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The tasting |
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Ruby red with purplish highlights. |
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Incredibly complex, with aromas of ripe plum and candied orange peel underlined by notes of dark chocolate and a hint of tobacco. |
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Rich, powerful and sophisticated, with a velvety tannic structure and a long, full-bodied finish. |
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The sommelier's advice |
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Serve between 14 and 16°C. |
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Italian-style stuffed piglet, beef tenderloin Wellington, venison tenderloin with grand veneur sauce. |
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From now until 2041 |
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The estate and the wine |
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An iconic Tuscan estate in the heart of Chianti, Tenuta Tignanello is the crown jewel of the Antinori family, who have owned it since the 19th century. These 130 hectares of hillside vineyards, clinging to rocky, limestone soils, produce some of the world’s most sumptuous and sought-after wines.
It was here that the first barrel-aged Sangiovese, Tignanello, was born—also the first to be blended with Cabernet in the early 70s. Stripped of its Chianti designation for defying the appellation rules, it became a trailblazer of the "Super Tuscan" movement. Today, Tignanello stands among the most coveted wines globally, alongside Solaia, with which it shares both land and heritage.
A true phenomenon, celebrated for its exceptional quality and legendary longevity, this Tignanello cuvée remains a Holy Grail for wine enthusiasts everywhere. |
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Rated 98/100 by Parker, the 2021 IGT Toscana Tignanello Red marks a historic moment, achieving its highest score since its debut vintage in 1971 (matching the 2018). This 50th-anniversary release is a benchmark wine that reaffirms Tignanello’s legendary status. Made predominantly from Sangiovese (79%) with Cabernet Sauvignon and Cabernet Franc, it delivers a refined bouquet of rose, white pepper, spices, and menthol. The palate is precise and taut, with exceptional balance, silky tannins, and a freshness that underscores its elegance. In a challenging vintage that tested even the best, this wine is a testament to the estate’s commitment to excellence, with Renzo Cotarella, the general manager, calling it one of their proudest achievements. Built to age, it promises decades of evolution. |
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Hand harvested. Fermentation in truncated-cone tanks. Racking after sampling and tasting. Aged for 15 months in French and Hungarian oak barrels, part of which are new. |
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AWARDS |
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Robert Parker: 98/100 |
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