Marchesi Antinori
Tignanello 2013
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc |
| Aging | Ageing for 12–14 months in small oak barriques, then bottling and further ageing in the bottle for approximately 12 months. |
| Other years | 2007 , 2015 , 2023 |
- Style: Dry red wine IGT Tuscany, renowned Tignanello label by Marchesi Antinori
- Composition: 85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc; 2013 vintage
- Winemaking: Fermentation at 27-31°C using délestage and controlled pump-over techniques
- Ageing: 12-14 months in new barriques, followed by 12 months in the bottle
- Tasting: Notes of red fruits and spices, full-bodied structure. Ideal with meat and cheeses
Description
Type of wine
Tignanello, produced by Antinori, is a refined still red wine with an Indicazione Geografica Tipica (IGT) status that highlights Tuscan excellence through a structured blend of Sangiovese, Cabernet Sauvignon, and Cabernet Franc grapes. On the nose, it offers aromas of ripe red fruits, undergrowth, and sweet spices, while the round palate reveals well-integrated tannins with hints of oak and chocolate. The tasting concludes with a lingering finish, ideal for pairing with red meats, game, and cheeses.
Origin
The grapes grow at the Tignanello Estate, situated between the Pesa and Greve valleys within the Chianti Classico region. The rows benefit from a south-westerly exposure at an altitude of between 350 and 400 metres. The soil has a limestone profile enriched with tuff, galestro, and alberese rock. These specific pedological characteristics imbue the wine with a pronounced structural density and promote remarkable longevity.
Production
The bunches are manually selected, respecting the optimal timing for each variety. Alcoholic fermentation takes place at controlled temperatures to keep the delicate primary aromas intact, utilising measured délestage and pump-overs. The process continues in small oak barrels, where malolactic fermentation is completed. The maturation phase takes place in the same containers for approximately fourteen months, allowing the aromatic profile to evolve with elegance. A final resting period perfects the structure before it is released to the market.
History and curiosities
Born in 1971 from the historic Tignanello vineyard of the Marchesi Antinori family, this iconic dry red wine revolutionised oenology as the first Tuscan blend to exclude the use of white grapes. Since 1975, the elegant combination of Sangiovese and Cabernet has defined the unmistakable style of the estate, located in the heart of Chianti Classico. Produced exclusively in the best vintages, this award-winning Toscana IGT boasts excellent ageing potential and extraordinary refinement.
Awards
-
2013
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2013
95/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2013
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2013
97/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2013
96/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2013
3One of the most prestigious wine guides in Italy.
-
2013
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2013
4Italian Sommelier Association (AIS) guide
-
2013
94/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
Over 25 years
Decanting time:
1 hour
- Start up year: 1385
- Oenologist: Renzo Cotarella
The Antinori family’s first encounter with wine dates back to 1385, when Giovanni di Piero Antinori joined the Guild of Wine Merchants to make the best use of the family’s country properties in Valdarno, around Florence.
However, it was not until the 16th century that banker and merchant Alessandro Antinori made the wine from his estates famous in Italy and abroad, travelling from Lyons to Flanders, and from Spain to Algiers.
Wine was to remain the family’s passion and main business activity, so much so that in 1898 the "Fattoria dei Marchesi Lodovico e Piero Antinori" was created by brothers Lodovico and Piero, the sons of Marchese Niccolò – a direct descendent of that other Niccolò who purchased Palazzo Antinori in 1506 and poured his efforts into publicising Tuscan wines around the world and creating fine quality products. For 26 generations the Antinori family have continued to make history.
In 2023, at the beginning of February, Villa Antinori Toscana IGT 2019 was named the third wine in the world, the only Italian wine, in Wine Specator's Top 10 Values 2022: the list of the 10 wines that according to the American magazine represent world excellence in terms of value for money. Read more
| Name | Antinori Tignanello 2013 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2013 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc |
| Country | Italy |
| Region | Tuscany |
| Vendor | Marchesi Antinori |
| Story | History and curiosities Born in 1971 from the historic Tignanello vineyard of the Marchesi Antinori family, this iconic dry red wine revolutionised oenology as the first Tuscan blend to exclude the use of white grapes. Since 1975, the elegant combination of Sangiovese and Cabernet has defined the unmistakable style of the estate, located in the heart of Chianti Classico. Produced exclusively in the best vintages, this award-winning Toscana IGT boasts excellent ageing potential and extraordinary refinement. |
| Origin | Tignanello Estate, in the heart of Chianti Classico between the valleys of the Pesa and Greve rivers (Tuscany, Italy) |
| Soil composition | Of calcareous origin with tufaceous elements |
| Yield per hectare | Less than 8,000 kg/ha |
| Harvest | End of September 2014 |
| Fermentation temperature | 27 °C (never above 31 °C) |
| Production technique | Temperature-controlled fermentation with délestage and pump-overs; malolactic fermentation in new oak barriques; ageing for 12–14 months in small barriques followed by bottle ageing for approximately 12 months. |
| Wine making | Alcoholic fermentation conducted at an average temperature of 27 °C (never exceeding 31 °C), with delestage and more frequent but less intense pump-overs; then transferred into new oak barriques to undergo malolactic fermentation (in the barrel by the following January). Ageing for 12–14 months in small oak barrels, followed by bottling and further bottle ageing for approximately 12 months. |
| Aging | Ageing for 12–14 months in small oak barriques, then bottling and further ageing in the bottle for approximately 12 months. |
| Allergens | Contains sulphites |