Notes of dried strawberries and cherries with hints of chocolate and sweet spices. Dry and polished with firm tannins. Medium body. Structured and complete. Juicy and fruit-forward on the finish. From organically grown grapes. 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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93
JULY 2023
Badia a Coltibuono “Cultus” Chianti Classico DOCG Riserva 2018
![]() Notes of dried strawberries and cherries with hints of chocolate and sweet spices. Dry and polished with firm tannins. Medium body. Structured and complete. Juicy and fruit-forward on the finish. From organically grown grapes. Drink or hold. 92
APRIL 2023
Badia a Coltibuono “Sangioveto di Toscana” Toscana IGT Sangiovese 2016
![]() Bright, with cherry, raspberry, floral and wild herb aromas, this red is juicy and solidly built. Persistent, with a lingering finish that echoes the fruit and balsamic elements. Drink now through 2030. 1,000 cases made, 2,647 cases imported. 91
JUNE 2022
Badia a Coltibuono “Montebello” Toscana IGT 2016
![]() Sweet berries, meat and grilled citrus on the nose. Some crushed cement, too. Medium body, bright acidity, light tannins and a juicy finish. Very minerally and citrusy. From organically grown, native Tuscan grapes. Drink now. 92
JULY 2024
Badia a Coltibuono Chianti Classico DOCG Riserva 2020
![]() This is complete and balanced with good fruit concentration, freshness and vibrancy. Red berries, spices and dried orange peel, with a medium to full body, tense acidity and compact but nicely ripened tannins. Lingering finish. Drink or hold. 90
SEPTEMBER 2023
Badia a Coltibuono Chianti Classico DOCG 2021
![]() This is an organic blend of Tuscan native grapes with 90% Sangiovese and tiny percentages of Canaiolo, Ciliegiolo and Colorino. Representing a big production of 147,000 bottles, the 2021 Chianti Classico is accessible and easy-drinking with mild cherry and dried raspberry followed by almond, blue flower and peat moss. Winemaking is very simple, starting off with spontaneous yeast fermentation and brief aging in large oak casks. You get great value, especially in this classic vintage. 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
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. 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. |