Tignanello, like Sassicaia, holds a special place in the history of Italian wine. First made in 1970, 'Tig' was a groundbreaking blend of the local Sangiovese with international Cabernet Sauvignon.  Located in the heart of Chianti Classico, the vineyard lies at 350–400 metres, with a south-westerly exposure and rocky, limestone-rich soils.  The wine is matured in small oak barrels before further ageing in bottle and combines the fragrance and freshness of Sangiovese with the depth and structure of Cabernet, typically showing ripe cherry, plum and dark berry fruit alongside spice, tobacco, liquorice and touches of chocolate and cedar. Rich and beautifully refined, it balances impressive concentration with vibrant acidity, polished tannins and a long, persistent finish.  Superb with roast or grilled beef, lamb, wild boar or venison, as well as classic Tuscan dishes, rich ragù and mature hard cheeses such as aged Pecorino.

"The 2016 Tignanello is flat out stunning. Dark, dense and resonant, the 2016 is a wonderfully complete wine that will provide readers with decades of pure drinking pleasure. The 2016 is especially dark and brooding, and yet the tannins are incredibly polished to the point of being perceptible. In the glass, the 2016 is complete and regal, perhaps because of the super-classic blend of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc. The pedigree of the vintage comes through in the wine's extraordinary balance and total sense of finesse. I don't think there is another wine anywhere in the world made entirely from estate fruit that can match Tignanello for quality, consistency and value within its peer group of top-flight reds."  Antonio Galloni, Vinous.com