Tignanello was the first Sangiovese to be aged in barriques, the first contemporary red wine blended with untraditional varieties (specifically Cabernet) and one of the first red wines in the Chianti Classico region that didn’t use white grapes. Tignanello is a milestone. It’s made primarily with Sangiovese and asmall percentage of Cabernet Sauvignon and Cabernet Franc, and underwent an additional 12-month period of aging in the bottle before being released.

The Tenuta Tignanello estate is in the heart of Chianti Classico, in the gently rolling hillsides between the Greve and Pesa river valleys.

Tignanello is a deep ruby red color. Its nose offers exceptional complexity with notes of red fruits, strawberries and pomegranate that give rise to delicate aromas of apricots and peaches in syrup accompanied by elegant sensations of vanilla, dried flowers, chocolate, and pleasant spicy sensations of nutmeg. Its bouquet is completed by notes of coffee, caramel, and aromatic Mediterranean herbs. A graceful and mouth filling palate presents silky, vibrant tannins and imparts liveliness, sapidity and a lengthy flavor profile. The aftertaste is characterized by notes of roasted coffee and bitter chocolate.

For a classic Tuscan experience, pair Tignanello with Bistecca alla Fiorentina, a simply seasoned and grilled T-bone steak that complements the wine’s tannins and richness. Another excellent pairing is Wild Boar Ragù with Pappardelle, where the robust, gamey flavors of the meat resonate beautifully with the wine’s structure.

For cheese lovers, Aged Pecorino Cheese provides a sharp and salty contrast that highlights the wine’s fruitiness and acidity. Vegetarians can enjoy Porcini Mushroom Risotto, as the earthy flavors of porcini enhance the wine’s complexity. Lastly, Osso Buco, a slow-cooked veal dish with a rich, savory sauce, pairs well with Tignanello’s bold character and tannic profile.