Features
Name:
Grappa Tignanello specialità di Chianti astucciata
Terrain:
soils derived from Pliocene marine marls with limestone and shale
Refinement:
Winery
The Antinori have dedicated themselves to the art of viticulture for more than six hundred years: ever since, in 1385, Giovanni di Piero Antinori joined the Florentine Guild of Winemakers.
For 26 generations, the family has always managed this activity directly, making innovative and sometimes courageous choices, but always maintaining unaltered respect for tradition and for the territory.
Each vintage, each soil, each idea is a new beginning, a new search for higher and higher quality margins. As Marquis Piero likes to say: "the ancient roots play an important role in our philosophy, but they have never inhibited our innovative spirit".
Description
Coming from the Tignanello Vineyard, it is a specialty produced in limited quantities, created to offer the scents and aromas of the grapes grown in the Chianti region in a fine and aromatic distillate.
Organoleptic characteristics:
Transparent and crystalline.
The nose offers delicate aromas of white flowers, rose petals and small red berries. Persuasive, smooth and balanced on the palate, with fruity and spicy notes which anticipate a fresh and very persistent finish.
Storage time:
over 20 years
Food pairings
Vinification
Fermented pomace is transferred to the distillery soon after the emptying of the fermentation tanks (racking) and the relative pressing. This process ensures the distillation is done by using only the best pomace, rich in alcohol and in particular in aromatic substances.
Acknowledgements
