The 2020 Chianti Classico RS Cultusboni is a dense, powerful wine. Black cherry, cloves, scorched earth and licorice show the darker side of Sangiovese. There's good depth, even if at times the 2020 feels a bit heavy and monolithic.
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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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92
JULY 2022
Cultusboni “RS” Chianti Classico DOCG 2020
![]() The 2020 Chianti Classico RS Cultusboni is a dense, powerful wine. Black cherry, cloves, scorched earth and licorice show the darker side of Sangiovese. There's good depth, even if at times the 2020 feels a bit heavy and monolithic. 95
DECEMBER 2020
Badia a Coltibuono “Montebello” Toscana IGT 2015
![]() Montebello is the name of the vineyard where the nine varieties included in the blend were grown. It is their only single vineyard wine, since grapes for their Chiantis are sourced from multiple sites. Roberto Stucchi Prinetti, co-owner and winemaker, considers it an homage to old Chianti Classico because it is an equal blend of traditional varieties. Today it cannot be labeled Chianti Classico since Sangiovese must be at least 80 percent of the blend. “You could call it a Super Tuscan in the sense that it is not Chianti Classico, but it is truly Super Tuscan,” he said. “No international varieties, but a very complex blend of indigenous ones.” The first vintage was 2011. Subtle, ripe black cherry fruit is layered with cedar, tobacco, toasted spices lifted by fresh, bright acidity and supported by velvet-smooth tannins. 90
AUGUST 2023
Cultusboni “RS” Chianti Classico DOCG 2020
![]() Best Buy. A classic nose of cherry, gunflint, orange peel and wild herbs tees up a classic palate, with more cherries, berries, a hint of bitter chocolate and a coffee bean finish. Tannins are still wrought tightly, and acidity bounces off the tongue. 95
AUGUST 2023
Badia a Coltibuono Vin Santo del Chianti Classico DOC Occhio di Pernice 2008
![]() Fresh and tangy, with primary fruit notes of apricot and orange mingling with walnut, caramel and dried fig flavors. Harmonious, with a spine of vibrant acidity driving the long aftertaste. Drink now through 2038. 93
JUNE 2022
Badia a Coltibuono “Cultus” Chianti Classico DOCG Riserva 2017
![]() DECANTER WORLD WINE AWARD 2022 SILVER MEDAL. Intense red cherry and vanilla with some dark coffee hints. Somewhat old-fashioned in style but juicy, with a long finish. 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. 91
OCTOBER 2023
Badia a Coltibuono Chianti Classico DOCG Riserva 2018
![]() Subtle, revealing rose, strawberry, cherry and white pepper aromas and flavors. Tightly wound, with solid grip, this feels youthful and is evolving at a glacier pace. Reveals fine balance and length, with a chalky, mineral finish. Sangiovese, Colorino, Canaiolo and Ciliegiolo. Best from 2025 through 2040. 95
APRIL 2021
Badia a Coltibuono Vin Santo del Chianti Classico DOC Occhio di Pernice 2007
![]() Driven by honey and molasses, the Badia a Coltibuono 2007 Vin Santo del Chianti Classico Occhio di Pernice is a pure beauty. Made with organic fruit, this dessert wine opens to a dark copper color and beautifully intense aromas of dried fruit, fig, honey, brown sugar and maple syrup. There is a vein of heat and warmth there that underlines the sweetness and the ripeness of the fruit. |