Tenuta Tignanello - Tignanello Toscana IGT 2016

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849,00 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

2016
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
Following a mild and not particularlyrainyautumn and winter,
spring 2016 in Chianti Classico started off well with warm
weather favoring early bud break that occurred 10 days before
average. Rain and cool temperatures started in Mayand
continued throughout the first half of June but did not have an
adverse effect on the critical phases of flowering and fruit set.
Up until the end of August, summer temperatures were
generally hotand dry withoutany big heat spikes: ideal
conditions to maintain an excellent balance throughout the
vegetative cycle and to guarantee perfect berryripening.
Climatic conditions during the harvesting months were normal
for the season with several episodes of rain showers that
alternated with long periods of sunshine and breezy weather,
conditions thatallowed for ideal ripening of the three grape
varieties grown in Tignanello’svineyards. Sangiovese was
harvested starting on September 23rd, Cabernet Franc from
the end of September to the first couple of days of Octoberand
Cabernet Sauvignon from October 3rdto the 10th.

Vinification
Despite the fact that climatic conditions were favorable in 2016, we were vigilant both in the vineyards during
harvesting operationsas wellas upon arrival of the grapesat the cellars for sorting and initial winemaking processes
where our careful planning resulted in an added value that optimized thisvintage’s characteristics. During
fermentation in truncated conical tanks, the must was macerated with the skins giving particularattention to
preserving the freshness of itsaromas, the extraction of color,and encouraging desirable tannins thatare supple
and elegant. Racking was performed after rigorous dailysampling and tasting. Once separated from the skins, the
wine was transferred into small oak barrels where malolactic fermentation took place,accentuating the finesse and
complexity of the aromas. The wine was left to age forapproximately 14 to 16 months in French and Hungarian
oak barrels, in a combination of new and second fill barrels. Each lotand each grape variety was fermented and aged
in barrels separately with the final blend taking place justafew months before bottling. Tignanello,a blend of
Sangiovese with asmall percentage of Cabernet Sauvignon and Cabernet Franc, underwentan additional 12
months in the bottle before being released.


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
Tignanello 2016 is in full harmony with the vintage. This wine showsan intense and bright rubyred color. On the
nose, notes of ripe red fruits come together with pleasant hints of fresh blackberryand wild berries. At the same
time, it shows delicate and perfectlyintegrated aromas ofvanillaand dark chocolate with light spice sensations. On
the palate, the wine isvibrant, with silkyand refined tannins. Balanced and intense, it hasalong, complex and
persistent finish.

Awards
Galloni
98/100
IT
Wine Spectator
97/100
USA
Wine Advocate
97/100
USA
James Suckling
97/100
USA

2016
13,5
Cabernet Franc, Cabernet Sauvignon, Sangiovese
Lam, Oksekød, Vildt
0,75 liter
Toscana
Tilsat
Korkprop
Italien