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  • Country ranking ?

    352
  • Producer ranking ?

    47
  • Decanting time

    2h
  • When to drink

    now to 2025

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The Story

Tignanello is produced exclusively from the vineyard of the same name, a parcel of some 140 acres (57 hectares) with limestone-rich soils and a southwestern exposure at 1150-1325 feet (350-400 meters) above sea level at the Tignanello estate. It was the first Sangiovese wine to be aged in small oak barrels, the first modern rd wine to use such non-traditional varieties as Cabernet in the blend, and among the first red wines from the Chianti Cl...

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Wine Information

The latter part of winter and the beginining of spring were very mild for the time of the year and also very dry. This produced early budding - some 10 days earlier than average. In April the temperature suddenly dropped, causing an arrest in the growth of the buds. The summer was very hot and sunny and this weather continued for the whole of September and for the duration of the harvest which meant that at the time of picking, the grapes were...

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Tasting note

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Written Notes

Fragrant. Dry herbs, sausage meat, maraschino cherry notes. This is complex and mature. A really interesting and lovely wine. Lives up to the reputation of the 1997 vintage. Supple, ever-so-fine tannins. Nicely balanced. Has excellent length. Still offering good acidity. A wine that still has a future. A cracking, mature, full of life, SuperTuscan.
  • 96p
D 2 h / G 2 h Moderately intense, brick red colour. Evolved nose with complex aromas of violets, tobacco, leather and slight gameiness. Medium-bodied, high in acidity, refined and polished tannins, lean fruit of cherries, savory long finish with cedary notes. At its peak 2015–2017...
  • 89p
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Information

Origin

Florence, Tuscany

Vintage Quality

Outstanding

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Inside Information

The Tignanello vineyard is among the last to be harvested, and only painstakingly selected grapes are used in this eponymous wine. The Cabernets were harvested from September 20 and the Sangiovese a week later. The grapes were vinified separately and new methods were used, which guarantee a very gentle processing. Maceration took place in 50 hectoliter open wooden fermentors with periodic cap submersion for better extraction of colour, complexity and tannins. During this time (15 days for the Sangiovese and 20 days for the Cabernets), the wine completed its alcoholic fermentation at a temperature never exceeding 30°C. The wine was then transferred into 225 liter French oak barrels (new and one-year- old Troncais and Alliers), where malolactic fermentation was terminated by the year's end. The wines were then racked, blended and returned to the barriques for about 14 months of aging, after which time they were bottled and aged for a further 12 months before release.
Alcohol : 13,5% Vol.

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