The best selection of Tenuta Badia di Passignano boasts the best honor that guarantees and controls the Chianti Classico Denomination. The blend used for its vinification is 100% pure Sangiovese. The area in which it is raised enjoys particular climatic conditions that require careful selection throughout the production process.
- Method : When the grapes arrive, after a soft onedestemming of the bunches, the grapes are selected manually at the table, with the aim of enhancing the quality of the product. This operation proved to be fundamental to ensure a great potential for processing future musts. Therefermentation alcoholic content then develops in about 10 days, after which the wines remained in maceration with the skins for a further 10 - 12 days. Afterracking, the wines were immediately released into oak barriques Hungarian and partly French to meet thefermentation malolactic, which took place spontaneously by the end of the year; after racking, the wines, still separated according to the origin of the vineyard, underwent the aging period in Hungarian oak barriques of 300 lt and 225 lt, and partly also in 225 lt French oak barrels, for a period about 14 months. During this long phase, the different batches were constantly tasted and checked, in order to enhance the evolution in wood to the maximum, to then be assembled in the final cut at the end of the aging period. The wine was then bottled and continued its aging in the bottle for another 12 months.
- Features : The Chianti Classico Grand Antinori selection of Cantina Badia di Passignano is fromcolor intense ruby red, al nose it has notes of ripe fruit, sometimes even over-ripe, with great respect for the variety and excellent maintenance of freshness. The notes of fruit and those typical of wood blend harmoniously with the balsamic and graphite notes. To the palate it is rich with sweet and harmonious tannins albeit vibrant as the typicality of the varietal guarantees. Remarkable persistence and aftertaste, which refer to the fruity notes highlighted on the nose.
- Pairings : perfect for roast-grilled meat, Stewed red meat, Game.
Data sheet
SIZE: Bottles of 0.75 L.
ORIGIN: Tuscany.
VINES: 100% Sangiovese.
GRADATION: 14% vol.
SERVICE TEMPERATURE: Temperature between 12 / 18C..
METHOD OF STORAGE: in a cool place away from sunlight.
PRODUCER: Marchesi Antinori - Badia a Passignano (FI).
SPECIFIC NOTES: Contains sulfites.
Tenuta Badia a Passignano
Badia a Passignano is located above Sambuca Val di Pesa, 3 km south of Tenuta Tignanello; its 223 hectares, of which 65 are vineyards, extend over one of the most beautiful and suitable areas of the Chianti Classico. Its fundamental importance in the history of Chianti is reported in hundreds of volumes, now kept in the State Archives of Florence, which give news of the Sangiovese vineyards and crops in the area. To confirm this, in 1983, a millenary vitis vinifera plant was found in the land surrounding Badia a Passignano. There are conflicting information on the year of foundation of the Abbey: Pietro Aretino, in his biography of San Zanobi, says that the archbishop of Florence had founded the monastery of Passignano in 395, even if the monastery's archives only report the year 891 In 1049 the Abbey passed to the Vallombrosano order, a reformed branch of the Benedictines specialized in viticulture and forestry. The chronicles of the monastery's history report many suggestive events, including the stay of Galileo Galilei in 1587-1588 as a mathematics teacher. Over the centuries, the monastery has undergone many restorations that have changed its appearance from time to time. The 65 hectares of vineyards, mainly cultivated with Sangiovese, extend over a soil rich in limestone with an average amount of clay at a height of about 300 meters above sea level.