Each vintage, each plot of land, each new idea to be advanced is a new beginning, a new pursuit for achieving higher quality standards. As Marchese Piero loves to say: “Ancient family roots play an important part in our philosophy but they have never hindered our innovative spirit”.
Tignanello is a blend of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc aged for 14 months in French and Hungarian oak. The introduction of Cabernet Sauvignon in the blend, the use of French barriques and the elimination of the then-mandatory white varieties helped the wine to acquire immediate recognition and to start the “Supertuscan” revolution.
The Badia a Passignano abbey is situated in Sambuca Val di Pesa, three kilometers to the south of the Tenuta Tignanello estate. The Badia a Passignano Chianti Classico Gran Selezione is the only Chianti made by Antinori with 100% Sangiovese (aged in Hungarian oak in the abbey’s underground cellars) and is made from a selection of the best grapes from the 53 hectares owned by the family since 1987.
Organic & Biodynamic Wines
With minimal intervention and low sulphur – the cornerstones of any good organic winemaker – critics argue you can actually taste this living environment, the wine’s ‘terroir’. Biodynamic winemaking goes beyond organics, it's a holistic approach to farming. Following the biodynamic calendar vineyard tasks will only occur on stated days and only natural products will be used.
What are Organic & Biodynamic wines?
No artificial chemical fertilizers, pesticides, fungicides and herbicides
Winemaking following the natural rhythms of Mother Earth.