{"product_id":"tignanello-2023-toscana-igt-antinori-doppio-magnum-jeroboam","title":"Tignanello 2023 Toscana IGT Antinori Double Magnum Jeroboam","description":"\u003csection\u003e\n\u003ch2\u003eTignanello 2023 Toscana IGT Antinori DOPPIO MAGNUM Jeroboam\u003c\/h2\u003e\n\u003cp\u003eTIGNANELLO\u003cbr\u003eClassification\u003cbr\u003eToscana IGT – Indicazione Geografica Tipica\u003cbr\u003eVintage\u003cbr\u003e2023\u003cbr\u003eGrape Varieties\u003cbr\u003eSangiovese, Cabernet Sauvignon, Cabernet Franc\u003cbr\u003eClimate\u003cbr\u003eThe 2023 season began in Chianti Classico with a moderately\u003cbr\u003ecold and dry winter, particularly in late March, favoring a\u003cbr\u003ebud break of the vines aligned with the historical average. From the end of\u003cbr\u003eApril until the second decade of June, the weather was generally cool\u003cbr\u003eand rainy, while the summer, typically warm, dry, and without\u003cbr\u003esignificant heat spikes, promoted an excellent vegetative and productive balance of the plants. Moderate rains in August and the regular\u003cbr\u003eseasonal trend in September and October allowed the grapes to\u003cbr\u003estart and complete the ripening process optimally. The harvest\u003cbr\u003efor Tignanello began around September 20 for the Sangiovese and\u003cbr\u003eended in the first decade of October with the Cabernets.\u003cbr\u003eWinemaking and Aging\u003cbr\u003eThe climatic conditions of the harvest required, as usual,\u003cbr\u003egreat attention both in the vineyard during the harvesting operations and in\u003cbr\u003ethe cellar upon the arrival of the grapes, where sorting and the first processing were\u003cbr\u003eessential to achieve an optimal final result.\u003cbr\u003eDuring the fermentation process in truncated-conical tanks, the musts were\u003cbr\u003ecarefully macerated to maintain the aromas,\u003cbr\u003eextract the color, and manage the sweetness and elegance of the\u003cbr\u003etannins. Racking occurred only after careful and daily\u003cbr\u003etasting. Once the skins were separated from the wine, malolactic fermentation was initiated in barriques, to enhance the finesse and\u003cbr\u003ecomplexity of the aromas. The aging process took place in French oak barrels and in a very small part Hungarian, mostly new, for a total period of 13\u003cbr\u003emonths; after an initial aging in separate lots, these were blended to complete\u003cbr\u003ethe evolution in wood. The wine, produced mainly from Sangiovese grapes and a small portion of\u003cbr\u003eCabernet Sauvignon and Cabernet Franc, aged for an additional 12 months in bottle before being\u003cbr\u003ereleased on the market.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAlcohol Content\u003cbr\u003e14.5% Vol.\u003cbr\u003eHistorical Data\u003cbr\u003eTignanello was first produced in 1971 from seventy-three thousand six hundred eighty-two vines from\u003cbr\u003ean ancient Chianti vineyard located at Tenuta Tignanello. The hilly soil, of limestone origin with\u003cbr\u003etuff elements and the presence of “Galestro” and “Alberese” rocks, is exposed to the southwest and is located at\u003cbr\u003ean altitude between 350 and 400 meters above sea level. It was the first Sangiovese to be aged in barriques, the first\u003cbr\u003emodern red wine blended with non-traditional varieties, such as Cabernet, and among the first red wines in\u003cbr\u003eChianti not to use white grapes. Tignanello, originally “Chianti Classico Riserva vigneto Tignanello,” was\u003cbr\u003evinified for the first time from a single vineyard with the 1970 vintage, when it contained 20% of\u003cbr\u003eCanaiolo and 5% of 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, the white grapes\u003cbr\u003ewere completely eliminated. Since 1982, the composition has remained substantially unchanged.\u003cbr\u003eTignanello was not produced in 1972, 1973, 1974, 1976, 1984, 1992, and 2002 due to a seasonal\u003cbr\u003etrend that was not particularly favorable.\u003cbr\u003eTasting Notes\u003cbr\u003eOf intense ruby red color, Tignanello 2023 impresses on the nose with notes of ripe cherry, pomegranate\u003cbr\u003eand 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,\u003cbr\u003ethe vertical entry develops into a juicy, enveloping mid-palate characterized by sweet and\u003cbr\u003esilky tannins. Savory and long the finish, marked by notes of blood orange and toasted hazelnut.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cp\u003eTignanello 2023 Toscana IGT Antinori: the masterpiece of Antinori that revolutionized Tuscan wine. This Sangiovese aged in barriques combines tradition and innovation, with Cabernet Sauvignon and Cabernet Franc in perfect balance. Intense ruby red color, aromas of ripe cherry, pomegranate, and violet, with spicy notes of cocoa and graphite. On the palate: sweet and silky tannins, juicy and enveloping mid-palate, savory and long finish with blood orange and toasted hazelnut. 14.5% Vol. Aged 13 months in French oak and 12 months in bottle. An iconic wine from the limestone terroir of Tenuta Tignanello, at 350-400 meters above sea level, exposed to the southwest. Perfect for those seeking elegance, complexity, and history in a great Tuscan red.\u003c\/p\u003e","brand":"Antinori","offers":[{"title":"Default Title","offer_id":56723306447234,"sku":"1063","price":915.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/8033\/1394\/files\/tignanello-2023-magnum-toscana-igt-antinori.jpg?v=1782054430","url":"https:\/\/italianwineselection.com\/en\/products\/tignanello-2023-tuscany-igt-antinori-double-magnum-jeroboam","provider":"Italian Wine Selection","version":"1.0","type":"link"}