This Chianti is a signature wine for Antinori and is consistently one of the most outstanding wines from the Chianti Classico region. Since 2011, it has been produced exclusively from a selection of the grapes of the Tignanello estate. Upon arriving in the cellars, the grapes are destemmed and the berries carefully selected on sorting tables. The grapes are handled with the express purpose of preserving all their aromas and components; highly important both for the Sangiovese and for the Cabernet as well. Once in the stainless steel fermenting tanks, the fermentation itself lasts approximately a week and is followed by a nine or ten day period of skin contact. After being run off its skins, the wine goes immediately into small oak barrels, principally of French oak. Still separated on the basis of its vineyard source, the wine is aged for approximately a year in French and Hungarian oak barrels. At the end of the aging period the wine is bottled and given an additional twelve month aging in bottle in preparation for release. 90% Sangiovese and 10% Cabernet Sauvignon, this 2013 scored 93 points from the Wine Spectator who said "This rich red evokes concentrated black cherry, black currant, spice, graphite and earth aromas and flavors. The oak is deftly integrated. Best from 2018 through 2028."