Badia a Passignano
Chianti Classico DOCG Riserva
Due to a rather rainy and cold autumn and a harsh winter with consistent rains, the vines sprouted a bit later than the average during the previous years. Throughout the flowering and fruit setting period of the plants there were times of precipitation, which, however, did not compromise the normal formation and growth of the grape bunches. During the second half of July there were very high temperatures, but as opposed to previous very hot years, in August the weather changed again and temperatures were registered below average with frequent rains. The months of September and October were characterized by warm temperatures during the day and cool temperatures at night, with temperature fluctuations which favored an excellent maturation of the grapes at Badia a Passignano. The optimal climatic conditions allowed for a very favorable qualitative and quantitative Sangiovese grape harvest in the first week of October, thus guaranteeing top-quality grapes.
The excellent quality of the grapes and the optimal weather conditions positively influenced the potential of this year's vintage right from the start. In addition, the special care taken in the vineyards was fundamental to bringing to the cellars grapes of excellent quality.
After destemming and a very gentle pressing, which is critical for the Sangiovese grapes, the must was put into the appropriate tanks for maceration, immediately demonstrating great potential both in terms of polyphenols and aromas. After delicate pumping overs and dèlestages, the musts, which had a very rich color, concluded alcoholic fermentation, remaining in contact with the skins for over two weeks.
The wines then underwent malolactic fermentation of their own accord in new Hungarian barriques of 300 liters and 225 liters in size, before the end of the year.
During the subsequent period of aging, which lasted about 14 months, the wine lived up to its high potential, guaranteeing an excellent evolution during its period of wood aging, moreover carefully controlled barrel by barrel. At the end of the period of aging in wood barrels, the wine was bottled on the premises and then was left to age in the bottle for another 12 months. Alcohol content: 13.5%
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."
A red wine which makes a great impact with its vivacious and intense color. The wine has rich and concentrated aromas which exude well-preserved fruitiness in its intensity and smoothness. One tastes the well-balanced and gentle wood aging. The wine fills the palate with its softness and rounded notes, and with the presence of silky tannins. The structural acidity of the Badia a Passignano 2006 creates a wine of unquestionable longevity, well-suited for long-term bottle aging.