The Tenuta Tignanello estate is in the heart of Chianti Classico, in the gently rolling hillsides between the Greve and Pesa river valleys. It extends over an area of 319 hectares (788 acres), of which 130 (321 acres) are dedicated to vines.
Two of the estate’s prized vineyards are on the same hillside, Tignanello and Solaia, on soils that originated from marine marlstone from the Pliocene period rich in limestone and schist. The vines enjoy hot temperatures during the day and cooler evenings throughout the growing season.
The estate’s two signature wines, Solaia and Tignanello, are produced from these vineyards and have been defined by the international press as “among the most influential wines in the history of Italian viticulture”. According to Marchesi Antinori,
Solaia and Tignanello are an ongoing challenge and a never-ending passion.
The Tignanello estate has vineyards of indigenous Sangiovese grapes as well as some other untraditional varieties such as Cabernet Franc.
VINIFICATION:
Heightened focus was given both in the vineyards during harvesting operations and in the cellar. Grapes were destemmed, meticulously selected on sorting tables, delicately crushed then transferred by gravity flow into vats. It was imperative that only the finest berries reached the 60 Hl truncated cone shaped fermentation tanks. During fermentation and maceration on the skins, it was essential to maintain the right balance between fruit and quality of the tannins enhancing their sweetness and aromas, especially important taking into consideration the peculiar nature of this vintage. Once the wine and skins were separated, malolactic fermentation occurred in small oak barrels to enhance the complexity and pleasantness of the wine. Aging took place in new French oak barrels for approximately 18 months. The different lots were first barrel aged separately, then blended and continued to gracefully evolve in the barrel completing the aging process.
