Antinori Tenuta Tignanello IGT 2022 captivates with its intense ruby red colour and purple highlights. Aromas of ripe black cherries, and pomegranate blend seamlessly with delicate floral violet notes and fresh balsamic hints. Subtle vanilla and candyfloss nuances add elegance to the bouquet. On the palate, supple savoury tannins create a dynamic, dense yet fresh experience, culminating in a long finish that beautifully mirrors the wines aromatic complexity. This wine offers a harmonious balance that will improve as the years pass.

About the Producer

The Antinori family has been committed to the art of winemaking for over six centuries since 1385 when Giovanni di Piero Antinori became a member, of the Arte Fiorentina dei Vinattieri, the Florentine Winemakers Guild. All throughout its history, twenty-six generations long, the Antinori family has managed the business directly making innovative and sometimes bold decisions while upholding the utmost respect for traditions and the environment. Each vintage, each plot of land, each new idea to be advanced is a new beginning, a new pursuit for achieving higher quality standards. As Marchese Piero loves to say: Ancient family roots play an important part in our philosophy but they have never hindered our innovative spirit.

The birth of Tignanello in 1971 represents a milestone in Chianti Classicos winemaking history. Its very first vintage took the name of “Vigneto Tignanello” and 20,000 bottles were produced. In 1975, the second vintage of Tignanello was produced using a small percentage of Cabernet Sauvignon.

Vineyard and Winery

The 2022 growing season in Chianti Classico saw lower-than average levels of rainfall up until the month of August. Overall, spring and summer were hot while the months of June and Julyexperienced temperatures that were higher than seasonalaverages for the region. Despite these climatic conditions, thevines were able to regulate their growth cycle ensuring normalbudbreak and flowering and continued to show remarkableresilience during the hottest months: when the berries reachedveraison, both vegetative development and over all yields were ideal. Mid-August brought rain showers and lower temperatures that restored excellent temperature swingsbetween day and night, prompting an ideal ripening phase. Exceptionally favorable climatic conditions during fall ensured that harvested fruit was of outstanding quality. The grapeharvest took place mid-September for Sangiovese and CabernetFranc while Cabernet Sauvignon was picked the first week ofOctober.

This growing seasons climate trends were a challenge which increased focus and diligence both in the vineyards during harvest and when grapes were brought to the cellar. 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. Aging took place in French oak barrels anda small percentage in Hungarian oak, predominantly new barrels, for a total period of just over 13 months; after an initial period of aging the lots separately, they were blended before completing barrel aging. Tignanello, crafted mainly with Sangiovese and a small percentage of Cabernet Sauvignon and Cabernet Franc, underwent an additional 12-month period of aging in the bottle before being released.