Tignanello is produced exclusively from the vineyard of the same name, a parcel of some 140 acres (57 hectares) with limestone-rich soils and a southwestern exposure at 1150-1325 feet (350-400 meters) above sea level at the Tignanello estate.

It was the first Sangiovese wine to be aged in small oak barrels, the first modern red wine in the region to use such non-traditional varieties as Cabernet in the blend, and among the first red wines from the Chianti Classico area to be produced without white grapes.

The wine, originally called "Chianti Classico Riserva vigneto Tignanello" (a Chianti Classico Riserva from the Tignanello vineyard), was produced for the first time from a single vineyard parcel in 1970, when the blend contained 20% of Canaiolo and 5% of Trebbiano and Malvasia, both white grapes, and the wine aged in small oak barrels.

In 1971, it became a Tuscan red table wine rather than a Chianti Classico and was called Tignanello. In the 1975 vintage, the percentage of white grapes was definitively eliminated from the blend. Ever since 1982, the blend has been the one currently used. Tignanello is bottled only in favorable vintages, and was not produced in 1972, 1973, 1974, 1976, 1984, 1992, and 2002.

The 2010 Antinori Tignanello IGT is a proprietary blend from the renowned Tuscan producer, Antinori. This red wine, with a 14% alcohol content, is composed primarily of Sangiovese (80%), complemented by Cabernet Sauvignon (15%) and Cabernet Franc (5%). It has received widespread acclaim from various wine reviewers, highlighting its exceptional quality and aging potential.

James Suckling awarded the wine a stellar 96 points, calling it "one of the best Tignanellos ever made." He praised its "aromas of currants and blueberries with hints of flowers" and described it as having a "full body with fine tannins and a refined finish." Suckling emphasized its balance and beauty, suggesting it is "better in 2015."

Wine Enthusiast also gave the wine high marks with a score of 95, noting its "black berry, plum, red currant and cedar aromas." The publication described the palate as "structured, poised" with "succulent black cherry, cracked black pepper, and mocha" flavors. They recommended drinking it between 2015 and 2030 for optimal complexity.

Wine Spectator provided a 94-point rating, describing the 2010 vintage as "intense, fresh, and taut," with "cherry and currant flavors" buoyed by an underlying mineral element. They highlighted its fine balance and length, recommending it be enjoyed best from 2023 through 2040.

Robert Parker's Wine Advocate also rated the wine at 94 points, noting its "magnificent aromatic layering" and "sharp and elegantly streamlined feel." The review highlighted the wine's "enormous capacity to peel back and reveal itself in beautiful slow motion," comparing its elegance to the 2004 vintage and its structure to the 2007 vintage. The anticipated maturity was listed as 2016-2035.

Decanter described the wine as "silky smooth with a succulent balance of featherweight tannins and deep black pepper-spiced blackberry and black cherry fruits." They noted the excellent quality of the 2010 vintage, which had a late-budding year but delivered beautifully ripe grapes after a favorable summer.

Jancis Robinson gave the wine a 91-point score, appreciating its "ripe, luscious texture" and "well-worked tannins." She highlighted the vitality and tang of the Sangiovese, noting it could be enjoyed as early as 2014.

In summary, the 2010 Antinori Tignanello IGT is a well-balanced, complex wine with significant aging potential, praised for its intense flavors and elegant structure.