Cignale Colli della Toscana Centrale IGT
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Cignale was created in 1980, when Neil and Maria Empson decided to make their own Super Tuscan along with Alessandro “Sandro” François and his wife, Antonietta, who own a historic estate in northeastern Chianti Classico – one of the region’s finest sites, in Greve in Chianti.
A blend of mostly Cabernet Sauvignon, with a touch of Merlot from vineyards located at an altitude of 490-520 meters (1,610-1,710 feet) above sea level, with south/southeastern exposure. Maceration on the skins lasts 20 days at 28 °C (82.4 °F). The wine ages in barrique for 20-24 months, followed by at least six months in bottle.
The name comes from an unfortunate mishap – just before one of the very first harvests, the entire crop was wiped out by wild boars. A legendary event for the team, the wine was named Cignale, which means wild boar in the Tuscan dialect. Maria Gemma Empson designed the label.
Cignale enjoys a long cellar life, even up to 20 years.
Wine exported to
USA, Australia, Japan, Turks and Caicos, Bermuda
Most recent awards
- 2019 | Wine Advocate95
- 2019 | James Suckling94
- 2019 | Vinous92
- 2018 | Wine Enthusiast91
- 2016 | Wine Spectator91
Grape Varieties:
90% Cabernet Sauvignon, 10% Merlot
Type of yeast:
Selected
Fermentation temperature:
28 °C (82.4 °F)
Length of maceration:
20 days
Malolactic fermentation:
Yes
Aging containers:
Barrique
Container size:
225 L
Aging before bottling:
20-24 months
Aging in bottle:
6 months
Closure:
Natural Cork
Organic:
No
Vineyard location:
From vineyards near La Sorgente and Ponticini
Vineyard size:
7.5 acres
Soil composition:
A mix of sand, silt, and clay
Vine training:
Guyot
Altitude:
490-520 meters (1,610-1,710 feet)
Vine density:
2,631 vines per acre
Yield:
1 ton per acre
Exposure:
South/Southeastern
Years planted:
1981
Time of harvest:
Mid-September
First vintage of this wine:
1986
Total yearly production (in bottles):
13,500
Tasting notes:
Very floral and beautiful with hints of dark fruit, black currant and dried flowers, such as violets. Full body, firm and silky tannins and a fresh and bright finish. Lots of dried citrus undertones.
Serving temperature:
Best served at 18-20 °C (64.4 - 68 °F).
Food pairings:
Pairs well with roasted or grilled red meats and game dishes.
Aging potential:
20 years
Winemaker:
Alessandro François