Tignanello is produced exclusively from the vineyard of the same name, a parcel of some 140 acres (57 hectares) with limestone-rich soils and a southwestern exposure at 1150-1325 feet (350-400 meters) above sea level at the Tignanello estate. This was the first Sangiovese to be aged in barriques, the first red wine to be blended with non-traditional varieties (like Cabernet) and one of the first Chianti reds not to use white grapes. Tignanello is a milestone. During fermentation in truncated conical tanks, the must was macerated with the skins giving particular attention to preserving the freshness of its aromas, the extraction of color, and encouraging desirable tannins that are supple and elegant. Racking was performed after rigorous daily sampling and tasting. Once separated from the skins, the wine was transferred into small oak barrels where malolactic fermentation took place, accentuating the finesse and complexity of the aromas. The wine was left to age for approximately 14 to 16 months in French and Hungarian oak barrels, in a combination of new and second fill barrels. Each lot and each grape variety was fermented and aged in barrels separately with the final blend taking place just a few months before bottling. Tignanello, a blend of Sangiovese with a small percentage of Cabernet Sauvignon and Cabernet Franc, underwent an additional 12 months in the bottle before being released. Tignanello 2020 is a deeply intense ruby red color. On the nose, it’s remarkably complex with notes of ripe red fruit, black cherries, sour cherries that merge with sweet hints of vanilla, mint and delicate sensations of white pepper and myrtle. Its palate is rich and well-balanced: supple velvety tannins are sustained by exceptional freshness that give the wine length, elegance and persistence of flavors.