Badia a Passignano

Vintage

Classification

Chianti Classico DOCG Gran Selezione

Blend

Sangiovese

Climate

After an autumn and winter characterized by mild temperatures and frequent rains, spring began with  similar climatic conditions, leading to a slight delay in the bud break of the vines and of the successive phases of flowering and bud set. The months of May and June were a bit cool compared to historic seasonal averages, while July and August were warm and dry, without however touching excessive peaks of heat. Temperature swings between daytime heat and evening and nighttime coolness assisted the Sangiovese grapes in achieving excellent ripeness. The picking of the crop, slightly later than in previous vintages, was carried out entirely by hand, separating both in the vineyard and in the cellar the various vineyard plots in order to fully maintain the special characteristics and nuances of each and every Sangiovese parcel.

Vinification

After the destemming of the bunches, the grapes were carefully selected and then given a soft pressing, The fermentation lasted ten days, and the must then remained in contact with the skins for a further ten to twelve day period. After being run off its skins, the wine went immediately into oak barrels, where by the end of the year it underwent a complete and spontaneous malolactic fermentation. After being racked, the wine went into 60 gallons Hungarian oak barrels, where it aged for approximately twelve months. During this lengthy phase, the various lots  were constantly controlled and tasted to fully bring out their potential of evolution and then blended together at the end of the aging period. The  wine was bottled at the estate and given a period of bottle aging before commercial release.

Historical data

Badia a Passignano Gran Selezione is produced exclusively from a selection of the finest grapes cultivated in the property of the same name located in the Chianti Classico production zone. The Badia di Passignano, around which the vineyards are situated, is one of the finest fortified abbeys of this area and has been famous for its wines ever since the year 1000 A.D. The Antinori family purchased the acreage around the Badia (which belongs to the Valombrosian monastic order) in 1987, and has, ever since, used the splendid cellars of the monastery for the production of the wine.

Tasting notes

An intense ruby red in color, the wine shows aromas of a grand initial impact, highly pleasurable in their expression of a powerful typicality and varietal identity. Smoky notes of red fruit predominate along with sensations of underbrush and of oak, never excessive this latter and always fully respectful of the wine. On the palate, in addition to a body of absolute balance, the 2013 Badia a Passignano offers much personality with its firm tannins, still in evidence, characteristics of its youth but also of its territory. Excellent the length and persistence and the flavor finesse.