Tignanello Antinori is one of the most famous Italian wines that has made the history of Italian wine over the last 40 years. The first vintage produced was in 1970, and since 1971 this wine has been called Tignanello. This is the name of the land, which extends over 57 hectares, magnificently exposed to the southwest with calcareous and tuffaceous components. The grapes are hand-harvested at different times depending on the ripeness of the various varieties and parcels, then brought to the winery for sorting of the bunches before vinification. Fermentation takes place in thermoregulated truncated cone tanks to optimize the surface of the skins in contact with the must during the fermentation process. The duration and temperature of this process change every year and for all varieties depending on the degree of ripeness and the characteristics of the vintage. The wine is separated from the skins and aged in French and Hungarian oak barriques, both first and second use, for 12 months before blending and bottling. Pairings: Tignanello Antinori is a dense and full-bodied wine while maintaining a unique elegance. This wine pairs excellently with main courses of red meats and traditional game, both roasted and stewed, even spiced. It is also excellent with very flavorful aged cheeses.
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Tignanello Antinori is one of the most famous Italian wines that has made the history of Italian wine over the last 40 years. The first vintage produced was in 1970, and since 1971 this wine has been called Tignanello. This is the name of the land, which extends over 57 hectares, magnificently exposed to the southwest with calcareous and tuffaceous components. The grapes are hand-harvested at different times depending on the ripeness of the various varieties and parcels, then brought to the winery for sorting of the bunches before vinification. Fermentation takes place in thermoregulated truncated cone tanks to optimize the surface of the skins in contact with the must during the fermentation process. The duration and temperature of this process change every year and for all varieties depending on the degree of ripeness and the characteristics of the vintage. The wine is separated from the skins and aged in French and Hungarian oak barriques, both first and second use, for 12 months before blending and bottling. Pairings: Tignanello Antinori is a dense and full-bodied wine while maintaining a unique elegance. This wine pairs excellently with main courses of red meats and traditional game, both roasted and stewed, even spiced. It is also excellent with very flavorful aged cheeses.
