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BADIA A COLTIBUONO

TUSCANY

BADIA A COLTIBUONO

TUSCANY



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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.

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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 Cultusboni 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

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.

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

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NEWS AND REVIEWS FROM OUR FRIENDS IN THE INDUSTRY



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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.

96
OCTOBER 2024
Badia a Coltibuono Chianti Classico DOCG Riserva 2019

The 2019 Badia a Coltibuono Chianti Classico Riserva is a stunner. A blend of 90% Sangiovese with the rest made up of Ciliegiolo, Canaiolo and Colorino, all organically farmed and fermented with wild yeasts, it’s elegant and delicious, with great red berry fruit underpinned by layers of star anise, botanical herb, blood orange, violet and hay sensations. A hint of bitter almond lingers on the finish. Showing great energy and intensity, this promises years of fine sipping. Drink 2025–2034.

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.

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
OCTOBER 2024
Badia a Coltibuono Chianti Classico DOCG 2021

Made primarily with organically farmed Sangiovese as well as a small percentage of other red native grapes, the 2021 Chianti Classico from storied producer Badia a Coltibuono delivers savory flavors of crushed raspberry, fleshy cherry, cake spice, violet, wild herb and blood orange. Elegant tannins and bright acidity keep it well balanced. Drink through 2028.

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.