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Tignanello 2022 - Antinori
€220.00
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An Iconic Super Tuscan with 97pts from Robert Parker, 96pts from James Suckling, and 95pts from Decanter!

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Why do we love it?

Tignanello 2022 Antinori is one of those wines that changed the course of history. It was among the very first Super Tuscans, released in 1971, and remains in the top five Italian wines with a devoted following. So, it’s no surprise that it earned an impressive 97 points from Robert Parker, 96 from James Suckling, and 95 from Decanter!

Marchesi Antinori has been producing wine since 1385, when Giovanni di Piero Antinori joined the Florentine Winemakers’ Guild. Over 26 generations, the family has passed down its winemaking craft, remaining a family-owned estate. In the 20th century, Antinori played a pivotal role in creating Super Tuscan wines, which completely transformed the global perception of Italian wine. Today, its two flagship wines—Tignanello and Solaia—are considered among the most influential wines in the history of Italian winemaking.

Tignanello 2022 Antinori is a blend of Sangiovese with small percentages of Cabernet Sauvignon and Cabernet Franc. Grapes are meticulously selected at peak ripeness, then fermented in special conical tanks. The wine is transferred to small oak barrels for malolactic fermentation, then aged in French and Hungarian oak (mostly new) for 13 months, gaining elegant spicy notes. After bottling, it rests for another 12 months to achieve perfect balance and depth.

A few bottles from this highly acclaimed vintage remain in our cellar. Tignanello Antinori 2022 deserves a place in your collection—a true treasure that will evolve beautifully over time.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Stunning notes of cherry, ripe blackberry, and sour cherry, complemented by delicate hints of violet, vanilla, and cedar. Layers of pepper, clove, dried herbs, and chocolate emerge with time.


On the palate it is full-bodied with vibrant yet balanced acidity and firm tannins. Flavors of black cherry, blackberry, and plum are enriched by vanilla, licorice, pepper, and subtle cocoa nuances.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 14,5%
Origin Tuscany, Italy
Variety Sangiovese, Cabernet Sauvignon, Cabernet Franc
Aromas cherry, ripe blackberry, sour cherry, violet, vanilla, cedar, pepper, clove, dried herbs, chocolate
Bottle Size 750ml
Barrique 13 months
Serving temperature 16–18°C
Aging 10+ years
Closure Cork
Organic No

TIGNANELLO 2022 - ANTINORI

PAIR IT

Pair it with bistecca alla Fiorentina, tagliatelle with ragù, or long-aged cheeses.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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