Cignale Colli della Toscana Centrale IGT

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:


Fermentation temperature:

28 °C (82.4 °F)

Length of maceration:

20 days

Malolactic fermentation:


Aging containers:


Container size:

225 L

Aging before bottling:

20-24 months

Aging in bottle:

6 months


Natural Cork



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:



490-520 meters (1,610-1,710 feet)

Vine density:

2,631 vines per acre


1 ton per acre



Years planted:


Time of harvest:


First vintage of this wine:


Total yearly production (in bottles):


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


Alessandro François

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