Marchese Antinori, Chianti Classico DOCG Riserva, Tenuta Tignanello

Once the crop was in the cellars, the grape bunches were destemmed and given a soft pressing. The must which was obtained went into stainless steel fermentation tanks, where it fermented for approximately a week. The period of maceration on the skins was carried out with delicate extraction methods in order to assure a full extraction which, at the same time, maintained the elegance and suppleness of the tannins and structure. After the malolactic fermentation, which took place spontaneously by the end of the year, the blended wine was aged for approximately a year in 60 gallons French and Hungarian oak barrels. A further twelve month period of bottle aging preceded commercial release. Vinification Upon arrival in the cellar, the grapes were destemmed, gently crushed; the must was transferred into stainless steel tanks, where alcoholic fermentation occurred in about one week’s time. Very gentle pump oversand délestage techniques were performed during maceration on the skins foran intense extraction while preserving elegantand supple tannins. Malolactic fermentation, which took place spontaneously, was completed bythe end of the year. The wine was then blended and went into French and Hungarian oak barriques forapproximately one year. Marchese Antinori Riserva was then bottled and given afurther twelve-month period of bottle aging before being released.