Antinori Tignanello (2007)

Denomination Toscana IGT The grapes used to produce Tignanello are carefully selected respecting certain criteria: exposure to the sun or the strength of the plants from which the bunches are picked. Once harvested, it is put to ferment with particular care. The fermentation was carried out at a controlled temperature between 27 and 31 ° C without ever exceeding them, preserving the olfactory sensations and the capacity of the fruit to the maximum. After the racking operation and alcoholic fermentation, the wines are placed in oak barrels to carry out the malolactic fermentation. After fermentation, the wine is blended and left to rest for 12 months in barrique. Periodically it is decanted and tasted until it is bottled. Before being put on the market, Tignanello ages for a further year in the bottle.