Located in the Gaiole district of Chianti, Badia a Coltibuono
translates to "Abbey of the Good Harvest.” Founded in the
11th century by Vallombrosan monks, the Stucchi Prinetti
family became the second set of owners when they bought
the 173 acre property in 1846.
Over the years, the family has carefully built a significant
stock of ancient Sangiovese clones-this assures a
continuous supply of quality grapes as well as clonal
diversity. Estate fruit is used for the Badia a Coltibuono line
and grapes for Coltibuono Selections are purchased through
the family's long-term relationships with respected growers in
Tuscany. Minimal use of oak and thoughtful plantings of highdensity
vineyards enables natural, honest expressions of
varietal, vintage and terroir. In 1996 a state-of-the-art winery
was built in Monti and in 2003, the Badia a Coltibuono wines
were awarded ICEA organic certification.
|Intense, deep red color. Delicate aromas of wild blackberries and pleasant, spicy
notes. Balanced, full flavored with good acidity.
| Wine Advocate 93 points (Aug 2011)
The 2007 Sangioveto di Toscana is another wine that comes across as relatively understated and quite classic relative to most 2007s. There is gorgeous delineation in an expressive fabric of sweet red cherries and flowers, with hints of tobacco and cedar that flow effortlessly. The wine turns radiant on the mid-palate and finish. The 2007 is one of the most elegant Sangiovetos I have tasted from Badia a Coltibuono and hopefully points to a more consistent level of overall quality for the future. Anticipated maturity: 2015-2027. ”
|The highest quality Sangiovese grapes were selected from Montebello and Argenina, the estate's
oldest vineyards. The 35-55 years old vines are planted on soil of clay and limestone rock.
Fermented in stainless steel with daily punch downs and macerated on its skins for 4-5 weeks, it
aged for18-20 months in French oak barriques (25% new) followed by an additional six months of