An iconic reference point for fine Tuscan wines, in Italy and around the world, the Antinori family's Tenuta Tignanello is located in the historic heart of the Chianti Classico area. Surrounded by an enchanting landscape, the estate is located in the heart of the hills between the Greve and Pesa rivers. Tenuta Tignanello is internationally renowned for its two iconic wines: Tignanello and Solaia. These two wines are considered to be among the most influential Tuscan wines in the history of Italian viticulture.
The Antinori - Tenuta Tignanello estate spreads over 319 hectares, 130 of which are dedicated to wine production. The vines are planted on marl soils, dating back to the Pliocene era, rich in limestone and schist. The area’s Mediterranean climate is marked by significant temperature variations between night and day during the vine's growth cycle. The Tenuta Tignanello vineyard’s location and terroir are ideal for the cultivation of the Sangiovese grape. Other varieties are also present such as Cabernet Sauvignon and Cabernet Franc.
Solaia is made from the sunniest part of the vineyard, on the hillside of Tignanello. The 20-hectare vineyard is situated at an altitude of 400 metres. The first vintage of Solaia was produced in 1978. Produced in IGT Toscana, this exceptional Tuscan wine is only produced during fine winemaking years.
A mild and pleasant autumn preceded a cold winter with an average amount of rainfall. Spring began with dry conditions and cool temperatures which delayed budburst, and was marked by heavy rainfall in April and May. These water reserves salvaged the vineyards during the long drought in June and August. The rainy spells at the end of August boosted the ripening process. September and October were mild and rainy. The grapes harvested between September 25th and October 10th showcased a wide range of aromas, fine tannins and a good structure.
Vinification and ageing
The grapes are rigorously sorted in the vineyards and on sorting tables, destemmed before being delicately crushed and transferred by gravity flow into cone-shaped vats. During fermentation and skin maceration, finding the perfect balance between freshness and aromatic brilliance is a priority. Malolactic fermentation is carried out in small barrels in order to develop the wine’s complex and smooth expression. The total ageing period in French oak barrels lasts around 18 months, with an initial ageing period carried out in a plot-by-plot manner before blending, followed by a few months of ageing before bottling.
Cabernet Sauvignon (75%)
Cabernet Franc (5%)
The colour is a beautiful ruby with subtle purple hues.
The nose is fresh and delicate.
Harmonious, this wine seduces the palate with its balance between acidity and tannins, its intense fruity expression and its long finish.