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Antinori Chianti Classico Riserva Badia a Passignano 2011

Antinori Chianti Classico Riserva Badia a Passignano 2011

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90
0,75 l  -  14.50% by vol.
Antinori
XW
92
VR
95
Intense ruby red colour with light garnet hues. Aromas of vanilla, chocolate and coffee. Strikingly weighty structure expressed in well-rounded and balanced tannins. A very lingering sweet flavour with hints of blackberries and plums.
Intense ruby red colour with light garnet hues.
Aromas of vanilla, chocolate and coffee. A very lingering sweet flavour with hints of blackberries and plums.
Strikingly weighty structure expressed in well-rounded and balanced tannins.
More info
€ 26.00
Price With VAT
Temporarily unavailable
How to serve
Serving temperature:
16 - 18°C.
Decanting time:
1 hours
Longevity:
10 - 15 years
Food matching:

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Features
Name Antinori Chianti Classico Riserva Badia a Passignano 2011
Wine type Red still
Classification DOCG Chianti Classico Riserva
Year 2011
Format 0,75 l Standard
Country Italy
Region Tuscany
Grapes 100% Sangiovese
Vineyards location Badia a Passignano Riserva is produced exclusively from the finest, most highly selected grapes grown on the estate of the same name situated in the Chianti Classico area. The abbey, which is located in an area that has been inhabited at least since the Etruscan period, is one of the finest fortified abbeys in the area. It has been renowned for its wine production for over 1,000 years.
Composition of the land The vineyards are situated at altitudes between 45 - 60 metres a.s.l. on rocky, slightly limestone soil.
Yield x hectare Less than 8.000 kg
Harvest The selected grapes, grown in the vineyards surrounding Badia di Passignano, were harvested about two weeks later than usual for Sangiovese.
Temperature fermentation After destemming and soft crushing, the grapes were placed in stainless steel vats where alcoholic fermentation took place. The phenolic and aromatic components were slower to be extracted than in the hot dry 2003, and in the cellar this meant longer maceration, slightly higher fermentation temperatures and more frequent racking and délestage.
Period fermentation After malolactic fermentation the wines were selected, blended and replaced in the same barriques for about 14 months.
Production technique After alcoholic fermentation, malolactic fermentation took place spontaneously by the end of the year when the wine was in new Hungarian oak barriques (300 and 225l ) and a small part in new French 225-litre barriques.
Aging Took place spontaneously by the end of the year when the wine was in new Hungarian oak barriques (300 and 225l ) and a small part in new French 225-litre barrique. Blended and replaced in the same barriques for about 14 months. At the end of the ageing period, every single barrique was tasted and the necessary selections made, after which the wine was bottled, and aged in the bottles for another
Alcohol 14.50% by volume
Production year 80,000 bottles
Matching First plates to the gravy, red and white meats, mannered and cheeses, wine from meditation.
On sale Price Antinori Chianti Classico Riserva Badia a Passignano 2011 € 26.00  With VAT
Producer

Antinori

The ancient Antinori family has resided in Florence since the early 13th century when they moved from Calenzano, a village between Florence and Prato where their presence is recorded in 1188. The family initially worked in the silk trade and joined ...
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Vintage

Veronelli
 
2011
xtraWine
92/100 
2011
Bibenda
 
2009
James Suckling
93/100 
2009
Wine Advocate
91/100 
2009
Bibenda
 
2008
James Suckling
90/100 
2008
Wine Advocate
92/100 
2008
Wine Spectator
91/100 
2008
Wine Advocate
91/100 
2007
Bibenda
 
2006
Wine Advocate
89/100 
2006
Wine Spectator
88/100 
2006
Wine Advocate
89/100 
2005
Wine Advocate
89/100 
2004
Wine Spectator
90/100 
2004
Wine Advocate
91/100 
1998
Wine Spectator
88/100 
1998
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