DOCG Chianti Classico Riserva
||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.
||The selected grapes, grown in the vineyards surrounding Badia di Passignano, were harvested about two weeks later than usual for Sangiovese.
||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.
||After malolactic fermentation the wines were selected, blended and replaced in the same barriques for about 14 months.
||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.
||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
||First plates to the gravy, red and white meats, mannered and cheeses, wine from meditation.