2020 Antinori Badia a Passignano Chianti Classico DOCG Gran Selezione

• Producer: Antinori
• Varietal: Sangiovese
• Region: Tuscany
• Alcohol: 13.0%
• Net volume: 750ml
• Vintage: 2020
• Cellar until 2030

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 vineyards grow at an altitude that varies between 250 meters (820 feet) and 300 meters (984 feet) above seal level on calcareous soil in one of the most naturally endowed and beautiful environments 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.

The 2019 growing season in Chianti Classico saw typical climatic conditions. Winter was rather cold with very limited rainfall and the beginning of spring brought cool weather and rain showers especially in April and May. Summer temperatures were hot, but the season did not see any extreme heat spikes. Slightly higher than average rainfall encouraged excellent vegetative growth and cluster development. Perfect climatic conditions set in at the end of August and persisted throughout September and October where hot sunny days and cool nighttime temperatures brought the grapes to optimal ripeness. Harvesting activities began during the second half of September and were completed at the beginning of October.

Vinification
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 Hungarian oak barrels, and a small percentage in French oak, for several months. During this phase, the wine was tasted consistently to determine the maximum expression of oak aging. Badia a Passignano was bottled on the estate and continued to age in the bottle before being released for sale.

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