Tignanello

Vintage

Classification

Toscana IGT

Blend

80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc

Climate

The end of Winter and the beginning of Spring were mild and very dry, which favoured early budding of the vines and accelerated the vegetative cycle - until the stabilising effect of some rainfall in May.
Flowering took place in the same average period as other vintages.
June was very hot and this accelerated the growth of the grapes and of the vegetative cycle by about 10-12 days.
The Summer months were very hot and sunny with temperatures well above average - particularly in July with long periods without any rainfall. This meant that the growth rate of the vines slowed down slightly and, on average, the grapes ripened about a week earlier than in average vintages.
In all the estates a careful thinning of the red variety grapes was carried out during the month of August, in order to ensure that the remaining grapes would ripen in the best conditions.

Vinification

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 23 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.

Historical data

The original Super-Tuscan, Tignanello is produced exclusively from the Tignanello vineyard, a 47 hectares (116 acres) southwest-facing, calcareous rocky-marl and limestone soil plot with tufaceous elements, planted between 1,150 and 1,312 feet above sea level at Antinori's Tignanello Estate. It was the first Sangiovese to be aged in small oak barrels, the first red wine in modern times to use a non-traditional grape variety, Cabernet, in the blend, and among the first red wines made in Chianti with no white grapes. In all three instances, it set the example for a new breed of exceptional top-of-the-line Italian wine.
Tignanello, originally a Chianti Classico Riserva labeled Vigneto Tignanello, was first vinified as a single vineyard wine in the 1970 vintage, when it contained 20% Canaiolo and 5% Trebbiano and Malvasia, and was aged in small oak cooperage. With the 1971 vintage the wine became a Vino da Tavola della Toscana and was named Tignanello after the vineyard from which it originates. Beginning with this vintage, Tignanello stopped adhering to the rules laid down by Chianti Classico Disciplinare, and with the 1975 vintage, white grapes were totally eliminated. Since the 1982 vintage, the blend has been 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc. Tignanello was not produced in the 1972, 1973, 1974, 1976, 1984 and 1992 vintages.

Tasting notes

Intensely fruity and complex on the nose, full-bodied, rich and complex in the mouth with exceptional structure and a lengthy finish.

Awards

"Cinque Grappoli"

ASSOCIAZIONE ITALIANA SOMMELIER Oct. 2001 "Duemilavini 2002" Guide

2001 Italy

91/100 score

THE WINE ADVOCATE Oct. 2001 Robert Parker

2001 U.S.A.

89/100 score

THE WINE SPECTATOR Nov. 2001

2001 U.S.A.