Tignanello Marchesi Antinori 2001

The family – MARCHESI ANTINORI

The Antinori family has been active in wine production since 1385 when Giovanni Di Piero Antinori joined Fiorentina dei Vinattieri. Since then, management has been handed down through 26 generations. This is, of course, the result of innovative and courageous choices. Nevertheless, it has always brought respect for tradition and territory.

Today the company is run by Albiera Antinori, with the two sisters Allegra and Alessia, involved in business activities. The Marchese Piero Antinori is currently the Honorary President of the company.

Tradition, passion and intuition have caused the Marchesi Antinori to become one of the leading Italian wine producers.

Every vintage, every vineyard, every idea you want to put into effect is a new beginning. Marchese Piero argues that “ancient roots play an important role in our philosophy but have never inhibited our innovative spirit.” To the estate of Tuscany and Umbria, the historical heritage of the family, we have added investment in other areas dedicated to the production of quality wines in Italy and abroad.

The Marchesi Antinori makes continuous experiments in vineyards and cellars with selections of native and international grape clones, types of crops, altitudes of vineyards, fermentation and temperature methods, traditional and modern vinification techniques, different types of wood size and age of barrels , And varying the length of refining in the bottle.

Climate

The beginning of spring saw a good amount of rain and slightly higher temperatures than the seasonal average, which favoured a slight anticipation of the budding phase. In the following period, average temperatures and rainfall led to excellent flowering and vegetative cycle. Rains at the beginning of summer maintained a good plant growth equilibrium which lasted throughout the month of August. Notwithstanding the high day temperatures, nights were cool and assured the full ripening of all grape varieties. As a result, the ripening of the grapes proceeded optimally, guaranteeing the presumption of an excellent harvest.

Vinification

The Sangiovese grapes were harvested on September 27 while the Cabernets on October 3. During the maceration the grapes were vinified separately. The Sangiovese grapes were very rich in tannins and the maceration was carried out with very gentle techniques in order to avoid astringency and at the same time to protract the duration of the contact between skins and must to increase the structure.
The Cabernet grapes, well balanced in terms of tannin and color, allowed the use of techniques of maceration more resolute, even still gentle, to assure the same results in balance and structure.
The alcoholic fermentation, for the two varieties, was carried out at a temperature never exceeding 30°C in the traditional wooden fermentors. The malolactic fermentation was terminated by the year’s end in new oak barrels, still maintaining the two varieties separated. The wines were blended at the beginning of 2002 and returned immediately to one year old barriques.
During the aging in barriques, lasted about 14 months, the wine was racked depending on need. After this time it was bottled and aged for a further 12 months at controlled temperature. Alcohol : 13,5% Vol.

Tasting Notes

Intensely fruity and complex on the nose,with hints of wood full-bodied, rich and complex in the mouth with exceptional structure a and a lengthy finish.

Contiene solfiti