MARCHESI ANTINORI WINE TIGNANELLO 2019 CL.75

The 2019 season in Chianti Classico was characterized by regular climatic conditions,

with a rather cold winter with little rainfall, and a cool and rainy beginning of spring,

especially in the months of April and May.

The summer was hot, without thermal excesses, and characterized by slightly above average rainfall that allowed

to the plants a correct growth of both the vegetation and the clusters.

Starting from the end of August and during the months of September and October, the optimal climate allowed

the perfect ripeness of all the varieties grown in the Tignanello vineyard.

The grapes were harvested starting from the second decade of September,

starting with Sangiovese, up to the Cabernet harvest completed on 16 October.

Tasting Notes

Tignanello 2019 has a ruby red color.

The nose is striking for its great complexity: notes of red fruit, strawberry and pomegranate alternate with delicate ones

hints of apricot and peaches in syrup, accompanying elegant nuances of vanilla, dried flowers,

chocolate and pleasant spicy sensations of nutmeg;

notes of coffee, caramel and Mediterranean aromatic herbs complete the bouquet.

On the palate it is enveloping and graceful, with silky and vibrant tannins that give the wine liveliness, flavor

and gustatory persistence; the aftertaste is characterized by notes of roasted coffee and bitter cocoa.

Vinification

The climatic trend of the harvest required, as usual, a lot of attention both in the vineyard during

the harvest operations, both in the cellar when the grapes arrive, where the selection and the first processing

were fundamental to achieve an optimal final result.

During the fermentation process in truncated cone tanks, the musts were macerated with extreme attention to the

maintenance of aromas, extraction of color and management of the sweetness and elegance of tannins.

The racking took place only after careful and daily tastings. Once the skins were separated from the wine, it was started

malolactic fermentation in barrique, to enhance the finesse and complexity of the aromas.

The aging process took place in French and Hungarian oak barrels, partly new and partly from

second passage, for a total period of approximately 14-16 months; after a first refinement in separate batches,

these were assembled to complete the evolution in wood.

The wine, mainly produced with Sangiovese grapes and a small part of Cabernet Sauvignon and Cabernet Franc,

it aged for a further 12 months in the bottle before being presented on the market.

Drawing

The label was designed by Silvio Coppola in 1974, for the 1971 release.

It was at a dinner in 1973 at the Castello della Sala that Coppola's name came out. Graphic designer and designer, famous for

his essential lamps, rigorous furniture, but also the covers of many Feltrinelli books, Coppola was the right name for that work.

The signature

The Marquis Piero Antinori, current Honorary President, decided to have his father sign the Tignanello label,

Niccolò Antinori, as a symbol of gratitude for the trust shown in him.