"Denne vin fremstilles alene i det bedste årgange. Druesammensætningen er 90% Sangiovese og 10% Cabernet, alle høstet på kultejendommen Tignanello. Druerne høstes ved håndkraft, og der sorteres både på stokken og ved ankomst til kældrene, hvor klaserne afstilkes, og knuses let inden gæringen. Gæringen foregår på ståltanke og varer i ca. en uge, hvorefter vinen hviler med drueskaller i op til 10 dage. Herefter overføres vinen til barriques af fransk og ungarsk eg, hvor den lagres i 12 måneder Efter aftapningen lagres vinen yderligere 12 måneder, før den sendes på markedet. Marchese Antinori Chianti Classico nærmest emmer af intens og moden frugt, der giver mindelser om kirsebær, hindbær med strejf af lakrids og vanilje. På ganen har vinen den rundhed og fasthed, der gør den en fornøjelse at drikke i en ung alder. Finishen er lang og dvælende. En nydelse til f.eks. vildt og andre kraftige kødretter."
"Autumn of 2010 and the winter of 2011 were characterized by cold and rainy weather and by a bit of snowfall at the end of 2010. Early 2011, instead, was somewhat dry, with a mild spring which led to an early bud burst, ten days ahead of the seasonal average in the zone. The growing season was quite favorable until July, which was cool, returning the cycle of vine development to seasonal norms. The wines then suffered from a prolonged period of high temperatures, a heat wave which began around August 10th and continued up until mid-September. The Sangiovese grapes continued their ripening, though slowed by the extended heat, but then benefitted from the change in climate which began around September 25th; nighttime temperatures dropped and the swings from daytime heat to evening and nighttime coolness aided grape development, allowing picking to begin on September 27th and to conclude by October 10th. The picking of the Cabernet was concentrated during the first ten days of October - it began with the earlier-ripening vineyard parcels and concluded with the higher lying areas. A careful selection of the grape bunches was very important in the case of all the different grape varieties, as was, to an even greater extent, the selection of the individual berries on the sorting tables; thanks to these fundamentally important operations, it was possible to ferment grapes of very high potential, a crop which, from the very beginning, gave musts rich in color and structure with excellent ripeness and much varietal character."