Notes of red and purple fruit with cocoa, nutmeg and bark on offer. Some licorice too. Medium-bodied with steady acidity and dry, polished tannins. Attractive and savory fruit character. Drink or hold.
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There are few other wineries anywhere that have such an aura of vinicultural history as that of Badia a Coltibuono. In Europe, it is not too difficult to find wineries that have origins dating back one, two, three, even five centuries, but the edifice at Badia a Coltibuono has been watching over winemaking for almost a thousand years—and the building was constructed long after wine was first made on the property. Grapeseeds and amphorae from the first century A.D. Roman period—evidence of wine production—have been found at an archaeological dig on the property, and even earlier ruins from the wine-savvy Etruscan culture are present as well.
That is not to say that Badia a Coltibuono was designed specifically as a winery all those years ago. It was established as an abbey (badia) in 1051 by St. Giovanni Gualberto, the founder of the Vallumbrosan Order of Benedictine monks. Of course, wine production was an important element of monastical life, and the Vallumbrosans may have been the first to cultivate Sangiovese in Tuscany. The abbey’s name, Coltibuono, can be translated as “Good Cultivation” or “Good Harvest,” perhaps indicating the importance of viticulture there.
Today, the Badia a Coltibuono estate in the Chianti Classico commune of Gaiole in Chianti is led by the fifth generation of family members: Emanuela, Paolo, and Roberto Stucchi Prinetti. There are 150 acres of vineyards on the property, along with another 50 acres of olive trees. This being Chianti Classico, Sangiovese is naturally the most important grape variety planted. However, the family honors Chianti’s heritage by also keeping significant numbers of vines of other traditional varieties that are allowed but often omitted in Chianti Classico: Canaiolo Nero, Ciliegiolo, Colorino, Foglia Tonda, Malvasia Nera, Mammolo, Pugnitello, and Sanforte (as well as Trebbiano and Malvasia for Vin Santo). From these building blocks, Badia a Coltibuono makes a robust range of wines from the traditional to the innovative.
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LOCATIONWINERY: Gaiole in Chianti, Tuscany VINEYARD: Gaiole in Chianti, Tuscany VIEW IN GOOGLE MAPS REGION DETAILS |
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91
JULY 2023
Cultusboni “Cetamura” Chianti DOCG 2021
![]() Notes of red and purple fruit with cocoa, nutmeg and bark on offer. Some licorice too. Medium-bodied with steady acidity and dry, polished tannins. Attractive and savory fruit character. Drink or hold. 90
NOVEMBER 2020
Cultusboni “RS” Chianti Classico DOCG 2018
![]() Best Buy! Bright and savory, this has aromas of black-skinned fruit, moist earth and blue flower. Soft and easy-drinking, the medium-bodied palate offers mature Marasca cherry, star anise and ground clove alongside smooth polished tannins. Drink through 2023. 91
SEPTEMBER 2020
Badia a Coltibuono Chianti Classico DOCG 2018
![]() The 2018 Chianti Classico is a very pretty, enticing wine. Crushed flowers, sweet red cherry, pipe tobacco, cedar and mint all grace this exquisite, ethereal Chianti Classico from Coltibuono. All the elements simply fall into place effortlessly. Silky tannins round things out in style. This is such a beguiling Chianti Classico. 92
OCTOBER 2023
Badia a Coltibuono Vin Santo del Chianti Classico DOC 2013
![]() A medium-weight dessert white, evoking caramel, almond paste, brown butter and orange peel flavors. Lively, ending with a lingering, caramel nuttiness. Trebbiano and Malvasia. Drink now through 2040. 93
JULY 2023
Badia a Coltibuono “Montebello” Toscana IGT 2018
![]() Really pretty fruit here with currants and spices with some fresh flowers. Medium to full body. Fine tannins. Focused and real. From organically grown grapes. Give this three or four years to soften. Drink after 2026. 95
JUNE 2022
Badia a Coltibuono Chianti Classico DOCG Riserva 2019
![]() The 2019 vintage is made from 90% Sangiovese blended with 10% Colorino, Canaiolo and Ciliegiolo. It was aged for 12 months in large (528-660 gal) French and Austrian oak casks, and three months in bottle. The color is ruby. Aromas are red cherry and strawberry layered with savory spices and vanilla. It is light bodied and lively with tangy acidity and ripe, grainy tannins. There is a touch of pleasant bitterness in the finish, which clears the palate. The current generation of the Stucchi Prinetti family, Emanuela, Paolo and Roberto are running the winery which was created in 1846 and became commercial in 1957. Roberto is the winemaker with consultant Maurizio Castelli. Their goal is a natural expression of Sangiovese with lightness and balance, but also food friendly and readily enjoyable. 93
APRIL 2021
Badia a Coltibuono “Cultus” Chianti Classico DOCG Riserva 2016
![]() The Badia a Coltibuono 2016 Chianti Classico Riserva Cultus Boni is an organic wine from one of the most consistent and productive estates in Gaiole in Chianti. The wine is grounded in fresh primary fruit with wild cherry, blackberry and some faint dustings of exotic spice, toasted nut, crushed stone and dried flowers. You also get hints of lavender, sage and dried mint. Cultus Boni is one of the most terroir-driven wines of this subzone (and the price point is excellent). 92
JULY 2023
Badia a Coltibuono Chianti Classico DOCG Riserva 2019
![]() Attractive red-fruited character with hints of walnuts, dried leaves, ground cloves and crushed rocks. Medium-bodied with polished tannins and chalky texture. Firm and linear with vivid acidity. Drink or hold. |