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Located in the Gaiole district of Chianti, Badia a Coltibuono, which translates to “Abbey of the Good Harvest”, was founded in the 11th century by Vallombrosan monks. The Stucchi Prinetti family purchased the 173 acre property from the church in 1846. Over the years, the family has strategically built a significant stock of ancient Sangiovese clones – this assures a continuous supply of quality grapes as well as clonal diversity. Wines for the Badia a Coltibuono line are made from estate fruit planted on clay and limestone rock soils in Monti in Chianti while grapes for Coltibuono selections are purchased from highly respected, local growers. The family remains dedicated to producing authentic expressions of Chianti – minimal use of oak, careful replanting of high-density vineyards, investment in a new state of the art winery and ICEA organic certification are testaments to their unwavering dedication to preserving the legacy of this historic property.
| Tasting notes |
| An intense ruby red color, with purplish blue hues,the wine offers pronounced notes of cherry and ripe red fruits, accompanied by delicate hints of pepper. On the palate it is fresh and fragrant, with elegant and persistent tannins. |
| Wine maker notes |
| It is fermented with a short maceration on the skins to avoid excessive tannin extraction and is bottled in the spring following the harvest enabling its fresh and lively character to remain unaltered. |
| Technical notes |
| A blend of Sangiovese with other varieties, each was vinified separately in stainless steel tanks, blended and then aged in bottle before release. |
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