The Antinori family bought the 325 hectares’ estate around the abbey (which is own by Vallombrosian monks)in 1987, including the use of the monastery cellars. The Badia a Passignano estate has served to take Piero Antinori’s experimental work with Tuscan wines to a higher level, in preparation for the 21st century. “The 1970’s and ’80s, in Tuscany, were characterized primarily by the production of vini da tavola with blends of indigenous and non-indigenous grape varieties, principally due to the lack of careful selection of Sangiovese grapes grown in the ’60s,” he says. “Fundamentally, they were taking an enological rather than a viticultural approach. Ruby red colour with garnet hues. Vibrant aromas of strawberry jam, raspberries and coffee. Mouthfilling soft and well-balanced throughout the palate, the Badia a Passignano is an extremely stylish wine. The aromas of coffee and cocoa powder on the nose are reflected in the aftertaste.