Badia a Passignano
Climate
The 2017 vintage will be remembered for its unusual growing season. Cold weather appeared only in the month of January while the following winter months brought milder temperatures that prompted early bud break. A sudden drop in temperatures during the month of April caused slightly lower yields. The months of May throughout all of August brought hot and especially dry weather to the Chianti Classico region with temperatures that often exceeded 30 °C (86 °F). September rain showers counterbalanced summertime vine stress allowing the grapes to achieve optimal maturity. This year’s harvest, with lower than average yields, took place from September 20th up until the first week of October.
Vinification
After destemming, the berries were carefully selected and gently crushed. Alcoholic fermentation lasted for 10 days and was followed by an additional period of 10-12 days of maceration on the skins. Upon completion of malolactic fermentation, which took place in stainless steel tanks, the different lots were tasted, carefully selected and blended. Badia a Passignano aged in Hungarian oak barrels, and a smaller percentage in French oak, for several months before bottling.
Historical data
Badia a Passignano Gran Selezione is produced exclusively from the finest Sangiovese grapes harvested from its namesake vineyard located in the heart of the Chianti Classico region. The region has been respected and appreciated for its outstanding wine production since the year 1000. The vineyards grow at an altitude of approximately 300 meters (984 feet) above sea level on soils rich in limestone with a fair amount of clay. The wine is aged in the historic cellars under the Badia (abbey) of Passignano that dates back to the 10th century.
Tasting Notes
Badia a Passignano is ruby red in color. Its nose has remarkable intensity: notes of ripe red fruit, cherries in alcohol and sour cherries delicately blend with soft balsamic notes and hints of aromatic herbs. Its bouquet is completed by spicy notes of cloves and chocolate. On the palate its rich entry gives way to well-integrated tannins, sustained by sapidness and excellent freshness.
Awards
Wine Enthusiast 92/100 USA James Suckling 95/100 USA Antonio Galloni 93/100 ITA
The Wine
Badia a Passignano Gran Selezione is produced exclusively from the finest Sangiovese grapes harvested from its namesake vineyard located in the heart of the Chianti Classico region. The region has been respected and appreciated for its outstanding wine production since the year 1000. The vineyards grow at an altitude of approximately 300 meters (984 feet) above sea level on soils rich in limestone with a fair amount of clay. The wine is aged in the historic cellars under the Badia (abbey) of Passignano that dates back to the 10th century.
Climate
The 2017 vintage will be remembered for its unusual growing season. Cold weather appeared only in the month of January while the following winter months brought milder temperatures that prompted early bud break. A sudden drop in temperatures during the month of April caused slightly lower yields. The months of May throughout all of August brought hot and especially dry weather to the Chianti Classico region with temperatures that often exceeded 30 °C (86 °F). September rain showers counterbalanced summertime vine stress allowing the grapes to achieve optimal maturity. This year’s harvest, with lower than average yields, took place from September 20th up until the first week of October.
Vinification
After destemming, the berries were carefully selected and gently crushed. Alcoholic fermentation lasted for 10 days and was followed by an additional period of 10-12 days of maceration on the skins. Upon completion of malolactic fermentation, which took place in stainless steel tanks, the different lots were tasted, carefully selected and blended. Badia a Passignano aged in Hungarian oak barrels, and a smaller percentage in French oak, for several months before bottling.
Historical data
Badia a Passignano Gran Selezione is produced exclusively from the finest Sangiovese grapes harvested from its namesake vineyard located in the heart of the Chianti Classico region. The region has been respected and appreciated for its outstanding wine production since the year 1000. The vineyards grow at an altitude of approximately 300 meters (984 feet) above sea level on soils rich in limestone with a fair amount of clay. The wine is aged in the historic cellars under the Badia (abbey) of Passignano that dates back to the 10th century.
Tasting Notes
Badia a Passignano is ruby red in color. Its nose has remarkable intensity: notes of ripe red fruit, cherries in alcohol and sour cherries delicately blend with soft balsamic notes and hints of aromatic herbs. Its bouquet is completed by spicy notes of cloves and chocolate. On the palate its rich entry gives way to well-integrated tannins, sustained by sapidness and excellent freshness.
Awards
Wine Enthusiast 92/100 USA James Suckling 95/100 USA Antonio Galloni 93/100 ITA
Badia a Passignano
Badia a Passignano is located above the town of Sambuca Val di Pesa, just 3 kilometers south of the Tenuta Tignanello estate. The property extends over an area of 223 hectares (551 acres), of which 65 hectares (160 acres) are planted with vines. The vineyards grow at an altitude that varies between 250 meters (820 feet) and 300 meters (984 feet) above seal level on calcareous soil in one of the most naturally endowed and beautiful environments in the Chianti Classico region. The estate’s historical importance in the Chianti region is well documented in hundreds of volumes that are kept in the Florence State Archives that provide descriptions and details about the Sangiovese vineyards and local crops over the centuries. Further proof of this came to light in 1983 when a thousand year old vitis vinifera plant was discovered on the land surrounding Badia a Passignano.
Soil
Predominantly calcareous
Antinori Estates
Estates in Italy
