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The acidity cuts through fat and richness without disappearing
so the wine leans toward fresh red fruit
Pork tenderloin with apples and sage
planted between 1954 and 1966
Antinori Tignanello 2022 Subregion_Brunello di Montalcino The acidity cuts through fatThe Land Tignanello is produced from a single vineyard on the same Chianti Classico hillside as Solaia, land the Antinori family has farmed since the mid 1800s. The vineyard covers roughly 77 hectares at 350 to 400 meters above sea level with a southwestern exposure, on Pliocene era soils of calcareous marl and alberese limestone. The site runs hot by day and cools sharply at night, a swing that keeps acidity intact through a long ripening season.
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