Badia a Passignano
The abbey of Badia a Passignano (founded 395) lied above the village of Sambuca Val di Pesa, some 3 km from Tenuta Tignanello. The estate spreads over 223 hectares, of which 65 are under vines, between entre 250 and 300 metres above sea level, on limestone soils
Naturally, the main grape, here, in the heart of the Chianti Classico, is sangiovese.
Wine has been made here for centuries, as shown by a 1000 year-rootstock of Vitis vinifera discovered there in 1983.
The Badia a Passignano Chianti Classico DOCG Gran Selezione is made from a selection of the best sangiovese grapes of the estate, aged in Hungarian oak in the mediaeval cellars of the abbey.
