The original Super Tuscan, Tignanello, is produced exclusively from a 140-acre vineyard site at Antinori’s Tignanello Estate. 
Tignanello was the first Sangiovese to be aged in small oak barrels, the first Italian red wine in modern times to use a non-traditional grape variety, Cabernet, in the blend and among the first Italian red wines made in Chianti with no white grapes. 
Tignanello was first vinified as a single-vineyard Chianti Classico wine in 1970. 
Tignanello is only bottled in favorable vintages and thus, was not produced in the 1972, 1973, 1974, 1976, 1984, 1992 and 2002 vintages
Winemaking
In the cellars, the grapes are gently de-stemmed and individual berries are selected on the sorting table to ensure that only fully ripe berries go into the fermenting tanks. During the fermentation and maceration, the must is slowly transformed into wine, with a focus on obtaining freshness of aromas, extraction of color, and supple tannins.
After the wine is separated from its skins, it undergoes complete malolactic fermentation in small oak barrels. The aging takes place in French and Hungarian oak barrels and lasts 12-14 months. During this time the various lots of wine, each fermented separately based on grape variety and vineyard block, remain in barrel. The lots are then tasted barrel by barrel and assembled into the final blend a few months before bottling.
Tasting notes
Ruby red in color, 2019 Tignanello offers aromas of ripe red fruits which complement delicate aromas of cloves and licorice; sweet notes of mint and chocolate complete its complex bouquet. The palate is rich and vibrant with velvety tannins. Its lengthy finish and aftertaste bring back aromatic notes perceived on the nose.
Terroir 
The vineyards are southwest facing, with calcareous rocky-marl and limestone soils with tufaceous elements, locally called alberese rocks. They are planted between 1,150 and 1,312 feet above sea level.