Tignanello Toscana IGT Magnum, Tenuta Tignanello

Vinification This growing season’s climate trends challenged us to be focused and diligent both in the vineyards during harvesting activitiesand when grapes were brought to the cellar where sorting operationsand initial winemaking processes were essential to achieve optimal results. During fermentation in truncated conical tanks, each individual must was macerated on the skins giving particular emphasis to preserving aromas, extracting color,and encouraging desirable tannins that were supple and elegant. Racking was performed after rigorous dailysampling and tasting. Once separated from the skins, the wine was transferred into small oak barrels where it underwent malolactic fermentation to accentuate aromatic finesse and complexity. Aging took place in French and Hungarian oak barrels, partly new and partlysecond passage, foratotal of 14 – 16 months:afteran initial period ofaging the lots separately, they were assembled then completed barrelaging. Tignanello, made primarily with Sangiovese and asmall percentage of Cabernet Sauvignon and Cabernet Franc, underwentan additional 12-month period ofaging in the bottle before being released.