Tignanello Antinori Magnum 2016

Climate After a mild and dry autumn, winter in the Chianti Classico area was characterized by rigid temperatures and regular rainfall, especially in the months of January and February. The spring began with a rather dry and cool climate, so that budding and blooming lasted with a slight delay compared to the average of the previous vintages. The months of April and May provided a good rainfall, which proved to be crucial to sustaining the long summer drought that, from June to August throughout, affected the development of plants, both in leafy and in leafy Size and weight of the bunches. The rains of the last days of August have rebalanced the vineyards, allowing all varieties to continue with regularity the maturing processes and the months of September and October, both mild and rainy, have allowed the grapes to evolve both in sugar maturation, That in technology and phenolic. The collections were concentrated between September 20 and October 10, starting with Cabernet Franc and Sangiovese to end with the Cabernet Sauvignon. The seasonal trend, especially during the summer, has imposed an intense and accurate selection of grapes, both in vineyards and in the cellar. This careful selection made it possible to add value to the grapes of Tignanello, which, by their very nature, have been producing wines of great character and texture. During the fermentation and maceration in truncoconical tanks, the must have been vinified with extreme attention to the freshness of the scents, the color extraction and the management of the tannins aimed at gentleness and elegance. Once the skins are separated from the wine, malolactic fermentation has begun in barriques, thus enhancing the refinement and the pleasures of the aromas. Thus, the aging process lasted about 12-14 months in French and Hungarian oak barrels, partly new and partly from the first passage; During this period the various lots, vinified separately according to the variety, were raised in wood and then assembled a few months before bottling. Tignanello is produced exclusively by the homonymous vineyard on a land of 57 hectares exposed to the southwest, of limestone origin with tufaceous elements, ranging between 350 and 400 meters s.l.m. At the Tenuta di Tignanello. It was the first Sangiovese to be refined in barriques, the first modern red wine assembled with non-traditional varieties, such as Cabernet, and among the first red wines in Chianti not to use white grapes. Tignanello, originally "Chianti Classico Vigneto Tignanello Vineyard" was first grown from a single vineyard with the 1970 vintage, when it contained 20% Canaiolo and 5% Trebbiano and Malvasia and was aged in small barrels Of oak. With the 1971 vintage it became Tuscan table wine and was called Tignanello and with the vintage 1975 the white grapes were totally eliminated. Since 1982 the composition has remained the same as the present one. Tignanello is produced only in the best vintages; Was not produced in 1972, 1973, 1974, 1976, 1984, 1992 and 2002.