Badia a Passignano

Vintage

Classification

Chianti Classico DOCG Riserva

Blend

100% Sangiovese

Climate

A rainy autumn and a winter with fairly low average temperatures and some snow, resulted in later development of foliage (12-15 days) than last year. As if to compensate for this delay, favourable spring weather conditions enabled the vines to develop about 10 days earlier than average. The month of June, July and August were unusually cool with average temperatures of 24°C and plenty of rain in August. This created some problems for the ripening process and the subsequent harvest but the grapes harvested were healthy and completely ripe, up to the standard of recent vintage years and rich in potential.

Vinification

The grapes grown in the vineyards surrounding Badia di Passignano were carefully selected and picked about 10 days later than the usual Sangiovese harvest period, due to rainfall in August. After destemming and soft crushing the grapes were placed in stainless steel vats and from the beginning of maceration onwards showed good potential both in polyphenolic substances and aromas. After extremely delicate pumping over and délestage the must completed alcoholic fermentation and remained on the skins for about 15 days.
Within the end of the year the wines spontaneously completed malolactic fermentation in new Hungarian oak barriques (300-litre and 225-litre) and a small percentage in new French oak barriques (225-litre). After malolactic fermentation the wines were selected, blended and replaced in the same barriques for about 14 months. After ageing the wine from every single barrique was tasted and after further selection it was bottled and aged in the bottles for another 12 months. 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, a wide range of fruity aromas on the nose with nicely expressed hints of liquorice and ripe blackberries. The palate is very well-balanced and complex with good acidity, elegantly backed up by the fruit. When released the Badia a Passignano 2005 was very stylish and well-rounded with characteristic integrity and distinctively lingering throughout the tasting.

Awards

"Super Tre Stelle"

I VINI DI VERONELLI 2009 October 2008

2008 Italy