Rosso Toscano IGT “Tignanello” 2016 – Marchesi Antinori

Decorazione_Tavola disegno 1

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Rosso Toscano IGT “Tignanello” 2016 – Marchesi Antinori

Grapes are harvested and selected during the period from September 20 to October 10. Fermentation takes place at a controlled temperature in oak barrels and gives more finesse and fragrance to the tannins. Then the wine ages in French and Hungarian oak barrels for a period of time of about 12 to 14 months, then the different batches, vinified separately according to variety, are blended to create the final blend. 96/100 points Robert Parker


red meat


sangiovese 80%, cabernet sauvignon 15%, cabernet franc 5%.


0.75 lt


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1 in stock

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