Double Magnum 3 Liters Tignanello 2009 in Wooden Box Antinori

Produkt Code 1631
CHF 1567,45 CHF 1700,00
Anfangspreis CHF 1700,00
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Merkmale
Weinkellerei Antinori
Bezeichnung Tignanello
Jahrgang 2009
Rebsorten 80% Sangiovese, 15% Cabernet Sauvignon, 5 % Cabernet Franc
Alkoholgehalt 13,50%
Cl 300cl
Sulfiten Enthält Sulfite
Code ICQRF FI 16921
Weinkellereigebäude Marchesi Antinori-S.Casciano (FI)-Via Cassia per Siena, 133
Bottle size Magnum
Combination Sliced beef, Florentina Steak, wild game, mushroom risotto
Region Tuscany (Italy)
Style Full-bodied and intense
Wine list Rosso Igt
Weinbeschreibung

This bottle is sold in Wooden Box and is Double Magnum 3 Liters.

 

Tignanello is a wine of the Tuscan tradition, precious, refined and of great luxury. It tells the history of the territory and the capacity of innovation of the master cellars of the estate Tignanello Marchesi Antinori. It was the first Sangiovese to be aged in barrique, the first modern red wine blended with non-traditional varieties such as Cabernet Sauvignon, and one of the first red wines in Chianti not to use white grapes. Tignanello dei Marchesi Antinori is a milestone. It is produced with a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc. After aging in barriques for about 12-14 months, the wine rests in the bottle for a further year of aging.

 

Characteristics of the Tignanello wine of Antinori winery

This sensational Tuscan red wine has a very intense ruby red color when examined for its organoleptic qualities. The aroma on the nose offers a very intense and fruity smell, with hints of red fruits, notes of vanilla and cocoa. The palate is deep and velvety, with rich freshness and soft tannins.

 

Suggested pairings tasting this tuscan red wine

An ideal wine to be combined with dishes of game and game, but also with mature cheeses or like all great wines, it is also wonderful to sip alone. It should be served at 18°-20°C in a wide glass that allows the wine to oxygenate in order to favor the sensorial notes to release and invade the taster’s nose, it is recommended to let the wine breathe 1-2 hours before serving.

 

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