The best selection of Tenuta Badia di Passignano has the best honor that guarantees and controls the Chianti Classico Denomination. The blend used for its vinification is 100% pure Sangiovese. The area in which it is raised enjoys particular climatic conditions that require careful selection throughout the production process. When the grapes arrive, after a soft destemming of the bunches, the grapes are manually selected at the table, in order to enhance the quality of the product. This operation is fundamental to guarantee a great potential for processing future musts. Alcoholic fermentation then develops in about 10 days, following which the wines remained in maceration with the skins for a further 10 – 12 days. After racking, the wines were immediately placed in Hungarian and partly French oak barrels to undergo malolactic fermentation, which took place spontaneously by the end of the year; after racking, the wines, still separated according to the origin of the vineyard, underwent the aging period in Hungarian oak barriques of 300 lt and 225 lt, and partly also in 225 lt French oak barrels, for a period about 14 months. During this long part, the different batches were constantly tasted and checked, so they are able to enhance the evolution in wood to the maximum, and then be assembled in the final cut at the end of the aging period. The wine was then bottled and continued its aging in the bottle for another 12 months.
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