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Tignanello 2019 Magnum

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Description

Love at first taste. One evening in 1973 in Orvieto, on the occasion of the first AIS conference (Italian Association of Sommeliers), Piero Antinori had dinner with Luigi (Gino) Veronelli and invited him to blindly taste a new wine, which was outside of specifications, as it had been conceived following indications from Emile Peynaud, one of their wine consultants at the time.

For Veronelli and Tignanello it was love at first taste: Gino pushed Piero not to worry about the absence of a designation of origin and to produce it as it was, simply with the name of the estate to which it belonged. The rest is history, a career of firsts and milestones in Italian oenology. Tignanello is in fact the first red wine from the Chianti area to eliminate white grapes, the first Sangiovese to be aged in barrique and the first red to assemble native grapes together with international grapes, becoming a precursor of that successful category – the Supertuscans – that is today the envy of some of the most prestigious denominations. The historical importance of Tignanello is also reflected in its characteristics that have remained constant over the years, such as the blend of Sangiovese, Cabernet Sauvignon and Cabernet Franc, which has remained unchanged since 1982.

The label is also historic and has remained the same since 1974, when graphic designer Silvio Coppola designed it for the first vintage on the market, 1971, which bears the signature of Niccolò Antinori.

In the olfactory examination it is very intense and “jammy”, as Renzo Cotarella describes it, that is, with more mature fruit than usual, where we perceive morello cherry rather than the more usual red cherry. In the mouth we find its origins and its personality, with excellent immediate drinkability and tannin that is not aggressive but compact. Perfect with succulent dishes.

Weight: 4.5 kg

Type: Rosso

Country: Italia

Region: Toscana

Denomination: Toscana IGT

Grapes: Sangiovese 80%, Cabernet Sauvignon 15%, Cabernet Franc 5%

Aging: 14-16 months in new and second pass barriques

Alcohol content: 14%

Service temperature: 16/18 °C

Pairing: First courses of meat, Secondi di carne rossa

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