COLOUR
Red
TYPE
Still
VINTAGE
2022
GRAPE
Sangiovese, Cabernet Sauvignon, Merlot
PRODUCER
Antinori
REGION
Tuscany
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Tenuta Tignanello 'Marchese Antinori' Chianti Classico Riserva is a historic cuvée produced by the legendary Marchesi Antinori estate. Originally introduced in 1928 as Villa Antinori Riserva, a major milestone occurred in 2011 when Antinori decided to source the grapes exclusively from the prestigious Tenuta Tignanello estate in San Casciano in Val di Pesa. This high-altitude estate, nestled between the Greve and Pesa river valleys, features Pliocene marl soils rich in limestone and schist (locally known as galestro and alberese). By sharing the same terroir, meticulous viticultural care, and elite pedigree as the estate's iconic Super Tuscan crus, Tignanello and Solaia, this Riserva serves as an accessible, terroir-driven gateway to one of Tuscany's most celebrated properties.
ALCOHOL
14.0%
AVG. PRICE
€45
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
18-20°C
INTERESTING FACTS
Fact 01
Since 2011, this wine has been produced exclusively from grapes grown on the legendary Tenuta Tignanello estate.
Fact 02
It shares the exact same high-altitude vineyards and soil as the iconic Super Tuscans Tignanello and Solaia.
Fact 03
Originally introduced in 1928 as Villa Antinori Riserva, it was later renamed to honor the Marchese Antinori.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for the 2022 vintage began with a manual harvest, starting with Sangiovese in mid-September and concluding with Cabernet Sauvignon and Merlot in early October. Upon arrival at the winery, the grapes were destemmed and gently crushed. Fermentation took place in temperature-controlled stainless steel tanks at 28–30 °C for approximately one week, followed by a 10-day maceration on the skins. Gentle pump-overs and délestage techniques were employed to optimize extraction. Spontaneous malolactic fermentation was completed in stainless steel by the end of the year. The wine was then transferred to French and Hungarian oak barriques, where it aged for approximately 12 months. After blending and bottling, it underwent an additional 12 months of bottle aging before commercial release.
