TASTE
This historic dessert wine shows generous, complex aromas with hints of honey and dried fruit. A well-structured, pleasantly sweet and persistent flavour.
FOOD PAIRING
Beef, Lamb, Pork, Spicy food
PRODUCER
The Antinori family have been producing wine in Tuscany for six centuries, and exporting it for four. The purchase of the Tignanello estate in 1900 marked the beginning of a remarkable period of expansion which shows no signs of abating. Through judicious acquisition of vineyards and an uncanny knack for developing iconic wines, Antinori has become Tuscany’s – arguably Italy’s – pre-eminent wine producer, with an important presence in Piedmont, Lombardy, Umbria and Puglia as well as their Tuscan heartland.
VINEYARD
The grapes come exclusively from the three Antinori estates in Chianti Classico, and are carefully selected and picked at various times during the harvest.
WINERY
Once picked, the grapes are spread by hand on special straw mats in the appassitoio, a large, airy loft on the Tignanello estate, and left to dry until mid-December. They were then pressed, and the must transferred into traditional 50-200 litre oak casks known as caratelli, where a long, slow alcoholic fermentation took place. Fermentation ceased when the wine reached an alcohol level of 14%. The wine was then aged in the caratelli for about three years, before a very light filtration and bottling.