Tignanello 2019 Antinori
| Sommelier score | 93/100 | 2024 |
| 3 Bicchieri gambero rosso |
|
2023 |
| Winery | Antinori |
| Denomination | Tignanello |
| Vintage | 2019 |
| Grapes | 80% Sangiovese, 15% Cabernet Sauvignon, 5 % Cabernet Franc |
| Alcohol content | 14,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | FI 16921 |
| Winery headquarter | Marchesi Antinori-S.Casciano (FI)-Via Cassia per Siena, 133 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Lamb, Sliced beef, spicy cheese, Pasta with meat sauce, Meat and game stew, Florentina Steak, Porchetta |
| Region | Tuscany (Italy) |
| Style | Full-bodied and intense |
| Wine list | Toscana Igt |
Tignanello is a wine of the Tuscan tradition, precious, refined and of great luxury. It tells the history of the territory and the capacity of innovation of the master cellars of the estate Tignanello Marchesi Antinori. It was the first Sangiovese to be aged in barrique, the first modern red wine blended with non-traditional varieties such as Cabernet Sauvignon, and one of the first red wines in Chianti not to use white grapes. Tignanello dei Marchesi Antinori is a milestone. It is produced with a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc. After aging in barriques for about 12-14 months, the wine rests in the bottle for a further year of aging.
Characteristics of the Tignanello wine of Antinori winery
This sensational Tuscan red wine has a very intense ruby red color when examined for its organoleptic qualities. The aroma on the nose offers a very intense and fruity smell, with hints of red fruits, notes of vanilla and cocoa. The palate is deep and velvety, with rich freshness and soft tannins.
Suggested pairings tasting this tuscan red wine
An ideal wine to be combined with dishes of game and game, but also with mature cheeses or like all great wines, it is also wonderful to sip alone. It should be served at 18°-20°C in a wide glass that allows the wine to oxygenate in order to favor the sensorial notes to release and invade the taster’s nose, it is recommended to let the wine breathe 1-2 hours before serving.
