Tignanello

For Sangiovese-prominent Super Tuscan wines like Tignanello, focus on herby, spicy meats and mushrooms, and tomato-based pasta dishes like lasagna.

The 2017 vintage will be remembered for its unusual progression of the seasons. Only the month of January registered cold temperatures while the rest of winter was mild prompting early bud break in the vineyards. A cold spell at the end of April brought a slight drop in production. From May throughout the entire month of August, the Chianti Classico region enjoyed hot dry weather with daily temperatures reaching over 30 °C (86 °F). Rain showers during the month of September counterbalanced summertime vine stress and provided favorable conditions for optimal grape maturation. Grapes were harvested from September 20 th to October 6 th .

The wine was then transferred to French and Hungarian oak barrels, partially new and partially second-fill, for a period of 14-16 months to complete the final development of the wine’s distinctive character. Tignanello, crafted predominantly with Sangiovese and a small percentage of Cabernet Sauvignon and Cabernet Franc, was aged in the bottle for an additional period of 12 months before being released in the market.

Climatic trends for the 2017 vintage required focused efforts both in the vineyard, during harvesting operations, and in the cellar, upon arrival of the grapes, where sorting and initial production phases were critical to achieve an optimal final result. During fermentation in truncated cone-shaped tanks, maceration processes were performed with the utmost care to preserve aromas, extract color and manage the sweetness and elegance of tannins. Racking was done only after meticulous and daily tastings. Once the wine was run off the skins, malolactic fermentation began in small oak barrels to enhance the finesse and complexity of the aromas. In the first phase of the aging process, each vineyard lot and each grape variety were fermented separately and then blended.

The Antinori family of Florence one of the world's oldest and most distinguished wine producers has lived in Tuscany since the 14th century and celebrated its 625th anniversary as wine makers in 2010. The current company president Marchese Piero Antinori believes in the tradition that the primary role of wine is to accompany food and enhance the dining experience. In Florence the Antinori family has led a Renaissance in Italian wine making by combining long traditions a love of authenticity and a dynamic innovative spirit.