Classification:
Toscana IGT
Grape variety:
Sangiovese, Cabernet Sauvignon, Cabernet Franc
Climate:
The 2015 climate was extremely
regular and reflected 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. The summer was hot, with a
peak in July, with excellent temperature variations
between day and night that ensured the growth of the
bunches without any particular stress. The month of
August, also hot, was characterized by some
precipitation that favored an excellent start to the
ripening process. 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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Tignanello / 2015

Vinification:
The 2015 harvest, which proceeded normally, will be remembered for the harvest of completely
healthy and ripe grapes, thanks to very favorable weather conditions throughout the season.
Nonetheless, great care was taken, both in the vineyard during harvesting and in the cellar upon arrival of the grapes, where sorting and initial processing represented an added value in 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 a second time. The different lots, vinified separately according to 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 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, renamed Tignanello, and
with the 1975 vintage, the 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 2015 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.