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. 92
JUNE 2025
Badia a Coltibuono Chianti Classico DOCG 2022
![]() Made since 1972, Badia a Coltibuoni’s ambassador bottling remains as true to its style as it does to expression of place. It always includes small but varying proportions of Canaiolo Nero, Ciliegiolo and Colorino. As evocatively scented as ever, the 2022 wafts with strawberry blossom, rose, mint and fennel. The palate is midweight and linear, with a profusion of minerals ricocheting from the red cherry and pomegranate backdrop. Powdery tannins provide a sophisticated backbone that grips securely on the finish without over-imposing. 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 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. 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 “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. 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. 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. |