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 Classico not to use white grapes. Tignanello is a milestone. It is produced with a selection of Sangiovese, Cabernet Sauvignon, and
Cabernet Franco.

The Design
The label was designed by Silvio Coppola in 1974, for the release of the 1971 vintage. It was at a 1973 dinner at Castello della Sala that Coppola's name came up. A graphic designer and designer, famous for his minimalist lamps, elegant furniture, and the covers of many Feltrinelli books, Coppola was the perfect fit for the job.

The Signature
Marquis Piero Antinori decided to have his father, Niccolò Antinori, sign the Tignanello label as a sign of gratitude for the trust placed in him.

Il Duce Proficio
The historic coat of arms of the Antinori family.

The Sun
The "sun" of Tignanello stylized by Silvio Coppola.
Winemaking
The climatic conditions of the harvest required, as usual, great attention both in the vineyard during the
harvesting operations and in the cellar upon arrival of the grapes, where sorting and initial processing were
fundamental to achieving an optimal final result. During the fermentation process in
truncated conical tanks, the musts were macerated with great attention to maintaining the aromas, extracting the
color, and managing the sweetness and elegance of the tannins. The wine was drawn off only after careful attention and daily
tastings. Once the skins were separated from the wine, malolactic fermentation began in barriques to
enhance the finesse and complexity of the aromas. The aging process took place in French oak barrels and, to a very small extent, Hungarian oak, mostly new, for a total period of 13 months. After an initial aging
in separate batches, these were blended to complete the evolution in wood. 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
77 hectares of southwest-facing limestone soil 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 to use no white grapes. Tignanello, originally
"Chianti Classico Riservavigneto Tignanello," 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 flagship wine of Tuscany, renamed Tignanello, and with the 1975 vintage,
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
Deep ruby ??red in color, the 2023 Tignanello strikes the nose with notes of ripe cherry, pomegranate, and
orange, alternating with delicate hints of karkadé and violet. The ample bouquet continues with sweet spicy tones of
cocoa and graphite, finishing with delicate hints of white pepper and cranberries. On the palate, the vertical entry
develops into a juicy, enveloping mid-palate characterized by sweet, silky tannins. A savory and long finish,
marked by notes of blood orange and toasted hazelnut.