Tignanello 2023 Toscana IGT Antinori Double Magnum Jeroboam

Tignanello 2023 Toscana IGT Antinori DOPPIO MAGNUM Jeroboam

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 a moderately
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, promoted 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,
great attention both in the vineyard during the harvesting operations and in
the cellar upon the arrival of the grapes, where sorting and the first processing were
essential to achieve an optimal final result.
During the fermentation process in truncated-conical tanks, the musts were
carefully macerated to maintain the aromas,
extract the color, and manage the sweetness and elegance of the
tannins. Racking occurred only after careful and daily
tasting. Once the skins were separated from the wine, malolactic fermentation was initiated in barriques, to enhance the finesse and
complexity 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
months; after an initial aging in separate lots, these were blended to complete
the evolution in wood. The wine, produced mainly from Sangiovese grapes and a small portion of
Cabernet Sauvignon and Cabernet Franc, aged for an additional 12 months in bottle before being
released 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 limestone origin with
tuff elements and the presence of “Galestro” and “Alberese” rocks, is exposed to the southwest and is located at
an altitude between 350 and 400 meters above sea level. It was the first Sangiovese to be aged in barriques, 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% of
Canaiolo 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
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 a seasonal
trend that was not particularly favorable.
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. Savory and long the finish, marked by notes of blood orange and toasted hazelnut.