Tenuta Tignanello - Tignanello Toscana IGT 2014

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699,00 kr

Tignanello fremstilles kun i de bedste årgange og imponerer altid med sin dybde, klasse, kompleksitet, og en balanceret og på en gang rig og stringent kraft, der munder ud i en lang og detaljeret finish. Serveres til de fineste retter med vildt, oksekød eller lam. 

Serveringsforeslag

2014
13,5
Cabernet Franc, Cabernet Sauvignon, Sangiovese
Lam, Oksekød, Vildt
0,75 liter
Toscana
Tilsat
Korkprop
Italien

Mere information

Tenuta Tignanello - ikonisk topejendom i Chianti Classico
Antinoris fantastiske ejendom, Tenuta Tignanello, befinder sig  i hjertet af Chianti Classico området, ca. 30 km syd for byen Firenze. Denne ejendoms 127 hektar vinmarker har mere end nogen anden af Antinoris ejendomme udtrykt familiens arbejde og filosofi om at forene udvikling og modernitet med tradition. Ejendommens topvine, Solaia og Tignanello, er af den internationale presse blevet udråbt "de mest indflydelsesrige vine i vindyrkningens historie Italien". Tenuta Tignanello ejendommen fungerer samtidig som "laboratorium" for Antinoris eksperimentelle arbejde, der sigter på at forbedre dyrknings- og vinifikations metoderne.

Tignanello - en af de mest indflydelsesrige vine i vindyrkningens historie Italien
Tignanello blev fremstillet første gang i 1971, hvor vinen skabte forargelse. Det var den første Sangiovese lagret i "barriques", frem for de traditionelle "Botti". Det var den første vin med "den forbudte" franske drue Cabernet i druesammensætningen, frem for de dengang lovmæssigt påkrævede grønne druer. Med Tignanello skabte Antinori, hvad der i dag anses for at være en af de mest indflydelsesrige vine i vindyrkningens historie Italien, og en af de første vine kendt som "supertoscanere".

Aristokratisk, rig og stringent topvin
Den fremstilles typisk af 80 % Sangiovese, 15 % Cabernet Sauvignon og 5 % Cabernet Franc. Lagringen varer mellem 16 og 18 måneder og finder sted på små fade af fransk og ungarsk eg. Tignanello fremstilles kun i de bedste årgange og imponerer altid med sin dybde, klasse, kompleksitet, og en balanceret og på en gang rig og stringent kraft, der munder ud i en lang og detaljeret finish. Serveres til de fineste retter med vildt, oksekød eller lam.

Climate
The winter of 2014 wasarather mild season with temperatures
slightly higher than normalaverages for the period. This led to
an early bud burst ofall the grape varieties - Sangiovese,
Cabernet Sauvignon,and Cabernet Franc. The spring season
was marked by dryand mild weather which assisted a good
flowering and bud set of the crop. The rainysummer slowed the
processes of color change and ripening in the grapes, which rebalanced themselves in part during the good September thanks
to days of warm and sunny weather. Preceded bya green
harvest, the picking took place between the second half of
Septemberand early October.

Vinification
Delicate vineyard work – leaf removaland crop thinning – along with a careful manual selection of the bunches
during harvest operationsassured the fermentation of high quality grapes with much varietal personality. During
the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and
fragrantaromas, full colors,and supple, elegant texturesand tannins. Once the wine had been run off its skinsat the
end of the fermentation, it was put through afull malolactic fermentation in oak barrels to fully bring out the finesse
and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and
took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously. The various
lots, fermented separatelyvariety byvariety, then finished theiraging and were blended togetherafew months
previous to bottling.
Historical Data
Tignanello is produced exclusivelyfrom the vineyard of the same name,a parcel of some 140 acres (57 hectares)
with limestone-rich soilsand asouthwestern exposure at 1150-1325 feets (350-400 meters)above sealevelat the
Tignanello estate. It was the first Sangiovese wine to be aged in small oak barrels, the first modern red wine to use
such non-traditionalvarietiesas Cabernet in the blend,and among the first red wines from the Chianti Classico area
to be produced without white grapes. The wine, originally called "Chianti Classico Riserva Vigneto Tignanello" (a
Chianti Classico Riservafrom the Tignanello vineyard), was produced for the first time from asingle vineyard
parcel in 1970, when the blend contained 20% of Canaiolo and 5% of Trebbiano and Malvasia, both white grapes,
and the wine aged in small oak barrels. In 1971 it became a Tuscan red table wine rather than a Chianti Classico,
and was called Tignanello. In the 1975 vintage the percentage of white grapes was definitively eliminated from the
blend. Ever since 1982, the blend has been the one currently used. Tignanello is bottled onlyin favorable vintages,
and was not produced in 1972, 1973,1974, 1976, 1984, 1992,and 2002.
Tasting Notes
An intense rubyred in color with purple highlights, the wine showsan intense nose of red fruitalong with hints of
sweet spicesand underbrush. On the palate, the flavorsare fresh and vibrant with supple and balanced tannins. The
finish and aftertaste are long and sustained.

Awards
Antonio Galloni
96/100
USA
James Suckling
94/100
USA
Wine Enthusiast
95/100
USA

2014
13,5
Cabernet Franc, Cabernet Sauvignon, Sangiovese
Lam, Oksekød, Vildt
0,75 liter
Toscana
Tilsat
Korkprop
Italien