Badia a Passignano

Vintage

Classification

Chianti Classico DOCG Riserva

Blend

100% Sangiovese

Climate

Following a very rainy autumn and a cold winter with abundant heavy rain, budbreak took place about 10-15 days later than average. There was frequent rainfall and cool temperatures during flowering and the foliage developed well although the initial delay also applied to the veraison and ripening phases.
The harvest also took place a couple of weeks later than previous years, and was accompanied by frequent and quite heavy rain.
Unlike 2003, with its high temperatures and drought, 2004 will be remembered for the cool, wet weather.

Vinification

The selected grapes, grown in the vineyards surrounding Badia di Passignano, were harvested about two weeks later than usual for Sangiovese. After destemming and soft crushing, the grapes were placed in stainless steel vats where alcoholic fermentation took place. The phenolic and aromatic components were slower to be extracted than in the hot dry 2003, and in the cellar this meant longer maceration, slightly higher fermentation temperatures and more frequent racking and délestage. After alcoholic fermentation, malolactic fermentation took place spontaneously by the end of the year when the wine was in new Hungarian oak barriques (300 and 225l ) and a small part in new French 225-litre barriques. After malolactic fermentation the wines were selected, blended and replaced in the same barriques for about 14 months. At the end of the ageing period, every single barrique was tasted and the necessary selections made, after which the wine was bottled, and aged in the bottles for another year. Alcohol: 13.5 %

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

Intense ruby red colour with light garnet hues. Aromas of vanilla, chocolate and coffee. Strikingly weighty structure expressed in well-rounded and balanced tannins. A very lingering sweet flavour with hints of blackberries and plums.

Awards

Silver Medal

DECANTER WORLD WINE AWARDS 2008 August 2008

2008 UK

Score: 89

WINE ADVOCATE June 2008

2008 U.S.A.

Score: 90

WINE SPECTATOR August 2008

2008 U.S.A.