There are divergences as to the foundation year of the Badia di Passignano: Pietro Aretino, in the biography of San Zenobius, states that the archbishop of Florence founded the monastery in 395, while the monastery archives indicate 891. In 1049 the Badia passed to the Vallombrosans, monks specialized in agriculture and viticulture. The history of the monastery is full of interesting events, including the stay of Galileo Galilei in 1587-1588 as a teacher of mathematics. The 65 hectares of vineyards, mainly cultivated with Sangiovese, extend over a soil rich in limestone with an average amount of clay at a height of about 300 meters above sea level.
The bunches, carefully selected during the harvest by the Antinori team, are then subjected to destemming and delicate pressing when they arrive in the rooms dedicated to winemaking. Subsequently, the alcoholic fermentation process lasts about 10 days. Once racking is complete, the wine is placed in wooden barrels to carry out the malolactic fermentation. Finally, after racking, the wine undergoes a period of aging in Hungarian oak barriques for 12 months.
Ruby red colour. The nose perceives an interesting bouquet of fragrances, mainly characterized by notes of ripe fruit and sweet spices. On the palate, the wine is structured, soft and engaging, with a harmonious flavor that is also characterized by a good gustatory persistence in the finish.
It goes well with a variety of dishes. Excellent with roast meats, stews, pasta with meat sauce or mushrooms, aged cheeses and cured meats.