Climate
The mild and dry winter weather marked the beginning of the 2020 growing season in Chianti Classico, only at the end of March a short cold snap hit the region. These climatic conditions favored budding earlier than usual. Spring brought average rainfall and cooler temperatures and was followed by a hot summer season, uninterrupted by excessive heat events. The scattered rains provided the right amount of humidity to allow the grapes to go through optimal stages of growth and maturation. The month of September, when the harvest operations began, brought low rainfall especially at the end of the month, allowing the grapes to reach maximum phenolic maturity. The harvest began in the second half of September and ended in early October.

Vinification
After destemming, the grapes were carefully selected and gently pressed. The alcoholic fermentation lasted for a period of 10 days and was followed by a further period of 10-12 days of maceration on the skins. After the wine was racked off and malolactic fermentation was completed, the wine was aged in Hungarian oak, and a small percentage in French oak, for several months. During this phase the wine was tasted regularly to reach the maximum expression of the aging in oak. Badia a Passignano was bottled on the estate and continued to age in the bottle before being released for sale.

Historical data
Badia a Passignano Gran Selezione is produced exclusively with the best Sangiovese grapes harvested from the vineyard of the same name located in the heart of the Chianti Classico. The region has been respected and appreciated for its outstanding wine production since the year 1000. The vineyards grow at an altitude of approximately 300 meters (984 feet) above sea level on limestone-rich soils with a fair amount of clay. The wine is aged in the historic cellars under the Badia (abbey) of Passignano which dates back to the 10th century.