Antinori Tignanello Magnum 2013

Antinori Tignanello Magnum 2013

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93
1,50 l  -  13.50% by vol.
Antinori
XW
95
Very intense ruby red colour. Nicely expressed varietal aromas with hints of black berry fruit. The palate is weighty, dense and vibrant with complex structure thanks to support of the acidity. Long and lingering with hints of chocolate, coffee and marmalade in the aftertaste. The beautifully handled tannin from the wine and wood blend making Tignanello a very complex, stylish and sophisticated wine.
Very intense ruby red colour.
Nicely expressed varietal aromas with hints of black berry fruit.
The palate is weighty, dense and vibrant with complex structure thanks to support of the acidity. Long and lingering with hints of chocolate, coffee and marmalade in the aftertaste. The beautifully handled tannin from the wine and wood blend making Tignanello a very complex, stylish and sophisticated wine.
More info
HK$ 1,718.00
Price 
Last 4 bottles
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Serving temperature:
18 - 20°C.
Decanting time:
1 hours
Longevity:
Over 25 years
Food matching:
Name Antinori Tignanello Magnum 2013
Wine type Red still
Classification
Year 2013
Format 1,50 l Magnum
Country
Region Tuscany
Grapes 5% Cabernet Franc, 10% Cabernet Sauvignon, 85% Sangiovese
Location Tignanello is made exclusively from the vineyard of the same name which is situated on the Tignanello estate covering 47 south-west-facing hectares at altitudes between 350 and 400 metres a.s.l..
Composition of the land Limestone and tufaceous soil
Yield x hectare Less than 8..000 kg
Harvest The weather conditions during the harvest made very careful selection of the best grapes necessary, especially in the case of the Sangiovese. As in previous years, great care was taken during the fermentation and extraction phases, carrying out more frequent but less intense délestage and pumping over to obtain the best results for colour and tannins.
Temperature fermentation For all three varieties, fermentation took placed at an average temperature of 27°, and an absolute maximum of 31°, to preserve as greatly as possible the aromas and typical features of the fruit.
Period fermentation From the beginning the must showed great complexity and above all (in the case of the Sangiovese) very typical varietal aromas and elegance.
Production technique Devatting, at the end of alcoholic fermentation, the wines were placed in new oak barriques where malolactic fermentation took place by the end of the year.
Aging Placed in new oak barriques where malolactic fermentation took place by the end of the year. They were then blended and aged for 12 months in barriques, racked and then tasted barrique by barrique before bottling. After another year ageing in the bottles the wine was released for sale
Alcohol 13.50% by volume
Production year 330,000 bottles
Matching First plates to the gravy, red and white meats, mannered and cheeses, wine from meditation.
On sale Price Antinori Tignanello Magnum 2013 HK$ 1,718.00 

Antinori

The ancient Antinori family has resided in Florence since the early 13th century when they moved from Calenzano, a village between Florence and Prato where their presence is recorded in 1188. The family initially worked in the silk trade and joined ...
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Vintage

xtraWine
95/100 
2013
Gambero Rosso
 
2012
James Suckling
97/100 
2012
Robert Parker
93/100 
2012
Veronelli
 
2012
Vitae AIS
 
2012
Wine Spectator
91/100 
2012
Bibenda
 
2011
Gambero Rosso
 
2011
James Suckling
95/100 
2011
Robert Parker
93/100 
2011
Veronelli
 
2011
Vitae AIS
 
2011
Wine Spectator
92/100 
2011
Bibenda
 
2010
Gambero Rosso
 
2010
Robert Parker
94/100 
2010
Veronelli
 
2010
Wine Spectator
92/100 
2010
Bibenda
 
2009
Gambero Rosso
 
2009
Robert Parker
94/100 
2009
Veronelli
 
2009
Wine Spectator
92/100 
2009
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