This wine shows an intense and bright rubyred colour. On the nose, notes of ripe red fruits come together with pleasant hints of fresh blackberry and wild berries. At the same time, it shows delicate and perfectly integrated aromas of vanilla and dark chocolate with light spice sensations. On the palate, the wine is vibrant, with silky and refined tannins. Balanced and intense, it has a long, complex and persistent finish.


Despite the fact that climatic conditions were favourable, we were vigilant both in the vineyards during harvesting operations as well as upon arrival of the grapes at the cellars for sorting and initial winemaking processes, where our careful planning resulted in an added value that optimized this vintage's characteristics. During fermentation in truncated conical tanks, they must be macerated with the skins giving particular attention to preserving the freshness of its aromas, the extraction of colour, and encouraging desirable tannins that are supple and elegant. Racking was performed after rigorous daily sampling and tasting. Once separated from the skins, the wine was transferred into small oak barrels where malolactic fermentation took place, accentuating the finesse and complexity of the aromas. The wine was left to age for approximately 14 to 16 months in French and Hungarian oak barrels, in a combination of new and second fill barrels. Each lotand each grape variety was fermented and aged in barrels separately with the final blend taking place justafew months before bottling. Tignanello,a blend of Sangiovese with asmall percentage of Cabernet Sauvignon and Cabernet Franc, underwentan additional 12 months in the bottle before being released.