Climate
After an autumn and winter that were generally mild and dry, spring 2016 in Chianti Classico began with fine weather, leading to budbreak occurring about 10 days earlier than the historical average. Rainfall and relatively cool temperatures were recorded from May through the first half of June, though these did not affect the crucial flowering and fruit-set stages. The summer—lasting until the end of August—was generally hot and dry, free from extreme heat spikes; these were optimal conditions for maintaining an excellent balance between vegetative growth and fruit production, ensuring perfect grape development. The harvest months followed a regular pattern, with occasional rainfall alternating with long periods of sunshine and breezes, allowing for an ideal ripening process for the Badia a Passignano grapes. The Sangiovese harvest took place between late September and early October.

Vinification
After destemming, the berries were carefully selected and then gently crushed. Alcoholic fermentation lasted approximately 10 days, after which the must remained in contact with the skins for a further 10–12 days. Following racking, the wine was transferred to wooden vessels, where malolactic fermentation took place; the wine—still kept separate according to vineyard origin—aged for several months in Hungarian and, to a lesser extent, French oak barrels. During this phase, the various lots were constantly tasted to maximize the benefits of oak aging, and were finally blended at the end of the maturation period. The wine was bottled at the estate and subsequently rested in the bottle before its release to the market. Background
Badia a Passignano Gran Selezione is produced exclusively from a selection of the finest Sangiovese grapes grown on the estate of the same name, located in the heart of Chianti Classico. The area has been renowned for winemaking since the year 1000. The vineyards are situated at an altitude of approximately 300 meters above sea level on soils rich in limestone rock and with a moderate clay content. The wine is aged in the historic 10th-century cellars of the Badia di Passignano abbey.

Tasting Note
The 2016 Badia a Passignano displays a ruby ??red color. On the nose, aromas of red fruit—such as cherry and Morello cherry—blend with intense yet delicate floral notes and hints of white chocolate. On the palate, it is rich, vibrant, and balanced, featuring soft, velvety tannins that lend the wine elegance, a distinctive character, and a lingering finish.

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