Tignanello Antinori

Tignanello Antinori is one of the most famous Italian wines that have made the history of Italian wine in the last 40 years, in fact the first year of production was in 1970 and since 1971 this wine was called Tignanello. This is nothing more than the name of the land extension of 57 hectares, magnificently exposed to southwest, containing limestone and tuff components. The grapes are manually harvested at different times, depending on the degree of ripening of the different grapes varieties and the different lots, then the grapes are taken to the cellar for the sorting before the vinification. The fermentation takes place in conical tanks at controlled temperature to optimize the part of skin in contact with the must during the fermentation process. The duration and the temperature of this process change every year and for all the varieties, depending on the degree of ripeness and on the characteristics of the year. The wine is separated from the skins and placed in French oak barrels and Hungarian of first and second passage for the aging, for 12 months before the blending and the bottling.