Limited stock. Complex fruit aromas with spices, black pepper, chocolate, coffee & vanilla. Generous, vibrant palate with more fruit notes & some minerality. A complex & elegant wine with a long, lingering finish. Cabernet Sauvignon 75%, Sangiovese 20%, Cabernet Franc 5%. ...

Complex fruit aromas with spices, black pepper, chocolate, coffee & vanilla. Generous, vibrant palate with more fruit notes & some minerality. A complex & elegant wine with a long, lingering finish. ...

Vineyard Tenuta Tignanello is situated between the Greve & Pesa valleys in the heart of Chianti Classico. Of the 147 hectares of vineyards, forty-seven hectares of ideal marl & limestone soil are used for Tignanello itself. White stones have recently been laid under the rows, reflecting light back to the vines & improving the maturation of the grapes. Winery For all three varieties, fermentation took place at 27-31°C. After devatting, the lots were transferred to new oak barrels for malolactic fermentation. The wine was then blended & aged for twelve months in barriques, racked & then tasted barrel by barrel before bottling. After another year ageing in the bottles, the wine was released. Taste A concentrated Tignanello with ripe red fruit & spice aromas, as well as vanilla & toasty notes from the oak. The palate, while still youthful, is powerful & complex, expressing a great sense of place as well as the ideal weather conditions leading up to the harvest. Press ' The 2008 Tignanello is unquestionably one of the wines of the vintage. It isn't a huge or obvious Tignanello, rather a wine that impresses for its sublime elegance & precision. Understated layers of fruit caress the palate like cashmere in this impeccable, soft wine. Black cherries, tobacco, smoke & licorice. The flavour profile is decidedly on the dark side, but the wine's structure is medium in body & intensity. It is a fabulous achievement!'
- 94 points, The Wine Advocate, August 2011
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The 2012 Tignanello is an intense ruby red in color with violet highlights. The wine is potent & complex on the nose with spicy notes which mingle with aromas of red fruit, smoke, & balsamic sensations; cherries, plums, liquorice, & rosemary are in addition felt. The flavors are mouth- filling & elegant with much volume & an excellent balance in the texture, & the oak is perfectly fused in the spicy & fruity finish & aftertaste. 80% Sangiovese, 5 % Cabernet Franc, 15% Cabernet Sauvignon. ...

An intense ruby red in colour with violet highlights, the wine shows an intense nose of red fruit along with hints of sweet spices & underbrush. On the palate, the flavors are fresh & vibrant with supple & balanced tannins. The finish & aftertaste are long & sustained. ...

Grapes for Villa Antinori Bianco come from selected vineyards in central Tuscany, including the Monteloro estate, which is particularly well suited to aromatic varieties. The grapes were destemmed & very lightly pressed. The must was cooled to 10 degrees Celsius to encourage natural clarification, & then transferred into stainless steel vats where alcoholic fermentation took place at controlled temperatures up to 18 degrees Celsius. The wine remained in stainless steel vats at 10 degrees Celsius to maintain the fragrance until bottling. Taste Intense aromatic notes of yellow rose lead to a fresh, medium-bodied palate & a nicely lingering finish. ...

Straw yellow in colour with greenish highlights, the wine is elegant & delicate in its aromas, which recall fresh fruit, lemon, oranges, & grapefruit. The flavours are balanced, with good length & a savoury finish & aftertaste. ...

This is a rich, modern Chianti that marries beautifully ripe cherry fruit with well-judged smoky oak notes. The opulence on the palate is tempered by savoury notes of clove & a firm structure supporting the plump fruit. ...

Vineyard Villa Antinori began life as a Chianti Classico Riserva, & is still grown on Antinori's Chianti estates, including Tenuta Tignanello, while enjoying increased blending flexibility from the more relaxed IGT rules. After destemming & gentle crushing, maceration lasted eight to twelve days in stainless steel vats. During this phase the wine completed fermentation at differing temperatures for the various varieties. After malolactic fermentation, the wine was placed in a mixture of French, American & Hungarian oak barrels for twelve months. The wine was then aged in bottle for at least eight months prior to release. Taste Intense ruby red colour with aromas of ripe fruits, plum, mint, chocolate, & tobacco. Complex, stylish palate with a soft mouthfeel. ...

Intense ruby red colour with aromas of red berries & vanilla notes from the oak. Complex, stylish palate with a soft mouthfeel. ...