Supertuscan: Tignanello was the first Sangiovese to be aged in barriques, the first contemporary red wine blended with untraditional varieties (specifically Cabernet) and one of the first red wines in the Chianti Classico region that didn’t use white grapes. Tignanello is a milestone. 

Grape variety: Sangiovese 80%, Cabernet Sauvignon 15%, Cabernet Franc 5%

Vinification: It is made mainly from Sangiovese grapes and from Cabernet Franc and Cabernet Sauvignon grapes harvested and selected in the period from September 20 to October 10. Fermentation takes place at controlled temperature in oak barrels, giving more finesse and fragrance to the tannins. The wine is then aged for a period of about 12-14 months in French and Hungarian oak barrels, then the different batches, vinified separately depending on the variety, are assembled into the final blend.

Tasting notes: The Rosso of Marchesi Piero Antinori presents itself in intense ruby red color. On the nose it impresses with its complexity. Notes of ripe red fruit such as Amarena cherry, sour cherry and currant combine with sweet notes of vanilla and mint and delicate spicy hints of white pepper and myrtle. The palate is rich and balanced - the soft silky tannins are supported by excellent freshness that gives length, elegance and flavor persistence.

Food pairing: Perfect with spaghetti with meat sauce and risotto with truffles and delicate mushrooms, ideal with aged cheese and second game dishes.

Alcohol content: 14.5% vol.

Serving temperature: 16-18°C

Awards: Robert Parker: 96/100; James Suckling: 95/100; WineSpectator: 96/100

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