Tignanello

This growing season’s climate trends challenged us to be focused and diligent both in the vineyards during harvesting activities and when grapes were brought to the cellar where sorting operations and initial winemaking processes were essential to achieve optimal results. During fermentation in truncated conical tanks, each individual must was macerated on the skins giving particular emphasis to preserving aromas, extracting colour, and encouraging desirable tannins that were supple and elegant. Racking was performed after rigorous daily sampling and tasting. Once separated from the skins, the wine was transferred into small oak barrels where it underwent malolactic fermentation to accentuate aromatic finesse and complexity.

The 2019 growing season in Chianti Classico was defined by normal climatic conditions, winter was rather cold with limited rainfall and the first half of spring was cooland rainy especially during the months of April and May. Summer weather was hot, uninterrupted by major heat spikes, with slightly higher than average precipitation levels ensuring a normal growth cycle of both the vines and grape clusters. Ideal climatic conditions set in at the end of August and continued throughout September and October allowing all grape varieties grown in the Tignanello vineyard to reach optimal ripeness. Harvesting activities began in the second half of September beginning with Sangiovese and were concluded the 16th of October with Cabernet.

Aging took place in French and Hungarian oak barrels, partly new and partly second passage, foratotal of 14 – 16 months:afteran initial period of aging the lots separately, they were assembled then completed barrelaging. Tignanello, made primarily with Sangiovese and a small percentage of Cabernet Sauvignon and Cabernet Franc, under went an additional 12-month period of aging in the bottle before being released.