The Tenuta Tignanello estate is located between two valleys in the heart of the Italian Chianti Classico, 30 km from the city of Florence. The property boasts 127 hectares of its own vineyards planted with both native and international varieties and represents a paradigm of the Italian “Supertuscan” phenomenon. Its first harvests date back to the 1870s, being one of the first wines made with the local Sangiovese grape aged in barrels. Tignanello is the flagship of the Antinori family, owners of the winery, and is made from Sangiovese, Cabernet Sauvignon, and Cabernet Franc, from vineyards planted on limestone. The must ferments in different truncated cone-shaped tanks, with the three varieties separately, and undergoes malolactic fermentation in oak barrels. It then continues aging in oak barrels, combining French and Hungarian origins, for about 12 to 15 months. Before going to market, it rests in the bottle for another year.