Badia a Passignano
The wine
Badia a Passignano Gran Selezione is made exclusively with a selection of the best Sangiovese grapes harvested from the monastery’s historic vineyards.
Vinification
Badia a Passignano Gran Selezione is produced exclusively from the finest Sangiovese grapes harvested from its namesake vineyard located in the heart of the Chianti Classico region. The region has been respected and appreciated for its outstanding wine production since the year 1000. The vineyards grow at an altitude of approximately 300 meters (984 feet) above sea level on soils rich in limestone with a fair amount of clay. The wine is aged in the historic cellars under the Badia (abbey) of Passignano that dates back to the 10th century.
Winemaking
After destemming, the berries were carefully selected and gently crushed. Alcoholic fermentation lasted for a period of 10 days and was followed by an additional period of 10-12 days of maceration on the skins. After the wine was racked and malolactic fermentation was complete, the wine was aged in French and Hungarian oak for several months. Badia a Passignano was bottled on the estate and continued to age in the bottle before being released for sale.
Historical Data
Badia a Passignano is located above the town of Sambuca Val di Pesa, just 3 kilometers south of the Tenuta Tignanello estate. The property extends over an area of 223 hectares (551 acres), of which 65 hectares (160 acres) are planted with vines.
There is much conflicting information regarding the year the abbey was founded. In Pietro Aretino’s biography of San Zanobi, he states that the archbishop of Florence founded the Passignano monastery in 395, however the monastery’s oldest documents are dated 891.
In 1049 the Badia became property of Vallombrosian order, a reformed branch of the Benedictines who specialized in viticulture and forestry. Historical archives in the monastery report many prominent events, including the stay of Galileo Galilei in 1587-1588 as a mathematics teacher.
The estate’s historical importance in the Chianti region is well documented in hundreds of volumes that are kept in the Florence State Archives that provide descriptions and details about the Sangiovese vineyards and local crops over the centuries. Further proof of this came to light in 1983 when a thousand year old vitis vinifera plant was discovered on the land surrounding Badia a Passignano.
Tasting Notes
The nose is dominated by intense notes of ripe cherries, orange zest together with fresh floral impressions of violets and dog rose. The bouquet is completed by sweet hints of vanilla. The dynamic palate is initially mouth filling, then refined, vibrant and juicy and is sustained by supple intense tannins. The aftertaste is compellingly persistent and is defined by delicate notes of white chocolate.
Badia a Passignano Gran Selezione is made exclusively with a selection of the best Sangiovese grapes harvested from the monastery’s historic vineyards.
Badia a Passignano Gran Selezione is produced exclusively from the finest Sangiovese grapes harvested from its namesake vineyard located in the heart of the Chianti Classico region. The region has been respected and appreciated for its outstanding wine production since the year 1000. The vineyards grow at an altitude of approximately 300 meters (984 feet) above sea level on soils rich in limestone with a fair amount of clay. The wine is aged in the historic cellars under the Badia (abbey) of Passignano that dates back to the 10th century.
After destemming, the berries were carefully selected and gently crushed. Alcoholic fermentation lasted for a period of 10 days and was followed by an additional period of 10-12 days of maceration on the skins. After the wine was racked and malolactic fermentation was complete, the wine was aged in French and Hungarian oak for several months. Badia a Passignano was bottled on the estate and continued to age in the bottle before being released for sale.
Badia a Passignano is located above the town of Sambuca Val di Pesa, just 3 kilometers south of the Tenuta Tignanello estate. The property extends over an area of 223 hectares (551 acres), of which 65 hectares (160 acres) are planted with vines.
There is much conflicting information regarding the year the abbey was founded. In Pietro Aretino’s biography of San Zanobi, he states that the archbishop of Florence founded the Passignano monastery in 395, however the monastery’s oldest documents are dated 891.
In 1049 the Badia became property of Vallombrosian order, a reformed branch of the Benedictines who specialized in viticulture and forestry. Historical archives in the monastery report many prominent events, including the stay of Galileo Galilei in 1587-1588 as a mathematics teacher.
The estate’s historical importance in the Chianti region is well documented in hundreds of volumes that are kept in the Florence State Archives that provide descriptions and details about the Sangiovese vineyards and local crops over the centuries. Further proof of this came to light in 1983 when a thousand year old vitis vinifera plant was discovered on the land surrounding Badia a Passignano.
The nose is dominated by intense notes of ripe cherries, orange zest together with fresh floral impressions of violets and dog rose. The bouquet is completed by sweet hints of vanilla. The dynamic palate is initially mouth filling, then refined, vibrant and juicy and is sustained by supple intense tannins. The aftertaste is compellingly persistent and is defined by delicate notes of white chocolate.
Badia a Passignano
Located in one of the most ancient areas in the Chianti Classico region, Badia a Passignano estate extends over 65 hectares (160 acres) of vineyards surrounding the Vallombrosan Abbey of Badia a Passignano, still inhabited by the monks.
The area has been respected and appreciated for its outstanding wine production since the year 1,000.
