Limited stock. Vineyard The 325-hectare Badia a Passignano estate surrounds a fortified abbey near Sambuca Val di Pesa, three kilometres south of Tenuta Tignanello. Fifty hectares of limestone-based land are currently planted with Sangiovese vines, from which only the best bunches were selected. Winery This wine was made in the monastery cellars in the abbey at the heart of the property. The grapes were destemmed, lightly crushed, & transfered to tank for fermentation, with pumping over & delestage used for extraction. There was a further two weeks' skin contact following alcoholic fermentation, after which the wine was moved to Hungarian & French oak barriques for malolactic fermentation & fourteen months' ageing. Taste The nose offers a wide range of fruity aromas as well as hints of liquorice & ripe blackberries. The complex, elegant palate shows plenty of fruit alongside savoury flavours, finishing long & vibrant.