The Chianti Classico DOCG Great Selection, Badia a Passignano Estate, by Antinori is produced exclusively from the best grapes of the property located in the Chianti Classico area. One of the Antinori excellence. Matured for at least 14 months in oak barrels and 16 months in the bottle: the result is a wine of great intensity, complexity and balance.
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|Product Category||Red Wine|
|Vintage - Cuvée||2013|
|Designation||Chianti Classico DOCG|
|Grape / Raw material||sangiovese|
|Alcohol Content||14% vol.|
|Tasting||Color - ruby red with violet reflections Scent - strong varietal identity with an intense fruity and powerful vein. Taste - balanced and enveloping, ripe and velvety tannins leave a pleasant feeling of softness|
|Food matches||All Meal, Soups and Vegetables, Pasta or Rice with Meat, Stewed Meat, Red Meat|
|Service temperature||16° – 18° C.|
|Suggested glass||Tulip glass very large|
|Scores||Wine Spectator 95/100, Antonio Galloni 94/100|
The Chianti Classico DOCG Great Selection, Badia a Passignano Estate, Antinori is produced exclusively from the best grapes of the property located in the Chianti Classico area. One of the Antinori excellence. Matured for at least 14 months in oak barrels and 16 months in the bottle: the result is a wine of great intensity, complexity and balance.
Ruby red in color with purple highlights, the wine’s aromas are characterized by a notable varietal character, ones dominated by intense and powerful notes of cherry and wild cherry fruit along with berry and exotic fruit as well. The wine is balanced, ample, and enveloping on the palate, and the ripe, velvety, and polished tannins give a highly pleasurable tactile suppleness to the wine all the way from the initial sensations to the vibrant and savory finish and the long and persistent aftertaste.
Late autumn of 2011 enjoyed a dry and mild climate, and this was followed by a cold winter with regular rainfall. The first part of spring was dry and cool, leading to a brief delay in the bud burst and the flowering of the vines. The months of April and May, instead, were characterized by abundant rainfall, which balanced the scarce precipitation of the summer months which followed and allowed all of the different grape varieties to continue their process of growth and development. September and October were once again mild, assisting a proper continuation and conclusion of the ripening. Picking began on September 20th.
After destemming, the individual berries were carefully selected one by one and then given a soft pressing. The fermentation lasting ten days, and the wine then remained in contact with its skins for an additional ten to twelve day period. After being run off its skins, the wine went immediately into oak where, by the end of the year, it went spontaneously through a complete malolactic fermentation. It was then racked, and the various lots, kept separate on the basis of their individual vineyard provenance, were aged for approximately twelve months in 60 gallon Hungarian oak barrels. During this period the lots were carefully tasted and controlled in order to fully bring all their potential during the aging period. The process concluded with the blending and the bottling, carried out at the estate. The finished wine continued to be aged in bottle before release.
The Badia a Passignano abbey is situated in Sambuca Val di Pesa, three kilometers to the south of the Tenuta Tignanello estate; its 223 hectares extend over a calcareous terrain which rises to an altitude of 250-300 meters (825-100 feet) above sea level in one of the loveliest and most productive parts of the Chianti Classico appellation. The fundamental importance of this abbey in the history of Chianti Classico can be read in many volumes housed in the State Archives of Florence, which confirm the presence of Sangiovese vineyards and other types of cultivation in the zone. Further confirmation occurred in 1983 when, in the terrain surrounding the abbey, a millennia-old vitis vinifera vine was found.
The vineyards which surround the abbey have belonged to the Antinori family since 1987. Currently there are 56 hectares (140 acres) planted to Sangiovese (utilizing selections of the finestclones of the variety chosen in very old vineyardsat the Tenuta Tignanello estate, planted with a vine density of 5000-7000 plants per hectare an ttrained to a cordon de Royat system) and, to a very limited extent, to Cabernet Sauvignon and Syrah. Badia a Passignano also has 19 hectares (37 acres) of olive groves planted with the Frantoio, Leccino, and Moraiolo olive varieties.
The monastery, which was the residence of the founder of the Vallombrosian order, belongs to the monks, while Antinori has the use of the splendid old cellars located directly beneath the monastery.The cellars have vaulted ceilings and thick walls,and are a perfect environment
for the aging of the wines, as they maintain constant temperatures and humidity throughout the year. They hold approximately two thousand 60 gallon barrels coopered from French oak for the production of the Badia a Passignano Chianti Classico Riserva.
The Antinori family has been making wine for over six hundred years when, in 1385, Giovanni di Piero Antinori became part dell 'Arte Fiorentina dei Vinattieri. Throughout its long history, spanning 26 generations, the family has always personally managed the business making innovative, sometimes courageous choices, always with unwavering respect for tradition and for the territory.
Today the company is headed by Albiera Antinori, with the support of the two sisters Allegra and Alessia, personally involved in the business activities. Marchese Piero Antinori is currently the Honorary President of the company. Tradition, passion and instinct have been the driving qualities that have led Marchesi Antinori to establish itself as one of the leading Italian wine producers.
Every vintage, every terroir, every idea you want to put in place is a new beginning, a new quest to raise our quality margins. As Marchese Piero loves to repeat: "ancient roots play an important role in our philosophy, but they have never held back our innovative spirit." The estates of Tuscany and Umbria, historical heritage of the family, have been added with the time investment in other areas suitable for the production of quality wines both in Italy and abroad, where they could embark on a new path of exploitation of new " terroir "high production potential.
Marchesi Antinori expresses his passion for winemaking looking for improvement increasingly thin. Why increases in continuous experiments in the vineyards and cellars with selections of native and international clones of grapes, types of crops, vineyard altitudes, fermentation methods and temperatures, traditional and modern vinification techniques, different types of timber size and age of barrels , and varying the length of refining in the bottle.
"We have shown over the years that in Tuscany and Umbria it was possible to produce quality wines, recognized internationally, they could show elegance and refinement while maintaining the character originario.La Our library has many titles, but for us is not rich enough. We have a mission that is not fully accomplished, which pushes us to express the vast potential of our vineyards and reconcile again remains to be discovered with the heritage of the Tuscan taste that includes traditional, culture, agriculture, 'artistic and literary These things represent the identity of the Marchesi Antinori, one of the greatest strengths lies in the fact of being Tuscan, or if you prefer, our' Tuscan '. " Piero Antinori
The Antinori family is part, since its foundation, the PFV, "Premum Familiae Vini", an informal association of wineries owned by a family. PFV goes beyond geographical borders and keeps a common bond: that of the vineyards properties and the production of wine as a family business to grow and improve, like a fine wine, over time.