Tenuta Tignanello Tignanello 2013 Vintage • Fall and Winter Were Characterized by Mild Temperatures and Frequent Rainfall

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Tenuta Tignanello Tignanello 2013 Vintage • Fall and winter were characterized by mild temperatures and frequent rainfall. • Spring began with similar weather and slightly delayed bud break and flowering. • Spring remained cool but weather warmed in summer but without excessively hot temperatures. • The months during harvest were climatically ideal for full development of the grapes with excellent shifts between daytime high temperatures and nighttime low temperatures. • Harvest began during the last half of September with Sangiovese, then proceeded to Cabernet Franc and ended with Cabernet Sauvignon between Oct. 5th and Oct. 15th. Vineyard Histor y • The original Super Tuscan, Tignanello, is produced exclusively from a 140-acre vineyard site at Antinori’s Tignanello Estate. Estate Grown, Origin • The vineyards are southwest facing, with calcareous rocky-marl and limestone Toscana IGT soils with tufaceous elements, locally called alberese rocks. They are planted between 1,150 and 1,312 feet above sea level. Blend 80% Sangiovese • Tignanello was the first Sangiovese to be aged in small oak barrels, the first Italian 15% Cabernet Sauvignon red wine in modern times to use a non-traditional grape variety, Cabernet, in the 5% Cabernet Franc blend and among the first Italian red wines made in Chianti with no white grapes. Alcohol 13.5% • Tignanello was first vinified as a single-vineyard Chianti Classico wine in 1970. • With the 1971 vintage, the wine was named Tignanello, and in 1975, white Tasting Notes grapes were eliminated from the vineyard and the blend. • Since the 1982 vintage, the vineyard and wine blend has been 80% Sangiovese, Intensely ruby red in color with purple 15% Cabernet Sauvignon and 5% Cabernet Franc. highlights, the 2013 Tignanello shows an • Tignanello is only bottled in favorable vintages and thus, was not produced in intense nose of ripe red fruit in addition the 1972, 1973, 1974, 1976, 1984, 1992 and 2002 vintages. to notes of vanilla, chocolate, and leather imparted from the oak. Spicy and balsamic Vinification sensations give additional complexity in • In the cellars, the grapes are gently de-stemmed and individual berries are the layers of aromatics. The wine is ample selected on the sorting table to ensure that only fully ripe berries go into the and enveloping on the palate with supple fermenting tanks. During the fermentation and maceration, the must is slowly tannins and a savory freshness that fully transformed into wine, with a focus on trying to obtain freshness of aromas, respects the character and personality of extraction of color, and supple tannins. the Sangiovese grape. The balance between • After the wine is separated from its skins, it undergoes complete malolactic acidity and tannins is excellent and the fermentation in small oak barrels. The aging takes place in French and finish and aftertaste are of a lovely length Hungarian oak barrels and lasts for about 16-18 months. During this time the various lots of wine, each fermented separately based on grape variety and and persistence. vineyard block, remain in barrel. The lots are then tasted barrel by barrel and assembled into the final blend a few months before bottling. ITEM # 127 © 2016 Imported from Italy by Ste. Michelle Wine Estates Ltd., Woodinville,WA .

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Tenuta Tignanello
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