Notes of citrus marmalade, fig and potpourri, followed by a touch of baking spices. Focused and concentrated palate with pleasing acidity. Good length in the subtle smoky finish. From organically grown grapes. Drink 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
SEPTEMBER 2023
Badia a Coltibuono Vin Santo del Chianti Classico DOC 2014
Notes of citrus marmalade, fig and potpourri, followed by a touch of baking spices. Focused and concentrated palate with pleasing acidity. Good length in the subtle smoky finish. From organically grown grapes. Drink now. 90
MARCH 2022
Cultusboni “RS” Chianti Classico DOCG 2019
Savory and enjoyable, this pretty red offers aromas of woodland berries, tilled earth and leather. On the tangy, easygoing palate, lithe tannins and fresh acidity accompany juicy Morello cherry, black plum and star anise. Drink through 2023. 90
SEPTEMBER 2023
Badia a Coltibuono Chianti Classico DOCG 2021
This is an organic blend of Tuscan native grapes with 90% Sangiovese and tiny percentages of Canaiolo, Ciliegiolo and Colorino. Representing a big production of 147,000 bottles, the 2021 Chianti Classico is accessible and easy-drinking with mild cherry and dried raspberry followed by almond, blue flower and peat moss. Winemaking is very simple, starting off with spontaneous yeast fermentation and brief aging in large oak casks. You get great value, especially in this classic vintage. 95
AUGUST 2023
Badia a Coltibuono Vin Santo del Chianti Classico DOC Occhio di Pernice 2008
Fresh and tangy, with primary fruit notes of apricot and orange mingling with walnut, caramel and dried fig flavors. Harmonious, with a spine of vibrant acidity driving the long aftertaste. Drink now through 2038. 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. 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 93
SEPTEMBER 2021
Badia a Coltibuono Chianti Classico DOCG Riserva 2017
The 2017 Chianti Classico Riserva is laced with cinnamon, blood orange, wild cherry, tobacco and incense, all of which give it a decidedly exotic flair. The 2017 is a rich, dense Riserva, but I would prefer to drink it on the airy side, before it starts to lose its freshness and vibrancy. 93
AUGUST 2021
Badia a Coltibuono Chianti Classico DOCG 2018
Though ripe and lush, this is also dense, with pointed tannins giving a physical sensation and lifting the cherry, strawberry and floral flavors. Finds a nice youthful equilibrium in the end, where mouthwatering acidity roams. Best from 2023 through 2038. |