Toscana IGT


85% Sangiovese, 10% Cabernet Sauvignon and 5% Cabernet Franc


The beginning of spring saw a good amount of rain and slightly higher temperatures than the seasonal average, which favoured a slight anticipation of the budding phase. In the following period, average temperatures and rainfall led to excellent flowering and vegetative cycle. Rains at the beginning of summer maintained a good plant growth equilibrium which lasted throughout the month of August. Notwithstanding the high day temperatures, nights were cool and assured the full ripening of all grape varieties. As a result, the ripening of the grapes proceeded optimally, guaranteeing the presumption of an excellent harvest.


The Sangiovese grapes were harvested on September 27 while the Cabernets on October 3. During the maceration the grapes were vinified separately. The Sangiovese grapes were very rich in tannins and the maceration was carried out with very gentle techniques in order to avoid astringency and at the same time to protract the duration of the contact between skins and must to increase the structure.
The Cabernet grapes, well balanced in terms of tannin and color, allowed the use of techniques of maceration more resolute, even still gentle, to assure the same results in balance and structure.
The alcoholic fermentation, for the two varieties, was carried out at a temperature never exceeding 30°C in the traditional wooden fermentors. The malolactic fermentation was terminated by the year's end in new oak barrels, still maintaining the two varieties separated. The wines were blended at the beginning of 2002 and returned immediately to one year old barriques.
During the aging in barriques, lasted about 14 months, the wine was racked depending on need. After this time it was bottled and aged for a further 12 months at controlled temperature. 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,with hints of wood full-bodied, rich and complex in the mouth with exceptional structure a and a lengthy finish.


"Cinque Grappoli"

ASSOCIAZIONE ITALIANA SOMMELIER Oct. 2004 "Duemilavini 2005" Guide

2004 Italy

Silver award



"Vino dell'Eccellenza"

ESPRESSO October 2004 I Vini d'Italia 2005

2004 Italy

"Best Italian Wines 2005"

LUCA MARONI - Nov.2004 "Best Italian Wines 2005" guide

2004 Italy

Score: 94/100

THE WINE NEWS April/May 2004

2004 U.S.A.

Score 93/100


2006 U.S.A.

Score: 93/100


2006 U.S.A.

Score 91


2004 U.S.A.