A mixture of caramel, dried fig, orange peel, molasses and roasted walnut flavors permeates this lean, intense Vin Santo. Vibrant and mouthwatering on the long aftertaste. Really stays with you. Trebbiano and Malvasia. Drink now through 2040.
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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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96
OCTOBER 2024
Badia a Coltibuono Vin Santo del Chianti Classico DOC 2015
![]() A mixture of caramel, dried fig, orange peel, molasses and roasted walnut flavors permeates this lean, intense Vin Santo. Vibrant and mouthwatering on the long aftertaste. Really stays with you. Trebbiano and Malvasia. Drink now through 2040. 90
JANUARY 2026
La Badia Chill Ya Jolo Ciliegiolo Toscana IGT 2024
![]() The 2024 Ciliegiolo is 100% Ciliegiolo presented in a clear, Burgundy-shaped bottle. It’s a fun, juicy red to drink over the warm summer months, ideally with a light chill. Don't look for anything fancy or deep. That said, the 2024 is a delight. 92
JULY 2025
Cultusboni “RS” Chianti Classico DOCG 2023
![]() The 2023 Chianti Classico RS Cultusboni is a very beautiful, elegant wine. Lifted aromatics and silky tannins exalt the vibrant freshness of Sangiovese fruit. Readers will find a Chianti Classico that exudes finesse from start to finish. 94
JULY 2025
Badia a Coltibuono “Montebello” Toscana IGT 2019
![]() The 2019 Montebello is a blend of Sangiovese, Colorino and Malvasia Nera. Dark, ample and quite potent, the 2019 packs a pretty intense punch. Black cherry, dried herbs, leather, incense and pipe tobacco saturate the palate. This full-bodied Sangiovese-based red has a lot to offer. 96
OCTOBER 2024
Badia a Coltibuono “Sangioveto di Toscana” Toscana IGT Sangiovese 2020
![]() First released in 1980 and made only the best years, the Sangioveto from Badia a Coltibuono is a Tuscan icon. The delicious 2020 is fantastic, delivering enticing aromas of red fruit, blue flower and spice. Fermented with wild yeasts and aged in barriques, only 10% new, the full-bodied, structured palate features succulent black plum, Marasca cherry, licorice and cake spice wrapped up in velvety tannins. Made entirely with Sangiovese, it’s smooth, fresh and enveloping, with weightless concentration and finesse. Drink through 2032. 94
OCTOBER 2024
Badia a Coltibuono “Cultus” Chianti Classico DOCG Riserva 2019
![]() Made with 80% organically grown Sangiovese and 20% eight other varieties including Foglia Tonda, Malvasia Nera, Pugnitello and the ultra-rare Sanforte, the 2019 bold Cultus Riserva delivers aromas and flavors of ripe raspberry, red plum, licorice, bitter almond, dried mint and almond liqueur. Aged for two years in casks of varying sizes and in barriques, it’s still rather austere, with firm fine-grained tannins that need time. Drink 2026–2028. 95
OCTOBER 2024
Badia a Coltibuono “Montebello” Toscana IGT 2019
![]() Made with equal amounts of nine organically farmed native grape varieties (Ciliegiolo, Canaiolo, Foglia Tonda, Malvasia Nera, Pugnitello, Mammolo, Sanforte, Colorino and Sangiovese), the delicious 2019 Montebello delivers great fruit flavors of ripe plum and black cherry accented with notes of dark spice, grilled rosemary, camphor, juniper and a dollop of vanilla. Each grape is fermented and aged separately for two years in barriques before the assembled wine is aged for six months in large casks, resulting in a full-bodied, savory wine with taut, fine-grained tannins. Drink 2025–2034. 93
SEPTEMBER 2025
Badia a Coltibuono Chianti Classico DOCG Riserva 2020
![]() With a library collection that dates back to 1937, Badia a Coltibuono's Riserva is the estate's most historic bottling. Quantities were down in 2020 due in part to hot and dry conditions in the summer, but the wine's signature elegance endures. Demure and pretty, it entices with lilac, thyme blossom and tobacco. There's a sense of weightlessness, though no lack of flavour or density. Lavender-tinged ripe cherry is hemmed in by tight tannins. Classic but not dusty-and certainly not chasing any trends -this may not be the longest-lived edition but it's so appetisingly drinkable now. Organic. |