Toscana IGT


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


The season started off with a particularly mild winter with very little rain. This caused the plants to sprout much earlier than average, and accelerated all of the other phases of vegetation as well. Subsequently, the first months of summer were rather hot, whereas in August the weather cooled down, allowing for normal vegetative plant development, even if harvesting had to be scheduled a bit earlier as compared to preceding vintages. During September and October the days were hot and sunny and the nights were cool, creating temperature fluctuations which helped to guarantee a higher quality of grapes, especially with regards to sangiovese. Right from the very beginning of the vinification process it was clear that the quality of the grape bunches, and therefore of the musts, were of a very high grade. Besides the intense aromas and colors, the sangiovese and cabernet varietals differentiated themselves by their strong varietal stamping. The optimal climatic conditions permitted the harvest, which took place between mid-September and the first week of October, to be carried out in a very precise manner, with a careful selection of grape bunches.


The grapes, especially the sangiovese varietal, benefitted greatly from a year which was particularly advantageous from the point of view of the ripening process. The excellent meteorological conditions permitted the grapes to be harvested in a particularly healthy and ripe state, thus allowing the grape bunches originating from the Tignanello vineyard to be selected according to their exposure to the sun and the plants' vigor. All of this resulted in a harvesting of clusters which were at the peak of their potential, thus arriving in the wine cellar in perfect condition. As usual, the procedures of fermentation and extraction were attended to with particular care, carrying out the subsequent operations of dèlestage and pumping over in such a way as to keep in tact the varietal aromas and the intensity of the color of the grapes. The fermentation of all the varietals was conducted at an average temperature of 27°C, without ever exceeding 31°C in order to preserve as much as possible the aromas and the typicity of the fruit.
Right from the beginning the musts showed great complexity. Especially in the case of sangiovese, the outstanding characteristic varietal aromas and elegance along with beautiful color, all made it possible to foresee a truly great vintage. After the first racking, which took place when alcoholic fermentation had finished, the wines were put into barriques (oak barrels) where malolactic fermentation took place by the end of the first year. The wines were then blended, and subsequently left to age for about 12 months in barriques, where they were periodically racked and tasted, barrel by barrel, until the moment of bottling. After an additional year of bottle-aging, the wine was introduced on the market. Alcohol content: 14% by vol.

Historical data

Tignanello is made exclusively from the vineyard of the same name which is situated on limestone and tufaceous soil on the Tignanello estate covering 47 south-west-facing hectares at altitudes between 350 and 400 metres a.s.l.. This was the first Sangiovese to be aged in barriques, the first modern red wine blended with non-traditional varieties like Cabernet, and on e of the first red wines in Chianti not to use white grapes. Tignanello, originally "Chianti Classico Riserva vigneto Tignanello" was first made from a single vineyard in the 1970 vintage, when it contained 20% Canaiolo and 5% Trebbiano and Malvasia and was aged in small oak barrels. With the 1971 vintage it became a Tuscan table wine and was named Tignanello. In 1975 the percentage of white grapes was definitively removed. Since 1982 the composition has remained the same. Tignanello is only made in the best vintage years, and therefore was not made in 1972, 1973,1974, 1976, 1984, 1992 and 2002.

Tasting notes

Tignanello 2007 is a wine which presents itself with a great impact. To the nose this wine opens with a pleasant concentration of aromas ranging from ripe red fruit to spiciness; with hints of vanilla and toasty notes which compose a bouquet with great persistence and elegance. It is a wine of unquestionable personality, with typical characteristics which deeply bond the wine with the land where it was born, exalting and rewarding this maximum expression of the wonderfully ripened sangiovese, so particularly optimal in this harvest.


Award "Cinque Grappoli"


2011 Italy

Award "Due Bicchieri"

GAMBERO ROSSO "Vini d'Italia 2011" guide

2011 Italy

Award "Super Tre Stelle"


2011 Italy

Score: 95/100



Score: 92/100