Antinori Badia a Passignano Chianti Classico Gran Selezione 2018  Front Label
Antinori Badia a Passignano Chianti Classico Gran Selezione 2018  Front LabelAntinori Badia a Passignano Chianti Classico Gran Selezione 2018  Front Bottle Shot

Antinori Badia a Passignano Chianti Classico Gran Selezione 2018

  • JS95
  • WS94
  • W&S92
  • WE90
750ML / 15% ABV
Other Vintages
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  • WE93
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  • RP90
  • W&S90
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4.3 11 Ratings
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4.3 11 Ratings
750ML / 15% ABV

Winemaker Notes

Badia a Passignano Gran Selezione is made exclusively with a selection of the best Sangiovese grapes harvested from the monastery's historic vineyards.

2018 Tasting Note
Badia a Passignano 2018 is a ruby red color. Its nose presents intense notes of ripe red fruit that merge with sweet hints of blueberries and apricots. Its bouquet is completed by balsamic sensations and toasted aromas of chocolate, licorice and vanilla. The palate is rich and flavorful, giving the wine a lengthy flavor profile.

About 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 Cellars
Fascinating medieval cellars from the tenth century are found directly under the monastery. Vaulted ceilings and massive walls naturally keep humidity and temperatures constant year round. Badia a Passignano is aged in Hungarian oak barrels in the maze of passageways in these underground cellars.

Critical Acclaim

All Vintages
JS 95
James Suckling
This is a really beautiful red with cherry, blackberry, violet and chocolate character. Full and layered, yet it remains linear and bright, with an energetic finish. So drinkable now, but better in 2024.
WS 94
Wine Spectator
Cherry, raspberry, plum, mineral and smoky aromas and flavors are deftly framed by spicy oak in this lush, harmonious red. There is plenty of structure, including vibrant acidity, for balance and energy on the lingering aftertaste. Give it a year or two to absorb the oak. Best from 2023 through 2033.
W&S 92
Wine & Spirits
The limestone and clay soils of Antinori’s Barberino Tavarnelle estate gave a wine that reflects the cool, wet 2018 growing season in its lively acidity and tangy red and black cherry flavors. The wine rested mostly in Hungarian oak barrels, gaining notes of vanilla and sweet spice that enliven the vibrant fruit tones and contribute to the silky texture. Cellar time will allow those oak-derived flavors to integrate.
WE 90
Wine Enthusiast

Aromas of French oak, camphor and baked plum form the nose on this big, bold red. On the densely concentrated palate, velvety tannins accompany licorice, vanilla, coffee bean and steeped prune.

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Antinori, Italy
Antinori Winery Video

The Antinori family of Florence, one of the world's oldest and most distinguished wine producers, has lived in Tuscany since the 14th century and celebrated its 625th anniversary as wine makers in 2010. The current company president, Marchese Piero Antinori, believes in the tradition that the primary role of wine is to accompany food and enhance the dining experience. In Florence, the Antinori family has led a "Renaissance" in Italian wine making by combining long traditions, a love of authenticity and a dynamic innovative spirit.

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Chianti Classico Wine

Tuscany, Italy

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One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.

However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.

Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.

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Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.

SOU536077_2018 Item# 806034

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