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.
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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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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. 95
OCTOBER 2020
Badia a Coltibuono Vin Santo del Chianti Classico DOC 2011
![]() A nutty, succulent style, this features apricot, caramel, brown butter and walnut aromas and flavors. Beautifully balanced, with bracing acidity countering the oily texture. Wonderful harmony and length. Drink now through 2032. 750 cases made, 300 cases imported. 91
SEPTEMBER 2020
Badia a Coltibuono Chianti Classico DOCG 2018
![]() The 2018 Chianti Classico is a very pretty, enticing wine. Crushed flowers, sweet red cherry, pipe tobacco, cedar and mint all grace this exquisite, ethereal Chianti Classico from Coltibuono. All the elements simply fall into place effortlessly. Silky tannins round things out in style. This is such a beguiling Chianti Classico. 91
AUGUST 2020
Cultusboni "Colmaia" Organic Sangiovese Toscana IGT 2019
![]() A typical sangiovese with cherry and walnut aromas and flavors. Medium body, light tannins and a fresh finish. Lemon-zest undertones. From organically grown grapes. 91
APRIL 2021
Badia a Coltibuono Chianti Classico DOCG 2018
![]() Best Buy! Roberto Stucchi Prinetti makes this wine with fruit from the estate's vineyards in Gaiole and Castenuova Berardenga, fermenting on naive yeast and aging the wine in a mix of French and Austrian oak casks. It opens with fresh scents of roses and violets evocative of the moderators 2018 growing season. Those appealing aromas lead into flavors of juicy red cherry and raspberry brightened by notes of orange zest. It's an excellent value and a mouthwatering wine for the dinner table. 92
OCTOBER 2020
Badia a Coltibuono Chianti Classico DOCG Riserva 2016
![]() A pretty red, this features floral, strawberry, cherry and mineral aromas and flavors. A firm backbone and elegant frame mesh well, and this is poised for a long evolution. Fine length. Best from 2021 through 2038. 1,850 cases made, 700 cases imported. 93
AUGUST 2019
Badia a Coltibuono Vin Santo del Chianti Classico DOC 2011
![]() The 2011 Vin Santo del Chianti Classico is laced with the essence of dried orange peel, dried flowers, hazelnut, spice, burnt sugar and caramel. Creamy, expressive and wonderfully giving, the 2011 hits all the right notes. This is a super-classic Vin Santo made from white grapes. 94
SEPTEMBER 2019
Badia a Coltibuono “Montebello” Toscana IGT 2015
![]() What happens when you blend the indigenous grapes Mammolo, Sangiovese, Canaiolo, Ciliegiolo, Colorino, Foglia Tonda, Malvasia Nera, Sanforte and Pugnitello? You get the 2015 Montebello. This is a beautifully intense and curious wine in that it challenges you to come up with precise clues to identify the individual grapes. The bouquet is broadly projected like a wide-screen television, with cherry, blackberry, spice, tar and licorice. The depth and complexity of this vintage is particularly attractive. There is crisp acidity at the end of this mid-weight delivery that makes this wine great for fatty cuts of beef or lamb. This wine may not be for everyone, but I definitely got a charge here. Only 6,800 bottles were produced. - ML |