Producer >
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.
Viticulture >
Badia a Passignano Gran Selezione is produced exclusively from a selection of the finest grapes
cultivated in the property of the same name located in the Chianti Classico production zone. The
Badia di Passignano, around which the vineyards are situated,
Winemaking >
Vinification
After destemming, the berries were carefullyselected and gently crushed. Alcoholic fermentation lasted fora period
of 10 daysand was followed byan additional period of 10-12 days of maceration on the skins. After the wine was
racked and malolactic fermentation was complete, the wine wasaged in Hungarian oak barrels,and asmall
percentage in French oak, for several months. During this phase, the wine was tasted consistentlyto determine the
maximum expression of oak aging. Badiaa Passignano was bottled on the estate and continued to age in the bottle
before being released for sale.
Sangiovese
14
ITALY
6
Cork
Badia a Passignano
Vegetarian 
Fact Sheet
