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.

Climate

The 2022 growing season in Chianti Classico experienced lower than average levels of rainfall until the month of August. Overall, spring and summer were hot, June and July saw temperatures that were higher than seasonal averages for the territory. The vines were able to self-regulate their growth cycle ensuring even budbreak and flowering and were resilient during summer’s hottest months. When the grapes reached veraison, the vines presented optimal conditions of vegetative growth and crop load. Mid-August brought rain showers and a drop in temperatures that resulted in significant temperature swings between day and night ensuring an optimal ripening phase. Weather during autumn was ideal and guaranteed the highest quality fruit. The grape harvest began the last week of September and was completed the first week of October.

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.

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.

History

“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

Intensely ruby red in color, Badia a Passignano 2022 presents notes of marasca cherries and currants that follow over to delicate floral hints of dog rose and fresh aromas of lavender. The bouquet is completed by delicate light undertones of chestnut honey and delicate notes of iron. Entry on the palate is mouth filling sustained by outstanding freshness and refined supple tannins that accompany to a long, persistent and savory finish.