Badia a Passignano

Vintage

Classification

Chianti Classico DOCG Gran Selezione

Blend

100% Sangiovese

Climate

Late autumn 2010 and winter 2011 were characterized by cold and rainy weather, and the final days of 2010 were marked  by both snowfall and frigid weather. Early 2011, instead, was dry, and the initial period of spring mild in  temperature, relieved fears of a return of cold weather. This continued in early April, leading to a precocious bud-burst, ten days ahead of the normal period. The growing season began favorably with low precipitation and balmy temperatures, and in July the phases of growth of development returned to the norm. Temperatures began to rise sharply after  August, 10th and remained high  past mid-September, significantly slowing grape ripening. Picking began on September 27th and terminated during the first week of October.

Vinification

The grape berries were carefully selected after destemming and then delicately pressed. The fermentation lasted approximately ten days and was followed by an additional 10-12 days of skin contact. After being run off its skins, the wine went into small oak barrels for the malolactic fermentation, which finished spontaneously by the end of the year. The separate lots of wine were then racked and, aged separately in barrel on the basis of the various vineyard provenances; the barrels, coopered from Hungarian oak, were of varying capacity, from 60 gallons to 80 and 130 gallons (225, 300, and 500 liters).  The total aging period lasted18 months before bottling, and a further twelve month period of bottle aging preceded commercial release.

Historical data

Badia di Passignano is produced exclusively from a selection of the finest grape cultivated on the property of the same name, located in the Chianti Classico production zone. The abbey of Badia di Passignano, around which the vineyards are situated, is one of the loveliest fortified monasteries of the area, and has been famous for the high quality f its wines since the year 1000. The Antinori family acquired the terrain around the abbey in 1987, and ever since that date has utilized the splendid cellars of the monastery.

Tasting notes

An intense ruby red in color, the wine shows aromas both of fruit and the typical sensations of oak, which fuse harmonically and offer as well balsamic and graphite notes on the nose. The palate is rich, with supple and balanced tannins along with the vibrant freshness typical of Sangiovese. The finish and aftertaste are of notable persistence and repeat the notes of berry fruit first felt on the nose.

Awards

James Suckling

94/100

2016 USA

Wine Enthusiast

92/100

2016 USA

Antonio Galloni

93/100

2015 USA