Badia a Passignano

Vintage

Classification

Chianti Classico DOCG Riserva

Blend

100% Sangiovese

Climate

2003 will be remembered as one of the hottest years in recent decades.
In late March the winery's weather station recorded maximum temperatures of over 20°C, climbing to over 30°C in early May and close to 40°C in August.
A record total of 2400° in daytime was recorded by heat summation, (which expresses the energy received by the vineyard during its vegetative-productive phase) compared to an average of 2000°.
From early June until the harvest there were only four significant rainfalls, roughly one per month, which allowed the grapes to ripen well despite limited water.

Vinification

Given the weather, the Sangiovese grapes at Badia a Passignano were harvested from the end of September. Vinification adapted to the use of techniques better suited to hot weather: the rich extractability of the polyphenolic components enabled maceration to take place at 25°C, lasting a maximum of 10 days.
Alcoholic fermentation took place in stainless steel vats and the principal extraction technique used was déléstage alternating with short pumping over without air. When alcoholic fermentation was complete the wines were devatted. Malolactic fermentation took place spontaneously before the end of November in new 300-litre Hungarian oak barriques (with a small part in 225-òitre Allier and Troncais barriques). The wines were blended at the end of malolactic fermentation and remained in the same barriques for another 12 months, with racking in the air as necessary. At the end of the ageing period the wine was tasted barrique by barrique and the necessary selection made, after which it was bottled. It was finally released after another year ageing in bottles. 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

Ruby red colour with garnet hues. Vibrant aromas of strawberry jam, raspberries and coffee.
Mouthfilling soft and well-balanced throughout the palate, the Badia a Passignano 2003 is an extremely stylish wine. The aromas of coffee and cocoa powder on the nose are reflected in the aftertaste.

Awards

"Cinque Grappoli"

ASSOCIAZIONE ITALIANA SOMMELIER Oct. 2006 Guide "Duemilavini 2006"

2006 Italy

Score: 92/100

FALSTAFF MAGAZINE June 2006 "Chianti Classico e Super Tuscans"

2006 Austria

"Tre bicchieri"

GAMBERO ROSSO Nov. 2006

2006 Italy

Score 88/100

WINE ADVOCATE June 2007

2007 U.S.A.