About This Wine...
“Antinori, one of Tuscany’s most venerable producers, reaches a crescendo of excellence with this silky stunner. Layers of flavour unfold and linger.” Mary Dowey, the Gloss Magazine October 2018
An intense ruby red in color, the wine shows aromas of a grand initial impact, highly pleasurable in their expression of a powerful typicality and varietal identity. Smoky notes of red fruit predominate along with sensations of underbrush and of oak, never excessive this latter and always fully respectful of the wine. On the palate, in addition to a body of absolute balance, the 2013 Badia a Passignano offers much personality with its firm tannins, still in evidence, characteristics of its youth but also of its territory. Excellent the length and persistence and the flavour finesse.
After an autumn and winter characterized by mild temperatures and frequent rains, spring began with similar climatic conditions, leading to a slight delay in the bud break of the vines and of the successive phases of flowering and bud set. The months of May and June were a bit cool compared to historic seasonal averages, while July and August were warm and dry, without however touching excessive peaks of heat. Temperature swings between daytime heat and evening and nighttime coolness assisted the Sangiovese grapes in achieving excellent ripeness.
The picking of the crop, slightly later than in previous vintages, was carried out entirely by hand, separating both in the vineyard and in the cellar the various vineyard plots in order to fully maintain the special characteristics and nuances of each and every Sangiovese parcel.
After the destemming of the bunches, the grapes were carefully selected and then given a soft pressing, The fermentation lasted ten days, and the must then remained in contact with the skins for a further ten to twelve day period. After being run off its skins, the wine went immediately into oak barrels, where by the end of the year it underwent a complete and spontaneous malolactic fermentation. After being racked, the wine went into 60 gallons Hungarian oak barrels, where it aged for approximately twelve months. During this lengthy phase, the various lots were constantly controlled and tasted to fully bring out their potential of evolution and then blended together at the end of the aging period. The wine was bottled at the estate and given a period of bottle aging before commercial release.
BADIA A PASSIGNANO Chianti
This Estate extends over 100 ha of vineyards, surrounding the Vallombrosan Abbey still inhabited by the Monks. The wine is aged in the old cellars beneath the Abbey (Badia). This wine is a Cru made from the best Sangiovese grapes on the estate. From the renowned Marchese Antinori stable.