Descrizione
History
The history of Tignanello is closely connected to the Antinori family and the evolution of Tuscan winemaking during the twentieth century. The wine originates from the vineyard of the same name at Tenuta Tignanello, between the Greve and Pesa valleys in the heart of Chianti Classico. The first single-vineyard vintage was produced in 1970, when the wine was still marketed as Chianti Classico Riserva Vigneto Tignanello and included white grape varieties. In 1971, it adopted the name Tignanello and began an innovative journey that would help transform the international reputation of Tuscan wines. White grapes were completely removed from the blend in 1975, and the varietal composition has remained essentially unchanged since 1982. Tignanello was among the first major Chianti reds to incorporate Bordeaux grape varieties and to use small oak barrels for ageing Sangiovese. Today, it is produced only in vintages considered suitable for its quality standards, from a vineyard covering approximately 77 hectares, facing southwest at elevations of 350 to 400 metres, on limestone-based soils containing tuffaceous elements.
Grape variety
80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc.
Vinification
The 2023 harvest began around September 20 with Sangiovese and concluded during the first half of October with the Cabernet varieties. Grapes were carefully selected both in the vineyard and upon arrival at the winery to ensure the highest possible quality. Alcoholic fermentation took place in truncated conical tanks, with skin maceration carefully monitored through frequent tastings to optimise colour and aroma extraction while preserving elegant tannins. Following racking, malolactic fermentation was carried out in small oak barrels. The wine then matured for 13 months in predominantly French oak barrels, with a small proportion of Hungarian oak, most of them new. Individual lots were initially aged separately before being blended to complete their development in oak. Before release, Tignanello 2023 underwent a further 12 months of bottle ageing, achieving a refined balance of structure, freshness and complexity.
Alcohol content
14.5%.
Tasting notes
Deep, luminous ruby red. The nose reveals a broad and elegant bouquet of ripe cherry, pomegranate and orange, intertwined with delicate floral aromas of violet and hibiscus. With aeration, subtle notes of cocoa, graphite and white pepper emerge, complemented by hints of cranberry. The palate opens with precision and freshness, developing into a juicy, enveloping texture supported by sweet, fine and silky tannins. Sangiovese’s natural vibrancy integrates beautifully with the structure and depth contributed by the Cabernet varieties, creating a harmonious and persistent wine. The finish is long, savoury and refined, with lingering notes of blood orange and toasted hazelnut. A beautifully balanced vintage with excellent potential to develop additional complexity through bottle ageing.
Food pairings
Tignanello 2023 Magnum is an outstanding companion to traditional Tuscan and Italian cuisine, particularly red meats, game and substantial roasted dishes. It pairs beautifully with Florentine steak, beef fillet, red wine-braised beef, roast pigeon and herb-crusted rack of lamb. It is also excellent with pappardelle served with wild boar ragù, porcini mushrooms, black truffle and richly flavoured aged cheeses such as mature Pecorino Toscano and Parmigiano Reggiano. Its complexity and persistence also make it an excellent choice for formal dinners and special celebrations. Best served at approximately 16-18 °C in generous wine glasses, with decanting considered according to the bottle’s stage of development.
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