2006 Badia a Passignano Chianti Classico Riserva

The finest Riserva from the finest historic Chianti zone from a fine vintage. Now THIS is a fine wine! The Antinori family have been producing great Tuscan red wines from their base in Florence for many centuries.

The 215-hectare Badia a Passignano estate is near Sambuca Val di Pesa, 3km south of Tenuta Tignanello. The limestone-based land is situated at an altitude of 250-300m above sea level in one of the most beautiful and productive areas of the Chianti Classico zone. Hundreds of books describing the Sangiovese vineyards and local crops, now kept in the Florence State Archive, demonstrate the importance of this estate in the history of Chianti. Further proof of this came to light in 1983 with the discovery of a thousand-year-old vitis vinifera plant on the lands around Badia a Passignano.

Tasting Notes
Traditional in its complexity, roundness, and elegance, yet modern in its intense fruitiness, accessibility and soft tannins. Deep dark cherry colour, with concentrated varietal flavours well almagamated with chocolate and vanilla. High expression on the palate and on the nose.

Winemaking Notes
Grapes: 100% Sangiovese.
The 50 hectares of the vineyard at Badia a Passignano are planted at a density of 5,000-7,000 plants per hectare using the spurred cordon system. This Riserva was produced from bunch-selected grapes from the estate, harvested between mid-September and the beginning of October. The grapes were destemmed, lightly crushed, and macerated partly in 50 hectolitre wooden open fermentors (with periodic cap submersion for better extraction of colour, complexity and tannins), and partly in stainless steel tanks for about 15 days. During this time the alcoholic fermentation was also completed; most of the the wine was then transferred into new, one-year-old and two-year-old 225 litre French oak barrels (Alliers and Troncais). Malolactic fermentation was completed by the year’s end. The wines were then racked, and after careful blending of the different vineyard lots to produce the master blend, the majority of the wine was returned to the barriques (and a small part in barrels of 500-700 litre capacity) for about 14 months of ageing , followed by bottling and a further period of at least 12 months in the bottle before release.