Antinori Grappa di Tignanello
Grappa Tignanello is obtained by distilling the pomace of Cabernet and Sangiovese grapes harvested in the Tignanello vineyard, situated in the Tignanello estate, in the heart of Chianti Classico. The fermented grapes are transferred to the distillery immediately after emptying the fermenting vats (racking) and then pressed. This procedure guarantees that distillation is carried out using only the best quality skins, rich in alcohol and especially in aromatic substances. A very careful selection is
then made of the different ‘lots’ of grappa resulting from the distillation of the different ‘lots’ of marc, and only the best ones, the most balanced and aromatic ones, are then assembled and bottled. Grappa Tignanello is available in limited quantities.
The Antinori family has been involved in the production of wine for over six centuries, ever since, in 1385, Giovanni di Piero Antinori entered as a member, the “Arte Fiorentina”, the Winemakers’ Guild of the city of Florence. During this entire long period, thorough twenty six generations, the family has always directly managed this work with courageous and, at times, innovative decisions, but always maintaining, unaltered, a fundamental respect for tradition and for the territory in which they have operated.
Today the firm is run by Marquis Piero Antinori with the support of his three daugthers, Albiera, Allegra, and Alessia, directly involved in the work of the house. Tradition, passion, and intuition have been the three driving principles which have led the Marquis Antinori firm to become a leader in Italian wine.
Each and every vintage, each and every separate area, each and every idea which is to be put into practice is a new beginning, a new search for higher quality standards. As Marquis Piero Antinori likes to repreat: “ancient roots play an important role in our work. But have never been a limit to our innovative spirit”. The estates in Tuscany and Umbria, the historic patrimony of the family, have been joined, over time, by investments in other territories with an important potential for high level wine both in Italy and abroad, in places where it would be possible to begin working for a larger prestige and wider awareness of the family’s ability to produce outstanding wine.
The Marchesi Antinori firm expresses its passion for viticulture by a constant search for even the smallest areas for quality improvement. For this reason, continuous experiments go forward both in the vineyards and in the cellars, seeking new clones of local and international grape varieties, experimenting cultivation techniques, vineyard altitudes, fermentation practices an temperatures, modern and traditional fermentation methods, different types of oak for aging and different sizes and age for the casks and barrels themselves, and different aging times before their commercial release for the bottled wines as well.