Badia a Passignano

Vintage

Classification

Chianti Classico DOCG Riserva

Blend

100% Sangiovese

Climate

The beginning of spring saw a good amount of rain and slightly higher temperatures than the seasonal average, which favoured a slight anticipation of the budding phase. In the following period, average temperatures and rainfall led to excellent flowering and vegetative cycle. Rains at the beginning of summer maintained a good plant growth equilibrium which lasted throughout the month of August. Notwithstanding the high day temperatures, nights were cool and assured the full ripening of all grape varieties. As a result, the ripening of the grapes proceeded optimally, guaranteeing the presumption of an excellent harvest.

Vinification

This Riserva was produced from bunch-selected grapes from the estate of #Badia a Passignano#, harvested between mid September and the beginning of October. The grapes were destemmed, lightly crushed, and macerated partly in 50 hectoliter wooden open fermentors (with periodic cap submersion for better extraction of color, complexity and tannins), and partly in stainless steel tanks for about 15 days. During this time the alcoholic fermentation was also completed; most of the the wine was then transferred into new, one-year-old and two-year-old 225 liter French oak barrels (Alliers and Troncais). Malolactic fermentation was completed by the year's end. The wines were then racked, and after careful blending of the different vineyard lots to produce the master blend, the majority of the wine was returned to the barriques ( and a small part in barrels of 500-700 liter capacity) for about 14 months of ageing , followed by bottling and a further period of at least 12 months in the bottle before release.
Alcohol : 13,5% Vol.

Historical data

Badia a Passignano Riserva is produced exclusively from the finest, most highly selected grapes grown on the estate of the same name situated in the Chianti Classico area. The abbey, which is located in an area that has been inhabited at least since the Etruscan period, is one of the finest fortified abbeys in the area. It has been renowned for its wine production for over 1,000 years. The Antinori family bought the 325 hectares' estate around the abbey (which is own by Vallombrosian monks)in 1987, including the use of the monastery cellars.
The #Badia a Passignano# estate has served to take Piero Antinori's experimental work with Tuscan wines to a higher level, in preparation for the 21st century. "The 1970's and '80s, in Tuscany, were characterized primarily by the production of vini da tavola with blends of indigenous and non-indigenous grape varieties, principally due to the lack of careful selection of Sangiovese grapes grown in the '60s," he says. "Fundamentally, we were taking an enological rather than a viticultural approach. Now I want to produce wines that more readily reflect the unique identity, personality and peculiarities of the Tuscan soil, as expressed through the Sangiovese grape. In a sense, Badia a Passignano completes the cycle that began when we circumvented the laws to create Tignanello."

Tasting notes

Traditional in its complexity, roundness, and elegance, yet modern in its intense fruitiness, accessibility and soft tannins. Deep dark cherry color, with concentrated varietal flavours well almagamated with chocolate and vanilla. High expression on the palate and on the nose.

Awards

GOLDEN MEDAL

DECANTER WORLD WINE AWARD 2006

2006 UK

" Tre bicchieri"

GAMBERO ROSSO Oct. 2004 "Vini d'Italia 2005" Guide

2004 Italy

"Super Tre Stelle"

I VINI DI VERONELLI November 2004 Italian Guide 2005

2004 Italy

Score 92/100

WINE ADVOCATE April 2006

2006 U.S.A.

Score 91/100

WINE SPECTATOR Oct. 04

2004 U.S.A.