Antinori - Tenuta Tignanello

Antinori - Tenuta Tignanello

The viticultural history of the Antinori family dates back to 1385 and bears the name of Giovanni di Piero Antinori; today, after 26 generations, it is still a Piero Antinori who holds the role of honorary president of a company that now sees the involvement of his daughter Albiera as well, with the support of her sisters Allegra and Alessia. CEO since 2005 is the historic winemaker of the company who needs no introduction: Renzo Cotarella. There are countless successes and innovations promoted by the Antinori family during these 600 years, in full respect of the traditions and the territory. Few cases to name: Tignanello, the first Sangiovese to be aged in barrique and blended with international vines becoming the first “Supertuscan” (1971); Cervaro della Sala, one of the first whites to complete malolactic fermentation and age in barrique (1985). Both these wines still represent a bnchmark in their respective categories. It is also worth mentioning the well-known contribution of the Antinori family to those wines which no longer belong to the Antinori group which are a symbol of Italian enology in the world In fact, a central role in supporting Mario Incisa della Rocchetta to convert what was the family wine into the super noble Sassicaia was played by Piero Antinori; not to mention the Ornellaia and Masseto, projects promoted by Piero’s brother, Lodovico, and whose respective estates passed into the hands of the Mondavi family and later into those of Frescobaldi. We will certainly hear more about Lodovico with respect to his recent project at Biserno estate (Tenuta di Biserno).

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  • Solaia is the result of selected grapes, used only in exceptional years, and grown in a 20-hectare vineyard in Tenuta Tignanello (the one with the best exposure). It is appropriate to call it the crème de la crème, whose blend – composed, to date, of Cabernet Sauvignon, Cabernet Franc and Sangiovese – evokes that of the Tignanello, but in inverted proportions, and is the result of numerous reinterpretations over the years.

    The manual selection of grapes, which is extremely scrupulous, leads to the transfer of the best grapes into 60-hectolitre tanks: here, fermentation and maceration enable the “weaning” of fine and elegant tannin. The malolactic fermentation, on the other hand, takes place in barriques, as does the subsequent maturation, where the three types of grapes, initially separated and then reassembled, evolve for a total period of about 18 months, all in first-passage barrels.

    The result is a Supertuscan of rare complexity and balance that is the envy of the world.

    Intensity and aromatic complexity conquer the nose, with hints that begin with berries to move on to tertiary hints of wood, such as cocoa and cotton candy, passing through aromatic herbs and white peppery spices. It is a true challenge to grasp all the facets of this bouquet, which converges on the palate with perfect balance: here soft and elegant tannins welcome us and accompany us in organoleptic complexity that is not at all obvious, and is as intriguing as it is persistent. The invitation, of course, is to re-examine it a decade later, and then two decades later…

    AVAILABILITY: In stock

  • Sold Out

    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.

    AVAILABILITY: Out of stock

  • Sold Out

    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.

    AVAILABILITY: Out of stock

  • Sold Out

    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.

    AVAILABILITY: Out of stock

  • Solaia is the result of selected grapes, used only in exceptional years, and grown in a 20-hectare vineyard in Tenuta Tignanello (the one with the best exposure). It is appropriate to call it the crème de la crème, whose blend – composed, to date, of Cabernet Sauvignon, Cabernet Franc and Sangiovese – evokes that of the Tignanello, but in inverted proportions, and is the result of numerous reinterpretations over the years.

    The manual selection of grapes, which is extremely scrupulous, leads to the transfer of the best grapes into 60-hectolitre tanks: here, fermentation and maceration enable the “weaning” of fine and elegant tannin. The malolactic fermentation, on the other hand, takes place in barriques, as does the subsequent maturation, where the three types of grapes, initially separated and then reassembled, evolve for a total period of about 18 months, all in first-passage barrels.

    The result is a Supertuscan of rare complexity and balance that is the envy of the world.

    Intensity and aromatic complexity conquer the nose, with hints that begin with berries to move on to tertiary hints of wood, such as cocoa and cotton candy, passing through aromatic herbs and white peppery spices. It is a true challenge to grasp all the facets of this bouquet, which converges on the palate with perfect balance: here soft and elegant tannins welcome us and accompany us in organoleptic complexity that is not at all obvious, and is as intriguing as it is persistent. The invitation, of course, is to re-examine it a decade later, and then two decades later…

    AVAILABILITY: In stock

  • Solaia is the result of selected grapes, used only in exceptional years, and grown in a 20-hectare vineyard in Tenuta Tignanello (the one with the best exposure). It is appropriate to call it the crème de la crème, whose blend – composed, to date, of Cabernet Sauvignon, Cabernet Franc and Sangiovese – evokes that of the Tignanello, but in inverted proportions, and is the result of numerous reinterpretations over the years.

    The manual selection of grapes, which is extremely scrupulous, leads to the transfer of the best grapes into 60-hectolitre tanks: here, fermentation and maceration enable the “weaning” of fine and elegant tannin. The malolactic fermentation, on the other hand, takes place in barriques, as does the subsequent maturation, where the three types of grapes, initially separated and then reassembled, evolve for a total period of about 18 months, all in first-passage barrels.

    The result is a Supertuscan of rare complexity and balance that is the envy of the world.

    Intensity and aromatic complexity conquer the nose, with hints that begin with berries to move on to tertiary hints of wood, such as cocoa and cotton candy, passing through aromatic herbs and white peppery spices. It is a true challenge to grasp all the facets of this bouquet, which converges on the palate with perfect balance: here soft and elegant tannins welcome us and accompany us in organoleptic complexity that is not at all obvious, and is as intriguing as it is persistent. The invitation, of course, is to re-examine it a decade later, and then two decades later…

    AVAILABILITY: In stock

  • Sold Out

    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.

    2017, which tended to be hot and dry, produced about 30% less than 2016; the significant changes in temperature and humidity between day and night, however, allowed a balanced ripening of the grapes. The result is a less acidic wine that tends more towards compactness than verticality.

    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.

    AVAILABILITY: Out of stock

  • Sold Out

    Solaia is the result of selected grapes, used only in exceptional years, and grown in a 20-hectare vineyard in Tenuta Tignanello (the one with the best exposure). It is appropriate to call it the crème de la crème, whose blend – composed, to date, of Cabernet Sauvignon, Cabernet Franc and Sangiovese – evokes that of the Tignanello, but in inverted proportions, and is the result of numerous reinterpretations over the years.

    The manual selection of grapes, which is extremely scrupulous, leads to the transfer of the best grapes into 60-hectolitre tanks: here, fermentation and maceration enable the “weaning” of fine and elegant tannin. The malolactic fermentation, on the other hand, takes place in barriques, as does the subsequent maturation, where the three types of grapes, initially separated and then reassembled, evolve for a total period of about 18 months, all in first-passage barrels.

    The result is a Supertuscan of rare complexity and balance that is the envy of the world.

    The climatic conditions of 2016 were memorable: a cool climate with light rains that pampered the grapes in this vineyard throughout the season, including during the harvest.

    Intensity and aromatic complexity conquer the nose, with hints that begin with berries to move on to tertiary hints of wood, such as cocoa and cotton candy, passing through aromatic herbs and white peppery spices. It is a true challenge to grasp all the facets of this bouquet, which converges on the palate with perfect balance: here soft and elegant tannins welcome us and accompany us in organoleptic complexity that is not at all obvious, and is as intriguing as it is persistent. The invitation, of course, is to re-examine it a decade later, and then two decades later…

    In 2016 the Solaia was awarded a score of 100/100, by both Robert Parker and James Suckling, for the second consecutive year.

    AVAILABILITY: Out of stock

  • Solaia is the result of selected grapes, used only in exceptional years, and grown in a 20-hectare vineyard in Tenuta Tignanello (the one with the best exposure). It is appropriate to call it the crème de la crème, whose blend – composed, to date, of Cabernet Sauvignon, Cabernet Franc and Sangiovese – evokes that of the Tignanello, but in inverted proportions, and is the result of numerous reinterpretations over the years.

    The manual selection of grapes, which is extremely scrupulous, leads to the transfer of the best grapes into 60-hectolitre tanks: here, fermentation and maceration enable the “weaning” of fine and elegant tannin. The malolactic fermentation, on the other hand, takes place in barriques, as does the subsequent maturation, where the three types of grapes, initially separated and then reassembled, evolve for a total period of about 18 months, all in first-passage barrels.

    The result is a Supertuscan of rare complexity and balance that is the envy of the world.

    The climatic conditions of 2016 were memorable: a cool climate with light rains that pampered the grapes in this vineyard throughout the season, including during the harvest.

    Intensity and aromatic complexity conquer the nose, with hints that begin with berries to move on to tertiary hints of wood, such as cocoa and cotton candy, passing through aromatic herbs and white peppery spices. It is a true challenge to grasp all the facets of this bouquet, which converges on the palate with perfect balance: here soft and elegant tannins welcome us and accompany us in organoleptic complexity that is not at all obvious, and is as intriguing as it is persistent. The invitation, of course, is to re-examine it a decade later, and then two decades later…

    In 2016 the Solaia was awarded a score of 100/100, by both Robert Parker and James Suckling, for the second consecutive year.

    AVAILABILITY: In stock

  • Sold Out

    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.

    2017, which tended to be hot and dry, produced about 30% less than 2016; the significant changes in temperature and humidity between day and night, however, allowed a balanced ripening of the grapes. The result is a less acidic wine that tends more towards compactness than verticality.

    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.

    AVAILABILITY: Out of stock

  • Sold Out

    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.

    AVAILABILITY: Out of stock

  • Sold Out

    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.

    2017, which tended to be hot and dry, produced about 30% less than 2016; the significant changes in temperature and humidity between day and night, however, allowed a balanced ripening of the grapes. The result is a less acidic wine that tends more towards compactness than verticality.

    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.

    AVAILABILITY: Out of stock

  • Sold Out

    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.

    AVAILABILITY: Out of stock

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