Tignanello 2008 is the wine of a vintage in which the grapes reached excellent levels of ripeness, and this is reflected in its intense ruby red color, its important aromatic concentration, its notes of ripe red fruit and jam accompanied by spice, vanilla, and liquorice. The palate is distinguished by a dense and elegant texture sustained by the vibrant acidity of the Sangiovese, by tannins of a lovely suppleness, and by an extremely long and lingering finish.
Grappa Tignanello is obtained from the distillation of the marc from the Sangiovese and Cabernet grapes growing in the Tignanello vineyard which is situated on the Antinori estate 'Tignanello' in the heart of Chianti Classico.
As soon as the marc has fermented, it is drawn off from the tanks and pressed, and immediately taken to the distillery. This procedure guarantees that distillation is carried out using the best quality marc possible - rich is alcohol and more importantly with good aromatic characteristics.
A very careful selection is then made of the different ‘lots' of grappa resulting from the distillation of the different ‘lots' of marc, and only those which are the best (the ones with most elegance and balance) are then blended and bottled.
Grappa Tignanello is available only in limited quantities.
|The growing season was initially characterized by a late autumn 2007 and winter 2008 which were neither particularly cold nor wet, conditions which favored an early budding of the vine compared to preceding vintages. The spring, with the first appearance of vine vegetation, was marked by extremely adverse weather: abundant and continuous rainfall until the end of May. This caused a slowing of plant growth, but did not compromise the health of the vineyard and vines. June and July, instead, were very warm and only August saw occasional precipitations which assisted the vineyards to continue the development of the vegetation and the grapes. September and October were highly favorable to picking operations, thanks as well as the excellent daily temperature swings from daytime to nighttime, particularly helpful to Sangiovese and optimal for the overall quality of the grapes. The Sangiovese harvest began during the second half of September, while the picking of the Cabernet continued until mid-October; the harvested grapes were of very high quality and totally ripe. From the very beginning of fermentation operations, the musts showed fine aromas and flavors and a very interesting color, both of which promised wines of a notable quality level.