MENU

BADIA A COLTIBUONO

TUSCANY

BADIA A COLTIBUONO

TUSCANY



VISIT WINERY WEBSITE


DOWNLOADS WINERY BIO


SHELF TALKERS

BUILD SHELF TALKER

ABOUT THE WINERY

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.

READ MORE

DOWNLOADS WINERY BIO


SHELF TALKERS

BUILD SHELF TALKER
WINERY LOCATION: Gaiole in Chianti, Tuscany
REGION: Chianti Classico DOCG, Chianti DOCG, Vin Santo del Chianti Classico DOC, IGT Toscana
VINEYARD LAND: 150 acres (60 ha) estate vineyards, with additional vineyards under contract
FARMING PRACTICES: Sustainable, Organic & Certified Organic
GRAPE VARIETIES: Sangiovese; small amounts of Canaiolo, Ciliegiolo, Colorino, Foglia Tonda, Malvasia, Malvasia Nera, Mammolo, Pugnitello, Sanforte, and Trebbiano
WINE STYLES: Dry red, sweet dessert, grappa
TOTAL WINE PRODUCTION: 245,000 bottles (183,750 liters)
YEAR FOUNDED: 1846 (1957 as a commercial winery)
OWNER(S): Emanuela, Paolo, and Roberto Stucchi Prinetti
WINEMAKER(S): Roberto Stucchi Prinetti, with consultant Maurizio Castelli

WINES

CULTUSBONI "COLMAIA" ORGANIC SANGIOVESE TOSCANA IGT

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 “CETAMURA” CHIANTI DOCG

Badia a Coltibuono developed Cetamura (pronounced chay-ta-MOO-ra) in the late 1980s to apply the know-how developed in the production of the estate wines to the goal of producing an excellent value wine. The goal was, and still is, to show the true character, quality, and style of Tuscany in an elegant, drinkable, and food-friendly form. The Coltibuono Cetamura Chianti is a young and fresh Sangiovese for every day. The Cetamura name comes from a hamlet on the Badia a Coltibuono estate where archeologists have excavated remains of a medieval fort, an earlier Roman villa, and an even earlier Estruscan town. Finds at Cetamura include evidence of viticulture more than 2,000 years old.

CULTUSBONI “RS” CHIANTI CLASSICO DOCG

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.   

BADIA A COLTIBUONO CHIANTI CLASSICO DOCG

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 DOCG RISERVA

This true classic is the first wine bottled at Badia a Coltibuono in modern times, beginning in the 1950s. It 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. But to ensure that only the very best is bottled as Riserva, at each step in its production the utmost care is taken to achieve excellence, beginning with a careful choice of the best grapes in the best vineyards, manual sorting at the winery, long maceration on the skins, and a second selection of only the best lots after the first year of cask aging. The resulting wine is complex, deep, nuanced, and extremely long lived. It transcends the freshness and complexity of the annata, showing how power and elegance can live together and develop for decades.

BADIA A COLTIBUONO “MONTEBELLO” TOSCANA IGT

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.

BADIA A COLTIBUONO “SANGIOVETO DI TOSCANA” TOSCANA IGT SANGIOVESE

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.

BADIA A COLTIBUONO “CULTUS” CHIANTI CLASSICO DOCG RISERVA

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.”

BADIA A COLTIBUONO VIN SANTO DEL CHIANTI CLASSICO DOC

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 DEL CHIANTI CLASSICO DOC OCCHIO DI PERNICE

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

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.

LOCATION


WINERY:
Gaiole in Chianti, Tuscany

VINEYARD:
Gaiole in Chianti, Tuscany

VIEW IN GOOGLE MAPS

REGION DETAILS

FEATURED
PRESS

NEWS AND REVIEWS FROM OUR FRIENDS IN THE INDUSTRY



VIEW ALL REVIEWS
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
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.

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).

90
SEPTEMBER 2022
Cultusboni “RS” Chianti Classico DOCG 2020

Rich and vibrant, this red evokes black cherry, plum, earth, iron and spice flavors. Nicely balanced, with dense, integrated tannins lining the finish. Drink now through 2026. 6,700 cases made, 4,800 cases imported.

91
AUGUST 2023
Badia a Coltibuono “Sangioveto di Toscana” Toscana IGT Sangiovese 2018

Clove and savory nutmeg spices to the dried oranges and earthy berries. Linear and medium-weighted on the palate with a crunchy finish where you might find some dried citrus and savory berries. Drink now.

92
SEPTEMBER 2021
Cultusboni “RS” Chianti Classico DOCG 2019

The 2019 Chianti Classico RS Cultusboni is deep, fleshy and super-expressive. Tobacco, cedar and dried autumn leaves give the 2019 lovely aromatic presence. Deceptive in its mid-weight feel, the 2019 is beautifully layered and resonant from start to finish. It is another impressive wine in this range from Badia a Coltibuono. The 2019 is positively stellar and one of the best wines I have tasted here in some time.

93
JULY 2021
Badia a Coltibuono Chianti Classico DOCG 2019

A very typical and beautiful Chianti Classico with cherry, burnt-orange and polished-wood aromas that follow through to a full body with round tannins and a fresh, vivid finish. From organically grown grapes. Drink now.

92
JUNE 2022
Badia a Coltibuono Chianti Classico DOCG 2020

Fresh and sour cherries, raspberries, lemons, slate and cement on the nose. Medium-bodied, crunchy and vibrant with fine tannins and bright acidity. So drinkable now.