Bright, fresh, and effortlessly drinkable, Chill-Ya-Jolo is a new kind of Tuscan red — one that invites you to chill it down, pour it freely, and enjoy it with the same ease as a white or rosé, without ever leaving behind the depth and character of its origins. Made from Ciliegiolo, a native grape the winery has worked with for decades, this wine was crafted to be light, expressive, and versatile. The ladybug on the label—one of our favorite vineyard allies—nods to the ecological awareness and low-input farming approach that has long guided the estate philosophy.

NEW NAME - NEW LABEL! With the 2023 vintage Cetamura will get a new identity. The winery has launched a label restyling program that blends classic elements for its historic wines with contemporary designs. The new labels draw inspiration from the geometric patterns of Badia a Coltibuono’s cloister and gardens, while the Vallombrosan crest reinforces the winery’s deep-rooted winemaking tradition. The wine is still 100% Sangiovese fermented and aged in stainless steel, fresh and vibrant, great with your favorite pizza!

Colmaia is a new Sangiovese Toscana IGT, from organically grown grapes, born to offer a fresh crisp and modern wine that is affordable but with the quality that is expected from the iconic Badia a Coltibuono winery.  "Colmaia" refers to the verb Colmare - meaning to top off a container - but also to the colmatore, which is the traditional glass air-lock that is used as the closure in tuscan botti (casks).

Cultusboni RS Chianti Classico was created with the goal of showing a more contemporary style of Chianti Classico made with only Sangiovese. Each year, the winery sources grapes from different areas in Chianti Classico, looking to build the complexity that comes from the many distinctive characters of Sangiovese in different terroirs. The winemaker likes this wine so much, he put his initials on it.  With the 2018 vintage winery decided to update the brand name to Cultusboni, which shares the same meaning of Coltibuono or "good harvest" in Latin.   

The estate Chianti Classico is central in representing Badia a Coltibuono’s vision and relationship with its place and its history. Using the traditional blend of Sangiovese and complementary varieties, as well as the choice of propagating vines the traditional way - by massal selection - taking cuttings from many top-performing vines rather than a single vine for cloning - has always been the backbone of the wine. Modern techniques such as vinification by gravity are used to bring forth the best expression of the fruit, but traditional approaches, from indigenous yeast fermentation to aging in oak casks rather than barriques, are central to the authenticity of the wine. The winery's long-established organic practices are also fundamental in the development of the truly unique character of the grapes.

Badia a Coltibuono Chianti Classico Riserva represents the estate’s history and a significant part of the history of Chianti. Like the annata (the non-riserva version), this wine uses a traditional blend of Sangiovese and complementary varieties. For the Riserva the grapes are coming from the oldest vineyard sites in Monti-in-Chianti & Gaioli-in-Chianti. As a testimony to its long history and traditions, the estate is the proud possessor of a unique patrimony of old Riserva wines which date back as far as 1937.

Montebello is a modern study on classic Chianti. High proportions of Sangiovese are standard today, but traditionally Chianti was made from field blends that included up to 100 different varieties. An homage to that older tradition and rather than focusing on Sangiovese (or international varieties), the winery uses an assemblage of nine of Chianti’s most important indigenous red varieties in equal parts for Montebello. Each variety is fermented and aged individually and then blended after a year of barrel aging. Montebello is a unique and complex antithesis to the contemporary single-variety obsession.

Sangioveto is the traditional name for Sangiovese in Chianti. In 1980 when Badia a Coltibuono created this wine, a pure Sangiovese wine was not allowed in Chianti Classico, so the wine could not be labeled with the DOCG name. While many winemakers were innovating by using international varieties with or instead of Sangiovese, Badia a Coltibuono innovated in the other direction—making one of the first 100% Sangiovese Super Tuscans as a statement about Sangiovese and its value and quality in Chianti Classico. The wine is as an expression of Chianti and Sangiovese pride, always from older vineyards and aged in barriques after an extended maceration on the skins. Though 100% Sangiovese wines are now allowed in Chianti Classico DOCG, the winery has chosen to keep its original IGT status.

The Cultus Boni is Badia a Coltibuono’s more modern expression of Chianti Classico. It is still made with a traditional blend of Sangiovese and other varieties—in fact, using eight historical Chianti varieties making up 20% of the blend—but it is aged in barriques rather than large oak casks. Modern techniques such as vinification by gravity along with Badia a Coltibuono’s long-established organic practices are used to bring forth the best expression of the grapes. Cultus in Latin, like in colti in Italian, means “cultivation.”

Vin Santo has probably been produced at the Coltibuono Abbey for almost a thousand years, and since 1846 in the family. Vin Santo is the traditional hospitality wine and the true Tuscan vino del contadino (farmer’s wine). The sharecroppers would hide a barrel of it in the attic of the farmhouse because it was made for use of the family. Using the traditional process, Trebbiano and Malvasia are picked early and dried into raisins indoors before being fermented and aged in sealed barrels stored in attics for 6 years. With its sweet intensity, vibrant acidity, and unique combination of nuttiness and dried fruit notes, Badia a Coltibuono Vin Santo is way more than a typical dessert wine.

Badia a Coltibuono Vin Santo Occhio di Pernice is a variant on the classic Tuscan sweet dessert wine. Vin Santo is the region’s traditional hospitality wine, made using grapes that have been picked early and dried into raisins indoors before being fermented and aged in sealed barrels stored in attics for several years. While the usual version is made with Trebbiano and Malvasia, Occhio di Pernice is instead made with Sangiovese. Being made from red grapes gives this Vin Santo an extra layer of complexity and its unique dark brownish-amber color that is reminiscent of the "occhio di pernice" or eye of a partridge.

Badia a Coltibuono Grappa Riserva is a barrel-aged spirit made from the pomace of Sangiovese grapes that have finished fermentation. After the wine is drained and the skins have been pressed, the skins are distilled artisanally to recover the alcohol from them, along with minute amounts of flavor and aroma compounds. The resulting liquor is then given long aging in barrels to achieve gentleness.