What does Tignanello taste like?

Expect complex aromas of black cherry, blackberry, dark chocolate, tobacco, and balsamic herbs, with a palate that balances vibrant acidity and silky, refined tannins leading to a long, persistent finish.

When is the best time to drink Tignanello?

It shows beautifully from 8 to 20 years after the vintage. A younger release (3–5 years) reveals primary fruit; 10+ years reward patience with extraordinary complexity.

Does Tignanello need decanting?

Yes. Decanting for at least 1 hour is strongly recommended to allow the complex aromas to fully open and the tannins to soften.

What makes Tignanello historically significant?

Released in 1971, it was the first Sangiovese aged in small French oak barriques and among the first Italian reds to blend Sangiovese with Cabernet Sauvignon without white grapes — defining the 'Super Tuscan' category.

How does Tignanello pair with Japanese food?

Its bold structure and umami-friendly profile work remarkably well with Wagyu beef, unagi kabayaki, duck teriyaki, and miso-glazed short ribs — dishes that echo the wine's depth without overpowering its elegance.

CuvéeTuscanyRed

Antinori Tignanello

Name: Antinori Tignanello
Brand: Antinori
Availability: InStock

アンティノリティニャネッロ

Antinori

About Antinori Tignanello

Style: Red
Grape Varieties: Sangiovese, Cabernet Sauvignon, Cabernet Franc
Price Range: ¥16,000-22,000

The wine that defined the Super Tuscan category, a Sangiovese-Cabernet blend from a historic amphitheater-shaped vineyard in Chianti Classico, aged in small barriques.

Sommelier's Note

Tignanello is not just a great wine — it is the wine that rewrote Italian winemaking history. Every serious collector owes it to themselves to have it in their cellar.

New to wine?

The wine that invented the Super Tuscan category — start here to understand why modern Italian wine matters.

Food Pairings

Pairs exceptionally well with grilled red meats, game, aged cheeses, and rich pasta dishes. Its bold structure and refined tannins also complement umami-rich Japanese cuisine: grilled Wagyu beef with soy-based sauce, unagi (eel) kabayaki, or duck breast teriyaki are outstanding matches.

When to drink it

Milestone celebrations, formal dinner parties, or as the centerpiece of a serious wine tasting.

Where to Buy

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Terroir & Winemaking

Grapes are sourced exclusively from the Tignanello vineyard (approx. 77 hectares, 350–400 m elevation, limestone-rich soils, southwestern exposure) in the Chianti Classico zone. Typical blend: 75–80% Sangiovese, 13–18% Cabernet Sauvignon, 7% Cabernet Franc. Fermentation in conical stainless-steel tanks; malolactic fermentation in barrel; aged approximately 12–15 months in new and second-fill French and Hungarian oak barriques, followed by 12 months of bottle aging before release.

About the producer

AntinoriItaly's greatest wine dynasty—creators of Tignanello, the Super Tuscan that changed Italian wine foreverVisit the producer page →

More wines from Antinori

Frequently Asked Questions

What does Tignanello taste like?: Expect complex aromas of black cherry, blackberry, dark chocolate, tobacco, and balsamic herbs, with a palate that balances vibrant acidity and silky, refined tannins leading to a long, persistent finish.
When is the best time to drink Tignanello?: It shows beautifully from 8 to 20 years after the vintage. A younger release (3–5 years) reveals primary fruit; 10+ years reward patience with extraordinary complexity.
Does Tignanello need decanting?: Yes. Decanting for at least 1 hour is strongly recommended to allow the complex aromas to fully open and the tannins to soften.
What makes Tignanello historically significant?: Released in 1971, it was the first Sangiovese aged in small French oak barriques and among the first Italian reds to blend Sangiovese with Cabernet Sauvignon without white grapes — defining the 'Super Tuscan' category.
How does Tignanello pair with Japanese food?: Its bold structure and umami-friendly profile work remarkably well with Wagyu beef, unagi kabayaki, duck teriyaki, and miso-glazed short ribs — dishes that echo the wine's depth without overpowering its elegance.

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