Antinori Badia a Passignano Chianti Classico Riserva DOCG Gran Selezione 2016

Appellation: Tuscany / Italy

Grape Varieties: Sangiovese

Description

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.

Climate
After mild autumn and winter seasons with little rain, spring 2016 in Chianti Classico began with favorable weather conditions that encouraged early bud break about 10 days ahead of average.  Cool, wet weather set in during the month of May up until mid June but didn’t have an adverse effect on the critical phases of bloom and fruit set.  Summer was hot and dry without heat spikes up to the end of August, perfect conditions to maintain optimal balance in the vines’ growth cycle and perfect berry development.  Temperatures during the harvest were normal for the period with several rainy events that alternated with long stretches of sunny, breezy weather allowing for optimal grape maturation.  The harvest of Sangiovese for Badia a Passignano took place between the end of September and the first few days of October

Vinification
After destemming, the berries were carefully selected and gently crushed.  Alcoholic fermentation lasted 10 days and was followed by an additional period of 10-12 days of maceration with the skins.  The wine was then racked and transferred to oak barrels where it underwent malolactic fermentation.  Aging took place in Hungarian oak barrels and a small percentage of French oak, for several months.  Each of our vineyard blocks was kept separate during the entire process, picking, fermenting and aging to preserve the unique characteristics, flavors and aromas of each vineyard parcel.   During barrel aging, each individual lot was regularly tasted and evaluated to achieve the desired level of oak influences and bring out its maximum expression.  Once aging was completed, final blends were assembled and the wine was bottled at the Badia a Passignano estate.  The wine aged in the bottle for an additional period before being released.

Rating and review

94 pts - Wine Advocate
Badia a Passignano is one of the last vineyards to mature and one of the first to start, so it always has a very long growing cycle. The spring began with good weather with budbreak coming about ten days early, followed by a cool, early summer and a hot August. The Sangiovese-based 2016 Chianti Classico Gran Selezione Badia a Passignano shows some real ripeness on the close with more red and purple fruit rather than black fruit characteristics. This is a very traditional expression of the Tuscan grape and the least international of Marchesi Antinori's offerings. It's the kind of classic Sangiovese that belongs on the table next to a pappardelle with your favorite ragù.

96 pts - James Suckling
This is a wonderful pure sangiovese with wet earth, mushrooms, pine and cedar with black cherries. Full body. Dense and layered with ripe tannins, yet there’s vivid and energetic acidity. It drives to the end and pulls you in. Top stuff. Drink or hold.

94 pts - Galloni 

94 pts - Wine Spectator