Classification
ToscanaIGT
Vintage
2019
Climate
The 2019 season in Chianti Classico was characterized by
regular climatic conditions, with a rather cold winter
and little rainfall, and a cool and rainy start to
spring, especially in the months of April and May. The summer was
hot, without excessive temperatures, and characterized by slightly
above-average rainfall that allowed the
plants to grow correctly, both in terms of vegetation and
in terms of bunches. Starting from the end of August and during the
months of September and October, the optimal climate allowed the
perfect ripening of all the varieties grown in the
Tignanello vineyard. The grapes were harvested starting from the
second ten days of September, starting with the Sangiovese,
until the Cabernet harvest, which ended on October 16th.
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Winmaking
The climatic trend of the harvest required, as usual, a lot of attention both in the vineyard during the
harvest operations, and in the cellar when the grapes arrived, where the
sorting and the initial processing were fundamental to achieving an optimal final
result. During the fermentation process in truncated conical
tanks, the musts were macerated with extreme attention to the maintenance of the
aromas, the extraction of the color and the management of the sweetness and elegance of the
tannins. The racking took place only after careful and daily
tastings. Once the skins were separated from the wine, the malolactic fermentation was started in barriques, to
enhance the finesse and complexity of the aromas. The refinement process took place in French and
Hungarian oak barrels, partly new and partly second passage, for a total period of about 14-16 months; after
an initial refinement in separate lots, these were assembled to complete the evolution in wood. The wine,
produced mainly with Sangiovese grapes and a small part of Cabernet Sauvignon and Cabernet Franc,
has refined for a further 12 months in the bottle before being presented on the market.
Historical Data
Tignanello is produced exclusively from the vineyard of the same name located at Tenuta Tignanello on a land of
77 hectares facing south-west, of calcareous origin with tuffaceous 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 assembled with non-traditional varieties,
such as Cabernet, and among the first red wines in Chiantia not to use white grapes. Tignanello, originally
"Chianti Classico Riservavigneto Tignanello" was vinified for the first time from a single vineyard with 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, it was called 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 years; it was not produced in 1972, 1973,1974, 1976, 1984, 1992 and 2002.
Tasting Notes
Tignanello 2019 has a ruby ??red color. The nose is striking for its great complexity: notes of red fruit,
strawberry and pomegranate, alternate with delicate hints of apricot and peaches in syrup,
accompanying elegant nuances of vanilla, dried flowers, chocolate and pleasant spicy sensations of nutmeg; the bouquet is completed by
notes of coffee, caramel and Mediterranean aromatic herbs. On the palate it is enveloping and graceful, with silky and
vibrant tannins that give the wine vivacity, flavor and persistence of taste; the aftertaste is characterized by notes of
roasted coffee and bitter cocoa.
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Annata Awards
Wine Advocate
96/100
Wine Spectator
96/100