Vinification
Climate
The autumn and winter seasons of 2010-2011 were characterized by very cold and rainy weather; the last days of 2010, marked by abundant snowfall, were then followed by an intensely cold period. The first months of the year, instead, were rather dry, and early spring quite mild in its temperatures, relieving worries of a return of cold weather; early April could even be termed warm, leading to an early bud burst, ten days ahead of normal seasonal averages. The growing season, with little rainfall and mild temperatures, was very favorable up until July, almost cool in its weather, and the various phases of the growth and development of the vines by then had fallen into place. After August 10th, however, temperatures climbed significantly, leading to a climate which was almost desert-like, with severe drought and high heat. These climatic conditions did not change until mid-September and even beyond, and the vines suffered from this prolonged wave of torrid temperatures, which slowed the ripening of the grape; the successive change in the climate after September 20th, however, was of great benefit, and the important temperature swings from daytime warmth to evening and nighttime coolness allowed the crop to evolve optimally towards complete ripeness. The harvest of the Sangiovese, the principal and dominant variety in the Tignanello vineyard, began on September 27th and terminated during the first ten days of October. The Cabernet Franc had an excellent development and the grapes ripened quite regularly; thanks to the excellent climatic conditions, the grapes were picked between September 20th and 26th. The harvest of the Cabernet Sauvignon, finally, took place essentially during the first ten days of October, beginning with the earliest-ripening vineyard parcels and finishing in the highest zones, where ripening was more regular and uniform. Total annual rainfall: 21 inches (52 centimeters) Average daily temperatures April 1st-October 31st: 67.5° Fahrenheit (19.75 ° centigrade) Total rainfall April 1st-Ocotber 31st: 10 inches (25.3 centimeters)
Vinification
The hot and dry growing season required a careful and attentive selection during all the salient moments of harvesting operations; during the picking it was essential to select the grape bunches well, with particular attention to exposure to the sun and the integrity of the berries. The picking, carried out entirely by hand, took the different grape varieties into consideration, but also the exposure and the altitude of the various parcels of the Tignanello vineyard; the plots were harvested one by one to enable the grapes to be fermented on the basis of the special characteristics, the particular expressions, of the their terroir. Once in the cellars, the grapes were destemmed and then went to the manual sorting tables; in this phase the attention to detail was at maximum levels, the objective was that of excluding that small percentage of shriveled or overripe berries in order to bring only grapes of perfect integrity to the fermenting tanks. During the fermentation and the period of skin contact in the conical fermenting tanks, the must was gradually transformed into wine, and extreme care was given to the aromas, to the extraction of color, and to a handling of tannins aimed at sweetness and elegance; all of this required great sensitivity, a profound knowledge of the grapes, and a constant attention to the wine, which was run off its skins only after regular daily tastings. After its separation from the skins, the wine was put through complete malolactic fermentation – in barrel – to add additional finesse and drinking pleasure. A 12-14 month aging in French and Hungarian oak barrels, some new, some already used once, then began; during this period, the various lots, fermented and aged separately by variety and by vineyard variability, matured in the oak and were then blended a few months before bottling.
Historical Data
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 feets (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 red wine to use such non-traditional varieties as Cabernet in the blend, and among the first red wines from the Chianti Classico area to be produced without white grapes. The wine, originally called "Chianti Classico Riserva Vigneto Tignanello" (a Chianti Classico Riserva from the Tignanello vineyard), was produced for the first time from a single vineyard parcel in 1970, when the blend contained 20% of Canaiolo and 5% of Trebbiano and Malvasia, both white grapes, and the wine aged in small oak barrels. In 1971 it became a Tuscan red table wine rather than a Chianti Classico, and was called Tignanello. In the 1975 vintage the percentage of white grapes was definitively eliminated from the blend. Ever since 1982, the blend has been the one currently used. Tignanello is bottled only in favorable vintages, and was not produced in 1972, 1973,1974, 1976, 1984, 1992, and 2002.
Tasting Notes
The 2011 Tignanello is an intense ruby red in color with purple highlights. The wine is ripe on the nose with notes of dark fruit and with much underlying freshness on the aromatic finish; plum fruit dominates the aromatic gamut along with cherries, and the aromas evolve with vigor and balance towards sensations of mint and liquorice. On the palate, though still young, the wine is ready and inviting, rich and harmonious; excellent the balance of the flavors thanks to the tonic acidity and the solidity and suppleness of the tannins. The finish and aftertaste are rich and savory and are characterized by a sweet persistence and length.
Climate
The autumn and winter seasons of 2010-2011 were characterized by very cold and rainy weather; the last days of 2010, marked by abundant snowfall, were then followed by an intensely cold period. The first months of the year, instead, were rather dry, and early spring quite mild in its temperatures, relieving worries of a return of cold weather; early April could even be termed warm, leading to an early bud burst, ten days ahead of normal seasonal averages. The growing season, with little rainfall and mild temperatures, was very favorable up until July, almost cool in its weather, and the various phases of the growth and development of the vines by then had fallen into place. After August 10th, however, temperatures climbed significantly, leading to a climate which was almost desert-like, with severe drought and high heat. These climatic conditions did not change until mid-September and even beyond, and the vines suffered from this prolonged wave of torrid temperatures, which slowed the ripening of the grape; the successive change in the climate after September 20th, however, was of great benefit, and the important temperature swings from daytime warmth to evening and nighttime coolness allowed the crop to evolve optimally towards complete ripeness. The harvest of the Sangiovese, the principal and dominant variety in the Tignanello vineyard, began on September 27th and terminated during the first ten days of October. The Cabernet Franc had an excellent development and the grapes ripened quite regularly; thanks to the excellent climatic conditions, the grapes were picked between September 20th and 26th. The harvest of the Cabernet Sauvignon, finally, took place essentially during the first ten days of October, beginning with the earliest-ripening vineyard parcels and finishing in the highest zones, where ripening was more regular and uniform. Total annual rainfall: 21 inches (52 centimeters) Average daily temperatures April 1st-October 31st: 67.5° Fahrenheit (19.75 ° centigrade) Total rainfall April 1st-Ocotber 31st: 10 inches (25.3 centimeters)
The History
Back in 1928, Niccolò Antinori decided to christen this wine Villa Antinori, in honor of the family’s eponymous villa; it was a reflection of his own personal interpretation of Chianti Classico’s and Tuscany’s unique identity.
The Style
Villa Antinori was first crafted in 1928 by Marchese Niccolò Antinori, Piero Antinori’s father, as the Antinori family’s signature wine; an exceptional wine that can represent the family’s history, identity and continuity like no other. “Villa Antinori is a full-blooded Tuscan red […] which grapes are grown, mature and are harvested from our Tuscan estates and then fermented and aged in the Antinori family estates.” Piero Antinori.
The design
The label’s design represents our concept of home, our territory and Tuscany. “The French have châteaux, but we have Villas!” Niccolò Antinori cheerfully explained his choice for the illustration on the front label, an innovative design that broke with more traditional packaging conventions of that time.
In Honor of the Monaldeschi della Cervara Family
The wine’s name honors the Monaldeschi della Cervara family who was the historic owner of Castello della Sala in the XVI century.
An old railway station
The Vignaferrovia vineyard takes its name from a characteristic old nineteenth century railway station still located a short distance from the vines.
Grown in an area with Great Potential
Poggio alle Nane comes from a winegrowing area well known for its production of high quality wines, an area in which both Cabernet and Carménère best express their characteristics.
A red amidst whites
At Castello della Sala, an area historically important for white wines, Pinot Nero offers an authentic and typical expression of its variety with a strong territorial character.
An ancient grape variety
Aleatico, an old and traditional Tuscan grape variety grown since Etruscan times, is able to give a modern expression of itself in this unique territory.
Villa del Cigliano
Villa del Cigliano, located in the gently rolling hillsides of San Casciano Val di Pesa, in the province of Florence, has always been a symbol of strong family relationships; the villa has watched over the lives of generations of Antinori family members since 1546, the year Alessandro di Niccolò Antinori became the owner of the property.
The Design
The label was designed by Silvio Coppola in 1974 for the release of Tignanello 1971. The idea to commission this artist was discussed at an event at Castello della Sala in 1973. Silvio Coppola was an important Italian graphic and interior designer who was famous for his minimalist lighting fixtures and austere furniture but also for book cover designs for Italian publishing company Feltrinelli. Silvio Coppola was the perfect match for the job.
The Bolgheri Amphitheater
The Guado al Tasso estate’s most characteristic geographic feature is the Bolgheri Amphitheater, a beautiful plain encircled by rolling hillsides that faces the Tyrrhenian Sea. The shape of the territory creates a unique microclimate with beneficial temperature fluctuations. The estate’s vineyards are located at the foot of the amphitheater, an optimal position as cold nocturnal breezes cool down the vines. These particular climatic conditions give the grapes pronounced aromas and guarantee a perfect ripening of the berries.
The Barrique
Cervaro della Sala was one of the first Italian white wines to have malolactic fermentation and aging take place in barriques.
The Name
Poggio alle Nane’s name comes from the area where its vines grow. Duck breeding farms once existed and the name “Nane” is local dialect for duck. The vineyards extend from the hillside to the lake that are still part of the property.
Rocky soils
The Vignaferrovia vineyard grows on rocky, gravelly soils, a condition that naturally limits the grapevine’s growth rate and enhances the quality of the berries.
Winding vineyards
The 4 hectares (10 acres) of Pinot Nero grow along the hillsides shaping the landscape into a series of sinuous terraced vineyards.
A single letter symbol
“A” represents in one single letter the combination of the estate’s initials, Fattoria Aldobrandesca, and the grape’s variety, Aleatico.
The Signature
Marchese Piero Antinori, the current Honorary President, decided to have his father, Niccolò Antinori, sign the label as a sign of recognition for his father’s confidence in him.
Te Duce Proficio
Guado al Tasso added the Antinori family’s historic family crest on the capsules.
The Concept
The idea behind Cervaro della Sala was to craft a white wine able to age over time.
Sea breezes
Southwestern vineyard exposure allows sea breezes to mitigate hot summer temperatures and limit heat spikes.
Understanding nature
The particularly hot climate of Castello della Sala has forced agronomists to invent new ways to protect the grapes from the hot summer sun. The vines’ shoots are allowed to grow in length and are then folded over the plant so its leaves can shade the Pinot Nero grape clusters.
A Pursuit for Balance
“A” was crafted following the family’s pursuit for exceptional balance between Aleatico’s pronounced character and the unique qualities of the estate’s volcanic soils.
Te Duce Proficio
The historic family crest of the Antinori family
A Tribute to the Della Gherardesca Family
Guado al Tasso designed a label with the Della Gherardesca family crest and the initials DG as a tribute to the former estate owners.
The Enologist
In 1985, Renzo Cotarella, who was chief enologist at Castello della Sala at that time, made the first vintage of Cervaro della Sala.
A personal interpretation
The Antinori family wanted to give their own deeply personal interpretation of the historic wine, Brunello di Montalcino.
The Sun
Tignanello’s stylized “Sun” by Silvio Coppola
Antinori Estates
Estates in Italy
