Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $146.09Original €130.00≈ £109.82 | www.26generazioni.com ↗ |
2023 Technical Specifications
Grape Varieties Mainly Sangiovese with small proportions of Cabernet Sauvignon and Cabernet Franc
Classification Toscana IGT
Region Toscana
Soil Limestone-rich soil with tuffaceous elements
Orientation Southwest
Harvest Dates Sangiovese harvest began around September 20; Cabernet harvest was completed during the first half of October
Sites Exclusively from the Tignanello vineyard at Tenuta Tignanello
Fermentation Vessels Truncated conical tanks
Oak Types French oak; Hungarian oak
Production Details The vineyard lies at 350–400 meters. Musts were fermented in truncated conical tanks and macerated on their skins; racking followed daily sampling and tasting. Malolactic fermentation took place in small oak barrels. Separate lots aged in predominantly new French oak and a small proportion of Hungarian oak for a total of 13 months, were blended to complete barrel maturation, then received a further 12 months in bottle before release.
Tasting Notes Intense ruby red; ripe cherry, pomegranate, orange, hibiscus, violet, cocoa, pencil lead, white pepper and cranberry; juicy, mouth-filling palate with silky supple tannins; savory finish with blood orange and roasted hazelnut
2022 Technical Specifications
Residual Sugar 0.99 g/L
pH 3.45
Total Acidity 5.35 g/L
Grape Varieties 78% Sangiovese, 18% Cabernet Sauvignon, 4% Cabernet Franc
Classification Toscana IGT
Region Toscana
Soil Limestone-rich soil with tuffaceous elements
Orientation Southwest
Harvest Dates Sangiovese and Cabernet Franc were harvested in mid-September; Cabernet Sauvignon was picked during the first week of October
Sites Exclusively from the Tignanello vineyard at Tenuta Tignanello
Fermentation Vessels Truncated conical tanks
Oak Types French oak; Hungarian oak
Sulfites 86.0 ppm
Contains Added Sulfites Yes
Closure Natural Cork
Production Details The vineyard lies at 350–400 meters. Musts were fermented in truncated conical tanks and macerated on their skins, with racking after daily sampling and tasting. Malolactic fermentation occurred in small oak barrels. Separate lots matured in predominantly new French oak and a small proportion of Hungarian oak for just over 13 months, were blended to complete barrel maturation, then aged another 12 months in bottle before release. A specialist vendor recommends serving at 18–20 °C.
Tasting Notes Intense ruby red with purple hues; cherry, ripe black cherry, pomegranate, violet, fresh balsamic notes, vanilla and cotton candy; supple savory tannins, density and freshness; long finish
Critics Ratings James Suckling 96/100; Wine Advocate 97/100
2021 Technical Specifications
Grape Varieties Mainly Sangiovese with small proportions of Cabernet Sauvignon and Cabernet Franc
Classification Toscana IGT
Region Toscana
Soil Calcareous soil with tuffaceous elements
Orientation Southwest
Harvest Dates Harvest began during the final ten days of September with Sangiovese and ended October 20 with the Cabernet varieties
Sites Exclusively from the Tignanello vineyard at Tenuta Tignanello
Fermentation Vessels Truncated conical tanks
Oak Types French oak; Hungarian oak
Production Details The vineyard lies at 350–400 meters. Musts fermented in truncated conical tanks and were carefully macerated; racking followed daily tasting. Malolactic fermentation occurred in barriques. Separate lots matured in predominantly new French oak and a small proportion of Hungarian oak for approximately 15 months, were blended to complete oak maturation, then received a further 12 months in bottle before 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
2020 Technical Specifications
Grape Varieties Mainly Sangiovese with small proportions of Cabernet Sauvignon and Cabernet Franc
Classification Toscana IGT
Region Toscana
Soil Calcareous soil with tuffaceous elements
Orientation Southwest
Harvest Dates September 20 through October 9; Sangiovese and Cabernet Franc were picked first and Cabernet Sauvignon last
Sites Exclusively from the Tignanello vineyard at Tenuta Tignanello
Fermentation Vessels Truncated conical tanks
Oak Types French oak; Hungarian oak
Production Details The vineyard lies at 350–400 meters. Musts fermented in truncated conical tanks and were carefully macerated; racking followed daily tasting. Malolactic fermentation occurred in barriques. Separate lots matured in French and Hungarian oak, partly new and partly second passage, for approximately 15 months, were blended to complete oak maturation, then received a further 12 months in bottle before release.
Tasting Notes Intense ruby red; ripe cherry, strawberry, blackberry, violet, mallow, rose, roasted coffee and cocoa; vibrant then enveloping palate; pepper, licorice and aromatic herbs on a long fresh finish
Critics Ratings James Suckling 97/100; Vinous 96/100
Sources: www.antinori.it ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Mainly Sangiovese with small proportions of Cabernet Sauvignon and Cabernet Franc
Classification Toscana IGT
Region Toscana
Soil Calcareous soil with tuffaceous elements
Orientation Southwest
Harvest Dates Harvest began during the second ten days of September with Sangiovese and finished October 16 with the Cabernet varieties
Sites Exclusively from the Tignanello vineyard at Tenuta Tignanello
Fermentation Vessels Truncated conical tanks
Oak Types French oak; Hungarian oak
Production Details The vineyard lies at 350–400 meters. Musts fermented in truncated conical tanks and were carefully macerated; racking followed daily tasting. Malolactic fermentation occurred in barriques. Separate lots matured in French and Hungarian oak, partly new and partly second passage, for approximately 14–16 months, were blended to complete oak maturation, then received a further 12 months in bottle before release.
Tasting Notes Ruby red; red fruit, strawberry, pomegranate, apricot, preserved peach, vanilla, dried flowers, chocolate, nutmeg, coffee, caramel and Mediterranean herbs; enveloping and graceful with silky vibrant tannins; roasted-coffee and bitter-cocoa finish
Critics Ratings Wine Advocate 96/100; Wine Spectator 96/100
Sources: www.antinori.it ↗ · Compare this vintage
Producer Information
Website
Address
via Cassia per Siena, 133, Loc. Bargino, 50026 San Casciano val di Pesa, Firenze, Italy
Email
Owner
Antinori Family (26th generation)