Badia a Passignano is located above the town of Sambuca Val di Pesa, just 3 kilometers south of the Tenuta Tignanello estate. The property extends over an area of 223 hectares (551 acres), of which 65 hectares (160 acres) are planted with vines. The estate’s historical importance in the Chianti region is well documented in hundreds of volumes that are kept in the Florence State Archives that provide descriptions and details about the Sangiovese vineyards and local crops over the centuries. Further proof of this came to light in 1983 when a thousand year old vitis vinifera plant was discovered on the land surrounding Badia a Passignano.
There is much conflicting information regarding the year the abbey was founded. In Pietro Aretino’s biography of San Zanobi, he states that the archbishop of Florence founded the Passignano monastery in 395, however the monastery’s oldest documents are dated 891. In 1049 the Badia became property of Vallombrosian order, a reformed branch of the Benedictines who specialized in viticulture and forestry. Historical archives in the monastery report many prominent events, including the stay of Galileo Galilei in 1587-1588 as a mathematics teacher. The monastery has undergone restoration and conservation work that has changed its structure and appearance over the centuries.
The abbey's 65 hectares (160 acres), planted principally with Sangiovese, grow at an altitude that varies between 250 meters (820 feet) and 300 meters (984 feet) above sea level on calcareous soil in one of the most naturally endowed and beautiful environments in the Chianti Classico region.
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La Despensa Boutique Cinsault is made from 100% Cinsault.
A genuinely unique wine - they are the only producers of Cinsault in Colchagua! From a new vineyard planted in 2017, the team at La Despensa thinks they’ve hit the jackpot with this variety in this valley. Much more structure, color and intensity than the typical Chilean Cinsaults from further south, this is an easy drinking but serious version of this wonderfully fruity variety!
Corinne Perchaud Chablis Premier Cru Vaucoupin is 100 percent Chardonnay.
The vineyard The plots are on the Vaucoupin Chichée village. They are very steep and facing south, their average age is 40 years. The total area is 1.45 hectares. The vines are planted on soil Kimmeridgian marl consisting clay and limestone with dominant clay. Winemaking After a slight settling, the juice is put in to achieve its fermentation tank alcoholic and malolactic. It follows a long aging on lees to bring a maximum of complexity of aromas and flavors. If necessary, we make a collage to bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration is the filtration method most friendly to wine.
The wine will be bottled 16 months after harvest. The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed for the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under clement skies.
Pairs well with seafood, shellfish.