Vintage 2022

Calafuria Rose IGT, Salento Magnum

Tignanello
Product Code: AI0922RF

Tasting Notes

Calafuria has a delicate powder pink color. The nose stands out for fruity and citrus notes of Pink grapefruit, orange blossom, combined with delicate sensations jasmine and linden. On the palate it is pleasantly fresh, characterized by an excellent aromatic persistence and a delicate flavor

Profile

Negroamaro
12.5
ITALY
1
Cork
Tenuta Tignanello
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            [Notes1] => Calafuria has a delicate powder pink color. The nose stands out for fruity and citrus notes of 
Pink grapefruit, orange blossom, combined with delicate sensations jasmine and linden. On the palate it is pleasantly 
fresh, characterized by an excellent aromatic persistence and a delicate flavor
            [Notes2] => 
            [Notes3] => Solaia is a 50 acre (20 hectare) vineyard with a southwestern exposure situated at some 1325 feet
(400 meters) above sea level 
            [Notes4] => The 2022 vintage in Salento was marked by a course 
generally warm and dry. The winter was regular, with 
precipitation in line with the historical average of the period, while the 
Spring was mild and characterized by no rain. Summer, 
tending to be hot and dry, it recorded moderate ventilation 
which favored good temperature ranges between day and night.
The resilience of the vineyards of Calafuria, combined with agronomic practices that 
have favored the partial shading of the grapes and the maintenance 
of the vegetative-productive balance, has allowed the grapes to reach the 
right degree of ripeness, preserving the aromatic freshness and the 
fragrance of the fruit. The harvest took place between 25 August and 16 
September.
            [MediaNotes] => 
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            [WineMakingNotes] => The grapes, immediately after harvesting, were destemmed and softly pressed. The must obtained was transferred to stainless steel tanks at a temperature of 12 ° C in order to obtain a natural clarification; here alcoholic fermentation took place, conducted at a temperature of 16 ° C, to preserve and enhance the aromatic component. Calafuria aged a short period in steel in contact with its yeasts before bottling and subsequent release on the market.
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                    [Name] => Tenuta Tignanello
                    [Address1] => Marchesi Antinori Srl
                    [Address2] => 3 Piazza Antinori
                    [Address3] => Firenze
                    [Address4] =>  
                    [Address5] => 50123
                    [Country] => ITALY
                    [Phone] => 003905523595
                    [Fax] => 00390552359884
                    [Email] => antinori@antinori.it
                    [Website] => http.//www.antinori.it/en/26-generazioni/tignanello
                    [Notes1] => An iconic estate, producing Sangiovese based wines blended with Cabernet Sauvignon. A leading ‘supertuscan’. Lying in the heart of Chianti on 319 hectares of land, the estate has two prized vineyards; Tignanello and Solaia. The soils of these vineyards orginate from 
marine marlstone, rich in limestone and schist. The vineyards are 
instantly recognisable with the white stones reflecting the sunshine back onto the vines.
                    [Notes2] => The historian Carocci, in his historical-artistic guide to the town of San Casciano Val di Pesa, written in 1829, described Tignanello, a farm with an extensive vineyard, as one of the highest and most picturesque points  of the entire township territory. On the top of the hill, thanks to its panoramic position and the fertility of the vegetation, could be found a small group of houses, some of which were very old indeed.
                    [Notes3] =>  The vineyards are divided into small parcels which include two jewels. the 57 hectares (some 140 acres) of the Tignanello vineyard and the contiguous 20 hectares (50 acres) of the Solaia vineyard. The soil of the property, which dates from the Pliocene epoch, generally with little fertility and limited supplies of ground water and with sub-soils rich in limestone and calcareous clay rock, constitutes something special and unique. Together with the particular position of the vineyards, planted at an altitude between 350 and 400 meters (1148-1312 feet) in altitude, it contributes to obtaining wines of decisive character and a distinct elegance. the grapes enjoy warm days and cool nights during
 the growing season.
 The grape varieties which have been planted at Tignanello include the native Sangiovese and the non-traditional Cabernet Sauvignon and Cabernet Franc. There are small quantities of white grapes, Malvasia and Trebbiano, utilized for the production of Vin Santo. Other non-traditional grapes at Tignanello include a few rows of Syrah and Merlot, planted for experimental purposes during the 1970’s.
 The property also includes 37 hectares (over 90 acres) of olive groves which produce a small quantity of olive oil.

                    [Notes4] =>  Ever since the 1979’s the Tenuta Tignanello estate has been, in a certain sense, the “laboratory” for the experimental work of the Antinori firm. Cabernet Sauvignon and Cabernet Franc were first experimented with by Antinori in the 1920’s, then abandoned during the Second World War , replanted in the 1960’s, and first used commercially in the 1970’s. In viticulture, research is based on work to obtain grapes with greater concentration and suppler tannins, intervening on vineyard spacing (better if tighter) or pruning practices and the selection of Sangiovese clones. In the field of oenology, the guidelines are oriented towards obtaining wines with a well defined personality by means of fermentation in oak, soft pressing and soft, non-traumatic movement of the fermenting grapes along with a malolactic fermentation in oak barrels.
 All the new viticultural practices now becoming standard working methods move in the same direction and are the result of 30 years of experience with the Sangiovese grape. In this part of Tuscany, a special area in terms of altitude, exposition, micro-climate, and soil, Sangiovese becomes expressive by bringing out all of its character and personality, but there is also some risk of a less than perfect ripening which can lead to tannins which can be slightly “nervous”.
To reduce these limits to the expressiveness of Sangiovese, we are using the limestone – “albarese” – rocks present in the soil. These white stones were first pulverized and then placed below the vine rows to create a series of advantages. greater solar radiation caused by the reflection of sunlight from the stones, fewer problems of weed infestation, grapes which are closer to the warmth of the ground. The grapes produce a wine with softer and rounder tannins, but which maintain the typical structure and complexity of Sangiovese.

                    [Notes5] => Made to measure attention and care guide the cellar work as well. Tignanello and Solaia, in fact, have cellars for the fermentation and aging of the wines dedicated solely to them. The fermenting cellars, completely renovated in 2008, are located in an old building close to the estate’s villa, and the aging – or barrel – cellars are, effectively, the cellar of the villa.
 The fermenting cellars were planned with the aim of the maximum attention to detail and to the achievement of significant subtleties in the wines. This is possible thanks to equipment, tools, modern material, but certainly to human sensibility as well.

An area for receiving the crop was created solely for the Solaia grapes. after destemming, a manual selection on a conveyor belt, “berry by berry”, is carried out. The berries


 then go into the fermenting tanks, on top of which there is pressing equipment which allows the crushed gapes to go directly into their fermenters.
 Small (60 hectoliter), conical oak fermenters were selected in order to carry out the punching down of the cap of skins without excessive force or impact, a working method, therefore, which is particularly delicate. After the fermentation, the wine goes directly into the underground aging cellars, moving  solely by the force of gravity.
 The aging cellars in which the Solaia barrels are situated, one with a classic arched stone ceiling, is part of the original structure of the villa, while the Tignanello aging cellars are a later enlargement, realized and created expressly for the aging of the wine in barrel.

                    [Image1_URL] => 
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                    [Image3_URL] => 
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            [Winemaker] => stdClass Object
                (
                    [Code] => AI1
                    [Name] => Tenuta Tignanello
                    [Address1] => Marchesi Antinori Srl
                    [Address2] => 3 Piazza Antinori
                    [Address3] => Firenze
                    [Address4] =>  
                    [Address5] => 50123
                    [Country] => ITALY
                    [Phone] => 003905523595
                    [Fax] => 00390552359884
                    [Email] => antinori@antinori.it
                    [Website] => http.//www.antinori.it/en/26-generazioni/tignanello
                    [Notes1] => An iconic estate, producing Sangiovese based wines blended with Cabernet Sauvignon. A leading ‘supertuscan’. Lying in the heart of Chianti on 319 hectares of land, the estate has two prized vineyards; Tignanello and Solaia. The soils of these vineyards orginate from 
marine marlstone, rich in limestone and schist. The vineyards are 
instantly recognisable with the white stones reflecting the sunshine back onto the vines.
                    [Notes2] => The historian Carocci, in his historical-artistic guide to the town of San Casciano Val di Pesa, written in 1829, described Tignanello, a farm with an extensive vineyard, as one of the highest and most picturesque points  of the entire township territory. On the top of the hill, thanks to its panoramic position and the fertility of the vegetation, could be found a small group of houses, some of which were very old indeed.
                    [Notes3] =>  The vineyards are divided into small parcels which include two jewels. the 57 hectares (some 140 acres) of the Tignanello vineyard and the contiguous 20 hectares (50 acres) of the Solaia vineyard. The soil of the property, which dates from the Pliocene epoch, generally with little fertility and limited supplies of ground water and with sub-soils rich in limestone and calcareous clay rock, constitutes something special and unique. Together with the particular position of the vineyards, planted at an altitude between 350 and 400 meters (1148-1312 feet) in altitude, it contributes to obtaining wines of decisive character and a distinct elegance. the grapes enjoy warm days and cool nights during
 the growing season.
 The grape varieties which have been planted at Tignanello include the native Sangiovese and the non-traditional Cabernet Sauvignon and Cabernet Franc. There are small quantities of white grapes, Malvasia and Trebbiano, utilized for the production of Vin Santo. Other non-traditional grapes at Tignanello include a few rows of Syrah and Merlot, planted for experimental purposes during the 1970’s.
 The property also includes 37 hectares (over 90 acres) of olive groves which produce a small quantity of olive oil.

                    [Notes4] =>  Ever since the 1979’s the Tenuta Tignanello estate has been, in a certain sense, the “laboratory” for the experimental work of the Antinori firm. Cabernet Sauvignon and Cabernet Franc were first experimented with by Antinori in the 1920’s, then abandoned during the Second World War , replanted in the 1960’s, and first used commercially in the 1970’s. In viticulture, research is based on work to obtain grapes with greater concentration and suppler tannins, intervening on vineyard spacing (better if tighter) or pruning practices and the selection of Sangiovese clones. In the field of oenology, the guidelines are oriented towards obtaining wines with a well defined personality by means of fermentation in oak, soft pressing and soft, non-traumatic movement of the fermenting grapes along with a malolactic fermentation in oak barrels.
 All the new viticultural practices now becoming standard working methods move in the same direction and are the result of 30 years of experience with the Sangiovese grape. In this part of Tuscany, a special area in terms of altitude, exposition, micro-climate, and soil, Sangiovese becomes expressive by bringing out all of its character and personality, but there is also some risk of a less than perfect ripening which can lead to tannins which can be slightly “nervous”.
To reduce these limits to the expressiveness of Sangiovese, we are using the limestone – “albarese” – rocks present in the soil. These white stones were first pulverized and then placed below the vine rows to create a series of advantages. greater solar radiation caused by the reflection of sunlight from the stones, fewer problems of weed infestation, grapes which are closer to the warmth of the ground. The grapes produce a wine with softer and rounder tannins, but which maintain the typical structure and complexity of Sangiovese.

                    [Notes5] => Made to measure attention and care guide the cellar work as well. Tignanello and Solaia, in fact, have cellars for the fermentation and aging of the wines dedicated solely to them. The fermenting cellars, completely renovated in 2008, are located in an old building close to the estate’s villa, and the aging – or barrel – cellars are, effectively, the cellar of the villa.
 The fermenting cellars were planned with the aim of the maximum attention to detail and to the achievement of significant subtleties in the wines. This is possible thanks to equipment, tools, modern material, but certainly to human sensibility as well.

An area for receiving the crop was created solely for the Solaia grapes. after destemming, a manual selection on a conveyor belt, “berry by berry”, is carried out. The berries


 then go into the fermenting tanks, on top of which there is pressing equipment which allows the crushed gapes to go directly into their fermenters.
 Small (60 hectoliter), conical oak fermenters were selected in order to carry out the punching down of the cap of skins without excessive force or impact, a working method, therefore, which is particularly delicate. After the fermentation, the wine goes directly into the underground aging cellars, moving  solely by the force of gravity.
 The aging cellars in which the Solaia barrels are situated, one with a classic arched stone ceiling, is part of the original structure of the villa, while the Tignanello aging cellars are a later enlargement, realized and created expressly for the aging of the wine in barrel.

                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
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            [Owner] => stdClass Object
                (
                    [Code] => AI1
                    [Name] => Tenuta Tignanello
                    [Address1] => Marchesi Antinori Srl
                    [Address2] => 3 Piazza Antinori
                    [Address3] => Firenze
                    [Address4] =>  
                    [Address5] => 50123
                    [Country] => ITALY
                    [Phone] => 003905523595
                    [Fax] => 00390552359884
                    [Email] => antinori@antinori.it
                    [Website] => http.//www.antinori.it/en/26-generazioni/tignanello
                    [Notes1] => An iconic estate, producing Sangiovese based wines blended with Cabernet Sauvignon. A leading ‘supertuscan’. Lying in the heart of Chianti on 319 hectares of land, the estate has two prized vineyards; Tignanello and Solaia. The soils of these vineyards orginate from 
marine marlstone, rich in limestone and schist. The vineyards are 
instantly recognisable with the white stones reflecting the sunshine back onto the vines.
                    [Notes2] => The historian Carocci, in his historical-artistic guide to the town of San Casciano Val di Pesa, written in 1829, described Tignanello, a farm with an extensive vineyard, as one of the highest and most picturesque points  of the entire township territory. On the top of the hill, thanks to its panoramic position and the fertility of the vegetation, could be found a small group of houses, some of which were very old indeed.
                    [Notes3] =>  The vineyards are divided into small parcels which include two jewels. the 57 hectares (some 140 acres) of the Tignanello vineyard and the contiguous 20 hectares (50 acres) of the Solaia vineyard. The soil of the property, which dates from the Pliocene epoch, generally with little fertility and limited supplies of ground water and with sub-soils rich in limestone and calcareous clay rock, constitutes something special and unique. Together with the particular position of the vineyards, planted at an altitude between 350 and 400 meters (1148-1312 feet) in altitude, it contributes to obtaining wines of decisive character and a distinct elegance. the grapes enjoy warm days and cool nights during
 the growing season.
 The grape varieties which have been planted at Tignanello include the native Sangiovese and the non-traditional Cabernet Sauvignon and Cabernet Franc. There are small quantities of white grapes, Malvasia and Trebbiano, utilized for the production of Vin Santo. Other non-traditional grapes at Tignanello include a few rows of Syrah and Merlot, planted for experimental purposes during the 1970’s.
 The property also includes 37 hectares (over 90 acres) of olive groves which produce a small quantity of olive oil.

                    [Notes4] =>  Ever since the 1979’s the Tenuta Tignanello estate has been, in a certain sense, the “laboratory” for the experimental work of the Antinori firm. Cabernet Sauvignon and Cabernet Franc were first experimented with by Antinori in the 1920’s, then abandoned during the Second World War , replanted in the 1960’s, and first used commercially in the 1970’s. In viticulture, research is based on work to obtain grapes with greater concentration and suppler tannins, intervening on vineyard spacing (better if tighter) or pruning practices and the selection of Sangiovese clones. In the field of oenology, the guidelines are oriented towards obtaining wines with a well defined personality by means of fermentation in oak, soft pressing and soft, non-traumatic movement of the fermenting grapes along with a malolactic fermentation in oak barrels.
 All the new viticultural practices now becoming standard working methods move in the same direction and are the result of 30 years of experience with the Sangiovese grape. In this part of Tuscany, a special area in terms of altitude, exposition, micro-climate, and soil, Sangiovese becomes expressive by bringing out all of its character and personality, but there is also some risk of a less than perfect ripening which can lead to tannins which can be slightly “nervous”.
To reduce these limits to the expressiveness of Sangiovese, we are using the limestone – “albarese” – rocks present in the soil. These white stones were first pulverized and then placed below the vine rows to create a series of advantages. greater solar radiation caused by the reflection of sunlight from the stones, fewer problems of weed infestation, grapes which are closer to the warmth of the ground. The grapes produce a wine with softer and rounder tannins, but which maintain the typical structure and complexity of Sangiovese.

                    [Notes5] => Made to measure attention and care guide the cellar work as well. Tignanello and Solaia, in fact, have cellars for the fermentation and aging of the wines dedicated solely to them. The fermenting cellars, completely renovated in 2008, are located in an old building close to the estate’s villa, and the aging – or barrel – cellars are, effectively, the cellar of the villa.
 The fermenting cellars were planned with the aim of the maximum attention to detail and to the achievement of significant subtleties in the wines. This is possible thanks to equipment, tools, modern material, but certainly to human sensibility as well.

An area for receiving the crop was created solely for the Solaia grapes. after destemming, a manual selection on a conveyor belt, “berry by berry”, is carried out. The berries


 then go into the fermenting tanks, on top of which there is pressing equipment which allows the crushed gapes to go directly into their fermenters.
 Small (60 hectoliter), conical oak fermenters were selected in order to carry out the punching down of the cap of skins without excessive force or impact, a working method, therefore, which is particularly delicate. After the fermentation, the wine goes directly into the underground aging cellars, moving  solely by the force of gravity.
 The aging cellars in which the Solaia barrels are situated, one with a classic arched stone ceiling, is part of the original structure of the villa, while the Tignanello aging cellars are a later enlargement, realized and created expressly for the aging of the wine in barrel.

                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
                )

            [Producer] => stdClass Object
                (
                    [Code] => AI1
                    [Name] => Tenuta Tignanello
                    [Address1] => Marchesi Antinori Srl
                    [Address2] => 3 Piazza Antinori
                    [Address3] => Firenze
                    [Address4] =>  
                    [Address5] => 50123
                    [Country] => ITALY
                    [Phone] => 003905523595
                    [Fax] => 00390552359884
                    [Email] => antinori@antinori.it
                    [Website] => http.//www.antinori.it/en/26-generazioni/tignanello
                    [Notes1] => An iconic estate, producing Sangiovese based wines blended with Cabernet Sauvignon. A leading ‘supertuscan’. Lying in the heart of Chianti on 319 hectares of land, the estate has two prized vineyards; Tignanello and Solaia. The soils of these vineyards orginate from 
marine marlstone, rich in limestone and schist. The vineyards are 
instantly recognisable with the white stones reflecting the sunshine back onto the vines.
                    [Notes2] => The historian Carocci, in his historical-artistic guide to the town of San Casciano Val di Pesa, written in 1829, described Tignanello, a farm with an extensive vineyard, as one of the highest and most picturesque points  of the entire township territory. On the top of the hill, thanks to its panoramic position and the fertility of the vegetation, could be found a small group of houses, some of which were very old indeed.
                    [Notes3] =>  The vineyards are divided into small parcels which include two jewels. the 57 hectares (some 140 acres) of the Tignanello vineyard and the contiguous 20 hectares (50 acres) of the Solaia vineyard. The soil of the property, which dates from the Pliocene epoch, generally with little fertility and limited supplies of ground water and with sub-soils rich in limestone and calcareous clay rock, constitutes something special and unique. Together with the particular position of the vineyards, planted at an altitude between 350 and 400 meters (1148-1312 feet) in altitude, it contributes to obtaining wines of decisive character and a distinct elegance. the grapes enjoy warm days and cool nights during
 the growing season.
 The grape varieties which have been planted at Tignanello include the native Sangiovese and the non-traditional Cabernet Sauvignon and Cabernet Franc. There are small quantities of white grapes, Malvasia and Trebbiano, utilized for the production of Vin Santo. Other non-traditional grapes at Tignanello include a few rows of Syrah and Merlot, planted for experimental purposes during the 1970’s.
 The property also includes 37 hectares (over 90 acres) of olive groves which produce a small quantity of olive oil.

                    [Notes4] =>  Ever since the 1979’s the Tenuta Tignanello estate has been, in a certain sense, the “laboratory” for the experimental work of the Antinori firm. Cabernet Sauvignon and Cabernet Franc were first experimented with by Antinori in the 1920’s, then abandoned during the Second World War , replanted in the 1960’s, and first used commercially in the 1970’s. In viticulture, research is based on work to obtain grapes with greater concentration and suppler tannins, intervening on vineyard spacing (better if tighter) or pruning practices and the selection of Sangiovese clones. In the field of oenology, the guidelines are oriented towards obtaining wines with a well defined personality by means of fermentation in oak, soft pressing and soft, non-traumatic movement of the fermenting grapes along with a malolactic fermentation in oak barrels.
 All the new viticultural practices now becoming standard working methods move in the same direction and are the result of 30 years of experience with the Sangiovese grape. In this part of Tuscany, a special area in terms of altitude, exposition, micro-climate, and soil, Sangiovese becomes expressive by bringing out all of its character and personality, but there is also some risk of a less than perfect ripening which can lead to tannins which can be slightly “nervous”.
To reduce these limits to the expressiveness of Sangiovese, we are using the limestone – “albarese” – rocks present in the soil. These white stones were first pulverized and then placed below the vine rows to create a series of advantages. greater solar radiation caused by the reflection of sunlight from the stones, fewer problems of weed infestation, grapes which are closer to the warmth of the ground. The grapes produce a wine with softer and rounder tannins, but which maintain the typical structure and complexity of Sangiovese.

                    [Notes5] => Made to measure attention and care guide the cellar work as well. Tignanello and Solaia, in fact, have cellars for the fermentation and aging of the wines dedicated solely to them. The fermenting cellars, completely renovated in 2008, are located in an old building close to the estate’s villa, and the aging – or barrel – cellars are, effectively, the cellar of the villa.
 The fermenting cellars were planned with the aim of the maximum attention to detail and to the achievement of significant subtleties in the wines. This is possible thanks to equipment, tools, modern material, but certainly to human sensibility as well.

An area for receiving the crop was created solely for the Solaia grapes. after destemming, a manual selection on a conveyor belt, “berry by berry”, is carried out. The berries


 then go into the fermenting tanks, on top of which there is pressing equipment which allows the crushed gapes to go directly into their fermenters.
 Small (60 hectoliter), conical oak fermenters were selected in order to carry out the punching down of the cap of skins without excessive force or impact, a working method, therefore, which is particularly delicate. After the fermentation, the wine goes directly into the underground aging cellars, moving  solely by the force of gravity.
 The aging cellars in which the Solaia barrels are situated, one with a classic arched stone ceiling, is part of the original structure of the villa, while the Tignanello aging cellars are a later enlargement, realized and created expressly for the aging of the wine in barrel.

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About this product +

Producer >

An iconic estate, producing Sangiovese based wines blended with Cabernet Sauvignon. A leading ‘supertuscan’. Lying in the heart of Chianti on 319 hectares of land, the estate has two prized vineyards; Tignanello and Solaia. The soils of these vineyards orginate from marine marlstone, rich in limestone and schist. The vineyards are instantly recognisable with the white stones reflecting the sunshine back onto the vines.  

Winemaking >

The grapes, immediately after harvesting, were destemmed and softly pressed. The must obtained was transferred to stainless steel tanks at a temperature of 12 ° C in order to obtain a natural clarification; here alcoholic fermentation took place, conducted at a temperature of 16 ° C, to preserve and enhance the aromatic component. Calafuria aged a short period in steel in contact with its yeasts before bottling and subsequent release on the market.

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