The autumn-winter season was marked by cold and rainy weather, culminating in snowfall at the end of 2010, followed by freezing temperatures. However, the early months of the year were dry, and a mild spring ensured the avoidance of cold spells. The warm climate in early April led to a grape bud break approximately 10 days ahead of the historical average.
The vegetative season proved highly favorable, with low rainfall and mild temperatures. By July, the mild climate facilitated the realignment of vine phenological phases. From the first decade of August to mid-September, temperatures rose, causing a temporary halt in the maturation process. A climate shift after September 20, with temperature fluctuations between day and night, allowed optimal grape development towards full maturity.
Sangiovese harvesting, the primary variety in the Tignanello vineyard, began on September 27 and concluded in early October. Cabernet Franc matured excellently, harvested between September 20 and 26. Cabernet Sauvignon harvests concentrated in early October, varying with altitude, ensuring regular ripening.
 
The warm and dry season necessitated meticulous grape selection during crucial moments of the harvest. Manual selection in the vineyard focused on grape exposure and integrity. The hand-harvested grapes, considering variety, exposure, and vineyard altitude differences, were fermented separately to capture the terroir's diverse expressions. Grapes were destemmed and manually selected, with great attention to detail, ensuring only perfectly intact berries entered the fermentation tank.
During fermentation and maceration in truncated cone tanks, the must slowly transformed into wine, emphasizing freshness, color extraction, and tannin management for sweetness and elegance. After separating skins and wine, malolactic fermentation in barrels enhanced finesse. Aging for about 12-14 months occurred in French and Hungarian oak barrels, partly new and partly used. Different lots, vinified separately based on variety and vineyard variables, matured in wood before being assembled a few months before bottling.
 
The Antinori Tignanello 2011 presents an intense ruby red color with violet reflections. On the nose, mature notes of dark fruit with a fresh undertone prevail, evolving towards licorice and mint. Although still young, the wine exhibits readiness, richness, and harmony on the palate, with well-structured soft tannins and a lingering, sweet persistence in the finish.