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.
No products found
Morlet Family Vineyards Ma Douce Chardonnay is made from 100 percent Chardonnay.
The cool maritime breeze and mild and sunny mountain climate create ideal conditions for this hillside vineyard located on the second ridge from the Pacific Ocean. Handcrafted using classical Burgundian winemaking techniques, this wine is dedicated to Jodie Morlet. It is ‘My Sweet’ or ‘Ma Douce.’
Full yellow color. Aromas of lemon drop, Crème Brulée and orange zest intermixed with strong notes of minerality (wet stones) and fresh hazelnut. Full-bodied, mineral driven, this wine displays a creamy texture and very long mineral finish. Built to age gracefully for a decade, this wine is already very approachable.
Propietary Name Ma Douce
Name Meaning My Sweet “Douce brize” from the Ocean
Varietal composition Chardonnay
Type of wine Vineyard designated
Appellation Fort Ross-Seaview
Vineyard singularity On the second ridge off Ocean High elevation Goldridge soil
Typical harvest date End of October
Picking Manual, small lugs, refer truck
Sorting Cluster by cluster
Fermentation In barrel through native yeast 100% Malolactic
Upbringing Sur lies with bâtonnage
French oak from selected coopers
Bottling Unfiltered
Cellaring time 5-10 years
Serving Slightly below room temperature Decanted when served young
Review:
"Lots of white peach, quince, white flower, and green almond notes emerge from the 2020 Chardonnay Ma Douce, a full-bodied barrel sample with beautiful depth as well as freshness."96 Points Jeb Dunnuck:
Lodovico Langhe Nebbiolo is made from 100% Nebbiolo.
Bright ruby-red which softens on ageing; delicate, fruity nose of raspberries and violets that becomes ethereal over time; dry, balanced flavor, with good body that softens after ageing and lingers on the finish.
Vine: Nebbiolo
Vineyards: North-est facing with Guyot pruning (7-9 buds / vine).
N° Vines / hectare: 4,000
Yield / hectare: 70-80 q / Ha
Plant year: 2007
Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.
It pairs with pasta, soup, meats, seasonal dishes and medium-aged cheeses.