
Toscana IGT
Blend:
Sangiovese, Cabernet Franc, Cabernet Sauvignon
Climate:
The winter season of the 2014 vintage was
characterized by mild weather with temperatures
slightly higher than average. This led
to an early budbreak of all the varieties:
Sangiovese, Cabernet Sauvignon, and Cabernet Franc.
The spring season presented mild and dry
weather conditions that allowed for good flowering
and fruit set.
The rainy summer slowed the veraison and
ripening processes, which were partially balanced in the first
weeks of September, thanks to warm and
sunny days. The harvest, introduced by a previous
green harvest, took place between the second half of
September and early October.

Vinification:
The delicate defoliation and thinning of the vineyard, followed by careful manual
selection of the grapes, ensured the vinification of grapes of good quality and varietal
identity. 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 achieving sweetness and elegance. Once the skins were separated from the wine, the
malolactic fermentation began in barriques, enhancing the finesse and pleasantness of the aromas. Thus
began the aging process, which lasted approximately 12-14 months, in French and
Hungarian oak barrels, some new and some newly used. The different lots, vinified separately
based on the variety, were aged in wood and then assembled a few months before
bottling.
Historical data:
Tignanello is produced exclusively from the vineyard of the same name located at the Tignanello Estate
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 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 vintages; it was not produced in 1972, 1973, 1974, 1976, 1984, 1992, and 2002.
Tasting notes:
Intense ruby ??red in color with purple reflections, it presents an intense aroma with notes of red
fruit combined with pleasant aromas of sweet spice and undergrowth. On the palate, the wine is vibrant and fresh with
soft and composed tannins. It closes with a long and fairly persistent finish.