Badia a Passignano

Situated above the town of Sambuca Val di Pesa, just 3km south of the Tignanello estate, Badia a Passignano extends over 223 hectares of which 65 are under vine. This imposing abbey is believed to have been founded in 395. The vineayrds are mostly planted with Sangiovese at 250 to 300 metres above sea level, aiding the aromatics in the grapes that define the quality of these wines. Aged in Hungarian oak, the style is very traditional and refined, with more than a glimpse of the vineyard expression in the glass.

Chianti

ITALY

One of the most ancient areas in the Chianti Classico region

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.

Viticulture

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. The abbey’s 65 hectares (160 acres), planted principally with Sangiovese, grow at an altitude that varies between 250 meters (820 feet) and 300 meters (984 feet) above sea level on calcareous soil in one of the most naturally endowed and beautiful environments in the Chianti Classico region.

Winemaking

Badia a Passignano Gran Selezione is made exclusively with a selection of the best Sangiovese grapes harvested from the monastery’s historic vineyards. Fascinating medieval cellars from the tenth century are found directly under the monastery. Vaulted ceilings and massive walls naturally keep humidity and temperatures constant year round. Badia a Passignano is aged in Hungarian oak barrels in the maze of passageways in these underground cellars Fascinating medieval cellars from the tenth century are found directly under the monastery. Vaulted ceilings and massive walls naturally keep humidity and temperatures constant year round. Badia a Passignano is aged in Hungarian oak barrels in the maze of passageways in these underground cellars.