Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | EUR 130.00≈ $149.32 · £111.47 | www.26generazioni.com ↗ |
Latest Technical Specifications · 2023
Alcohol 14.5%
Residual Sugar 1.05 g/L
pH 3.44
Total Acidity 5.46 g/L
Calories 135 kcal / glass
150ml glass135 kcal
750ml bottle675 kcal
Grape Varieties 80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc
Classification Toscana IGT
Region Toscana
Soil Calcareous-origin soil with tuffaceous elements
Orientation Southwest
Harvest Dates Harvest began around 20 September with Sangiovese and finished during the first ten days of October with the Cabernet varieties.
Sites Exclusively from the namesake Tignanello vineyard, a 77-hectare parcel at Tenuta Tignanello
Fermentation Vessels Truncated-conical tanks
Oak Types French oak with a very small proportion of Hungarian oak
Sulfites 84.0 ppm
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Lots underwent initial separate maturation, were blended, and completed a producer-stated total of 13 months in mostly new French oak with a very small Hungarian component, followed by a further 12 months in bottle before release. The specialist vendor instead lists more than 15 months in barrique, so the oak-duration disagreement is preserved rather than resolved. The vendor recommends serving at 18–20°C.
Tasting Notes Intense ruby red; ripe cherry, pomegranate, orange, hibiscus, violet, cocoa, graphite, white pepper and cranberry; juicy and enveloping with sweet silky tannins, a savory long finish, blood orange and toasted hazelnut.
Food Pairing Bistecca alla fiorentina; roast wild boar with lentils; tagliatelle with black truffle
2023 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.05 g/L
pH 3.44
Total Acidity 5.46 g/L
Calories 135 kcal / glass
150ml glass135 kcal
750ml bottle675 kcal
Grape Varieties 80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc
Classification Toscana IGT
Region Toscana
Soil Calcareous-origin soil with tuffaceous elements
Orientation Southwest
Harvest Dates Harvest began around 20 September with Sangiovese and finished during the first ten days of October with the Cabernet varieties.
Sites Exclusively from the namesake Tignanello vineyard, a 77-hectare parcel at Tenuta Tignanello
Fermentation Vessels Truncated-conical tanks
Oak Types French oak with a very small proportion of Hungarian oak
Sulfites 84.0 ppm
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Lots underwent initial separate maturation, were blended, and completed a producer-stated total of 13 months in mostly new French oak with a very small Hungarian component, followed by a further 12 months in bottle before release. The specialist vendor instead lists more than 15 months in barrique, so the oak-duration disagreement is preserved rather than resolved. The vendor recommends serving at 18–20°C.
Tasting Notes Intense ruby red; ripe cherry, pomegranate, orange, hibiscus, violet, cocoa, graphite, white pepper and cranberry; juicy and enveloping with sweet silky tannins, a savory long finish, blood orange and toasted hazelnut.
Food Pairing Bistecca alla fiorentina; roast wild boar with lentils; tagliatelle with black truffle
2022 Technical Specifications
Alcohol 14.0%
Residual Sugar 0.99 g/L
pH 3.45
Total Acidity 5.35 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 78% Sangiovese, 18% Cabernet Sauvignon, 4% Cabernet Franc
Region Toscana
Harvest Dates Sangiovese and Cabernet Franc were harvested around mid-September; Cabernet Sauvignon was harvested during the first week of October.
Fermentation Vessels Truncated-conical tanks
Oak Types French oak with a very small proportion of Hungarian oak
Sulfites 86.0 ppm
Contains Added Sulfites Yes
Closure Natural Cork
Production Details The producer reports slightly more than 13 months of oak maturation, initially in separate lots and then as the final blend, followed by a further 12 months in bottle. The specialist vendor reports 17 months in barrique, so this duration conflict is retained. The vendor recommends serving at 18–20°C.
Tasting Notes Intense ruby red with purple highlights; cherry, ripe sour cherry, pomegranate, violet, fresh balsamic notes, vanilla and cotton candy; sweet savory tannins, density, freshness and a long finish.
Critics Ratings James Suckling 96/100; Wine Advocate 97/100
2021 Technical Specifications
Grape Varieties Predominantly Sangiovese with small proportions of Cabernet Sauvignon and Cabernet Franc
Classification Toscana IGT
Region Toscana
Harvest Dates Harvest began during the final ten days of September with Sangiovese and finished on 20 October with the Cabernet varieties.
Fermentation Vessels Truncated-conical tanks
Oak Types French oak with a small proportion of Hungarian oak
Production Details Approximately 15 months of oak maturation, initially in separate lots and then as the assembled blend, followed by a further 12 months in bottle before market release.
Tasting Notes Intense ruby red with purple highlights; ripe plum, blackberry, candied orange peel, dark chocolate, caramel, licorice and sweet tobacco; rich, graceful and intense with sweet vibrant tannins and a long persistent finish.
Critics Ratings Vinous 98/100; Falstaff 97/100; Wine Advocate 98/100
Sources: www.antinori.it ↗ · Compare this vintage
2010 Technical Specifications
Classification Toscana IGT
Region Toscana
Harvest Dates Cabernet Franc was picked 25–28 September; Sangiovese picking did not begin before 30 September; Cabernet Sauvignon was picked 4–12 October.
Fermentation Vessels Truncated-conical tanks
Oak Types French and Hungarian oak
Production Details Grapes were sorted, destemmed and gently crushed. Fermentation and maceration were managed for aroma, color and tannin extraction. Malolactic fermentation occurred in barriques, followed by approximately 12–14 months of separate-lot maturation in French and Hungarian oak, partly new and partly described as first-passage barrels; lots were blended several months before bottling. Recorded season metrics were 1,341 mm annual rainfall, 658 mm rainfall from 1 April–31 October, and an 18.43°C mean temperature over that April–October period.
Tasting Notes Intensely varietal aromas of red fruit, raspberry and licorice; balanced and refined palate with polished tannins, good acidity, savory and mineral notes, and a long persistent finish.
Critics Ratings Vinous 96/100; James Suckling 96/100
Sources: www.antinori.it ↗ · Compare this vintage
2006 Technical Specifications
Classification Toscana IGT
Region Toscana
Soil Calcareous-origin soil with tuffaceous elements
Orientation Southwest
Harvest Dates Sangiovese harvesting concluded during the first week of October and Cabernet harvesting during the second week of October.
Sites Exclusively from the namesake Tignanello vineyard, a 77-hectare parcel at Tenuta Tignanello
Production Details Extraction used délestage and pump-overs. Fermentations for all three varieties averaged 27°C and never exceeded 31°C. After alcoholic fermentation and racking, the wines underwent malolactic fermentation in new oak barriques, were blended, rested for approximately 12 months in barriques, and were bottled after barrel-by-barrel tasting. Market release followed a further year of maturation.
Tasting Notes Very intense ruby red; fragrant ripe red fruit and spice; rich, full and rounded yet elegant and complex, with sweet velvety tannins, persistence, and chocolate and citrus on the finish.
Sources: www.antinori.it ↗ · Compare this vintage