Antinori
Antinori Chianti Classico Gran Selezione Badia a Passignano 2020
Other years:
2021| Denomination | Chianti Classico DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | After racking, and once malolactic fermentation was complete, the wine began its period of ageing in Hungarian and partly French oak barrels for several months. During this phase, the wine was constantly tasted in order to maximise its evolution in wood. Badia a Passignano was bottled on the estate and then rested in the bottle before release. |
| Other years | 2021 |
Awards
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2020
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2020
91/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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2020
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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2020
93/100
One of the most prestigious wine guides in Italy.
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2020
3One of the most prestigious wine guides in Italy.
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2020
3Italian Sommelier Association (AIS) guide
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1385
- Oenologist: Renzo Cotarella
- Bottles produced: 20.000.000
- Hectares: 1.400
The Antinori family’s first encounter with wine dates back to 1385, when Giovanni di Piero Antinori joined the Guild of Wine Merchants to make the best use of the family’s country properties in Valdarno, around Florence.
However, it was not until the 16th century that banker and merchant Alessandro Antinori made the wine from his estates famous in Italy and abroad, travelling from Lyons to Flanders, and from Spain to Algiers.
Wine was to remain the family’s passion and main business activity, so much so that in 1898 the "Fattoria dei Marchesi Lodovico e Piero Antinori" was created by brothers Lodovico and Piero, the sons of Marchese Niccolò – a direct descendent of that other Niccolò who purchased Palazzo Antinori in 1506 and poured his efforts into publicising Tuscan wines around the world and creating fine quality products. For 26 generations the Antinori family have continued to make history.
In 2023, at the beginning of February, Villa Antinori Toscana IGT 2019 was named the third wine in the world, the only Italian wine, in Wine Specator's Top 10 Values 2022: the list of the 10 wines that according to the American magazine represent world excellence in terms of value for money. Read more
| Name | Antinori Chianti Classico Gran Selezione Badia a Passignano 2020 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Antinori |
| Story | Badia a Passignano Gran Selezione is produced from a selection of the best Sangiovese grapes from the estate of the same name located in the heart of Chianti Classico. The area has been renowned for wine production since the year 1000. The vineyards extend over limestone-rich soil with an average clay content at an altitude of approximately 300 metres above sea level. Ageing takes place in the historic cellars of the 10th-century Badia di Passignano. |
| Origin | Selected grapes from the vineyards surrounding Badia di Passignano, town of Tavernelle Val di Pesa (Florence) in the DOCG Chianti Classico region. |
| Climate | Altitude: 45-60 m. a.s.l. |
| Soil composition | Rocky, slightly limestone soil. |
| Wine making | After destemming, the grapes were carefully selected and then softly pressed. Alcoholic fermentation took about 10 days, after which the must macerated with its skins for a further 10 2 days. |
| Aging | After racking, and once malolactic fermentation was complete, the wine began its period of ageing in Hungarian and partly French oak barrels for several months. During this phase, the wine was constantly tasted in order to maximise its evolution in wood. Badia a Passignano was bottled on the estate and then rested in the bottle before release. |
| Allergens | Contains sulphites |
