Tenuta Tignanello house spotlight
Bindella's film of Tenuta Tignanello, the Chianti Classico estate where Antinori grows and bottles this Super Tuscan. The vineyard of the same name is on camera.
The market on this bottle
Wine-Searcher tracks this 2022 Tignanello across the open market. Their published U.S. low is $165.30 and the average is $182.91. Our slash is $159.
2022 Marchesi Antinori Tignanello Toscana IGT Tuscany, Italy
Antinori's Tignanello, Sangiovese with Cabernet, a 95-point Super Tuscan at one hundred fifty-nine dollars.
The 2022 Tignanello is 78 percent Sangiovese, 18 percent Cabernet Sauvignon, and 4 percent Cabernet Franc from the 77-hectare vineyard of the same name. Dark cherry, graphite, herbs, polished tannin, now $159.
The Super Tuscan that taught the world a new Tuscan language
Tignanello is produced exclusively from the vineyard of the same name: 77 hectares, limestone-rich soils, southwest exposure. Antinori's 2022 notes careful sorting, maceration aimed at aroma and supple tannin, malolactic in small oak, just over 13 months in French and some Hungarian barrels. Famous, but not lazy luxury. Dark-fruited, polished, still Tuscan.
The house
Marchesi Antinori turned a Sangiovese-led wine aged in small oak, blended with Cabernet, into a Tuscan red table wine in 1971.
The wine
78% Sangiovese, 18% Cabernet Sauvignon, 4% Cabernet Franc. Named vineyard only. 14% ABV.
The vintage
A 2022 with fruit density and structure enough to reward time as oak and tannin integrate.
The drinker
Serve slightly cool. Decant 60 to 90 minutes. Bistecca alla Fiorentina or wild boar pappardelle.
Cherry, graphite, herbs, and a polished close
Ripe fruit and Cabernet structure, with Italian freshness that keeps calling for food.
Antinori's 2022 notes emphasize careful sorting and a maceration aimed at aroma, color, and supple tannin. The wine has enough fruit density and structure to drink now with air or to hold.
Dark cherry, black fruit, graphite, Mediterranean herbs, floral lift.
Polished tannin, Sangiovese freshness, Cabernet frame, 14% ABV.
Savory, long, Tuscan. Serve slightly cool. Decant 60 to 90 minutes.
The modern Tuscan blueprint
Tignanello became famous because it kept the soul of Sangiovese while borrowing the structure and polish of Cabernet and small-barrel aging. Antinori's 2022 notes emphasize careful sorting, maceration aimed at aroma, color, and supple tannin, malolactic fermentation in small oak, and just over 13 months in French and some Hungarian oak. The wine is famous, but it is not lazy luxury.
The vineyard sits on marine marlstone, limestone, and schist between the Greve and Pesa river valleys. Power and mineral shape come from that hillside, not from a recipe.
Decant 60 to 90 minutes. Serve slightly cool with char, herbs, meat juices, tomato, mushrooms, or aged cheese.
From milestone to modern classic
This is the bottle that helped teach the world a new language for Tuscan red wine.
Tignanello began as a radical idea: a Sangiovese-led wine aged in small oak barrels, blended with Cabernet varieties, and released outside the old Chianti Classico formula. Antinori notes that it became a Tuscan red table wine in 1971 and has not been made in weaker vintages.
The estate sits in the heart of Chianti Classico between the Greve and Pesa river valleys. Its prized Tignanello and Solaia vineyards share hillsides with marine marlstone, limestone, and schist.
When someone sees Tignanello, they already understand it as a serious bottle. In the glass the appeal is more direct: ripe fruit, polished tannin, Italian freshness, and a finish that keeps calling for food.
Fire, fat, herbs, and slow-cooked Tuscan depth
Tignanello is structured enough for steak and fresh enough for rich pasta. Keep the food Tuscan, savory, and generous.
Two plates. One Bistecca alla Fiorentina. One pappardelle with wild boar ragu.
Decant 60 to 90 minutes and serve slightly cool. Pour with dishes that bring char, herbs, meat juices, tomato, mushrooms, or aged cheese.
Bistecca alla Fiorentina
A thick grilled steak is the most natural Tignanello pairing: bold enough for Cabernet structure, simple enough to let Sangiovese freshness shine.
Why it works: Char and beef fat soften the tannins. Rosemary, lemon, and salt pull out herbal, mineral, and dark-cherry notes.
View Recipe for Bistecca alla Fiorentina (opens in a new tab)
Pappardelle with Wild Boar Ragu
Slow-cooked ragu gives the wine savory depth: tomato, meat, herbs, pasta richness, and a long table moment.
Why it works: The sauce echoes dark fruit and earthy notes. Pasta and cheese round the tannins without dulling the finish.
View Recipe for Pappardelle with Wild Boar Ragu (opens in a new tab)Buy the bottle
Antinori's Tignanello, the original Super Tuscan, 95 points, dark cherry and graphite. One hundred fifty-nine dollars.
Put it in the cart. Open one with steak. Hold the next.
