A typical sangiovese with cherry and walnut aromas and flavors. Medium body, light tannins and a fresh finish. Lemon-zest undertones. From organically grown grapes.
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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
AUGUST 2020
Cultusboni "Colmaia" Organic Sangiovese Toscana IGT 2019
A typical sangiovese with cherry and walnut aromas and flavors. Medium body, light tannins and a fresh finish. Lemon-zest undertones. From organically grown grapes. 92
OCTOBER 2023
Badia a Coltibuono “Sangioveto di Toscana” Toscana IGT Sangiovese 2018
A multifaceted red, featuring cherry, strawberry, floral, iron, tobacco and oak spice aromas and flavors. Just when you think this is ready to enjoy, the firm, dense structure engages, leaving a stiff, if long, finish. Best from 2025 through 2042. 92
AUGUST 2023
Badia a Coltibuono Vin Santo del Chianti Classico DOC 2014
Notes of citrus marmalade, fig and potpourri, followed by a touch of baking spices. Focused and concentrated palate with pleasing acidity. Good length in the subtle smoky finish. From organically grown grapes. Drink now. 93
MARCH 2020
Badia a Coltibuono Chianti Classico DOCG Riserva 2016
BEST BUY Lively acidity and fine-grained tannins give a seamless structure to this wine's high-toned red berry flavors. The blend (sangiovese with ten percent of colorino, canaiolo and ciliegiolo) reflects this estate's emphasis on native Tuscan varieties, and vines of up to 40 years of age impart balance and concentration. A wine of classic elegance and restraint, it has the structure and freshness to improve over the next decade. 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). 95
MARCH 2022
Badia a Coltibuono “Cultus” Chianti Classico DOCG Riserva 2017
This savory, full-bodied red opens with inviting scents of new leather, wild berries, truffle and blue flowers. Polished and delicious, the juicy palate doles out raspberry compote, mature Marasca cherry, baking spice and mocha. Fine-grained, enveloping tannins provide seamless support. Drink through 2027. 92
SEPTEMBER 2023
Badia a Coltibuono Vin Santo del Chianti Classico DOC 2014
Notes of citrus marmalade, fig and potpourri, followed by a touch of baking spices. Focused and concentrated palate with pleasing acidity. Good length in the subtle smoky finish. From organically grown grapes. Drink now. 94
MARCH 2022
Badia a Coltibuono Chianti Classico DOCG Riserva 2017
Made with organically farmed grapes, this offers enticing aromas of camphor, blue flower, new leather and dark spice. The smooth, delicious palate delivers ripe Morello cherry, crushed raspberry, star anise and tobacco framed in taut, fine-grained tannins. Drink through 2027. |