Tignanello 2015 Tuscany IGT

Tignanello 2023 Toscana IGT Antinori MAGNUM

TIGNANELLO
Classification
Toscana IGT – Indicazione Geografica Tipica
Vintage
2023
Grape Varieties
Sangiovese, Cabernet Sauvignon, Cabernet Franc
Climate
The 2023 season began in Chianti Classico with an average cold and dry winter, particularly in late March, favoring a bud break of the vines aligned with the historical average. From the end of April until the second decade of June, the weather was generally cool and rainy, while the summer, typically warm, dry, and without significant heat spikes, favored an excellent vegetative and productive balance of the plants. Moderate rains in August and the regular seasonal trend in September and October allowed the grapes to start and complete the ripening process optimally. The harvest for Tignanello began around September 20 for the Sangiovese and ended in the first decade of October with the Cabernets.
Winemaking and Aging
The climatic conditions of the harvest required, as usual, a lot of attention both in the vineyard during the harvesting operations and in the winery upon the arrival of the grapes, where sorting and the first processes were essential to achieve an optimal final result.
During the fermentation process in truncated cone tanks, the musts were macerated with great care to maintain the aromas, extract color, and manage the sweetness and elegance of the tannins. The racking occurred only after careful daily tastings. Once the skins were separated from the wine, malolactic fermentation began in barriques to enhance the finesse and complexity of the aromas. The aging process took place in French oak barrels and a very small part in Hungarian oak, mostly new, for a total period of 13 months; after an initial aging in separate lots, these were blended to complete the evolution in wood. The wine, produced mainly with Sangiovese grapes and a small portion of Cabernet Sauvignon and Cabernet Franc, aged for an additional 12 months in bottle before being presented on the market.

Alcohol Content
14.5% Vol.
Historical Data
Tignanello was first produced in 1971 from seventy-three thousand six hundred eighty-two vines from an ancient Chianti vineyard located at Tenuta Tignanello. The hilly soil, of calcareous origin with tuff elements and the presence of “Galestro” and “Alberese” rocks, is south-west facing and is situated at an altitude between 350 and 400 meters above sea level. It was the first Sangiovese to be aged in barrique, the first modern red wine blended with non-traditional varieties such as Cabernet, and among the first red wines in Chianti not to use white grapes. Tignanello, originally “Chianti Classico Riserva vigneto Tignanello,” was vinified for the first time from a single vineyard with 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 “Vino da Tavola di Toscana,” was named Tignanello, and with the 1975 vintage, white grapes were completely eliminated. Since 1982, the composition has remained substantially unchanged.
Tignanello was not produced in 1972, 1973, 1974, 1976, 1984, 1992, and 2002 due to particularly unfavorable seasonal conditions.
Tasting Notes
Of intense ruby red color, Tignanello 2023 impresses on the nose with notes of ripe cherry, pomegranate, and orange that alternate with delicate hints of hibiscus and violet. The broad bouquet continues with sweet spicy tones of cocoa and graphite, closing with delicate hints of white pepper and red blueberries. On the palate, the vertical entry develops into a juicy, enveloping mid-palate characterized by sweet and silky tannins. The finish is savory and long, marked by notes of blood orange and toasted hazelnut.