Badia a Coltibuono

Badia a Coltibuono is synonymous with Chianti Classico. One of the iconic estates of Chianti Classico, run by the Stucchi Prinetti family with the charming Emanuela the current chatelaine of the stunning 14th century abbey - Abbatia Cultus Boni (cultus boni = 'good culture'). Emanuela was the first woman to become president of the Consorzio Marchio Storico del Chianti Classico and from 2002 has taken full responsibility for the management of the Estate supported by brothers Paolo who manages the highly acclaimed restaurant and Guido who conducts the cooking school and runs the villa.

Emanuela is also a member of the Consorzio del Chianti Classico and a board member of the Foundation for the preservation of Chianti Classico. The estate, with some 70 hectares of organic vineyards is set among the upper woodlands of Chianti Classico, surrounded by the Arno and Arbia valleys. It is a microcosm where the business of cultivating the vine fits in harmoniously with the surrounding nature and the historic past of the region. In a pleasing contrast to these historic surroundings, the technical innovation of the winery reflects the families interest in not only moving with the times, but also using winemaking know-how to create formidable wines.

The whole winery operates on a gravity fed system, based over 4 floor levels, where the grapes enter the system at the top and work their way through using gravity only, from selection, through fermentation and maturation. Their wines are regularly featured among the greatest Chianti Classicos with numerous '3 glasses' ratings in the famous Gambero Rosso guide. The source of the fruit is at the heart of the awards success, with the awesome Sangiovese hand harvested from the estate, fermented using only reliable native yeast. Very light pump-overs and numerous 'punchdowns' are employed to keep the caps moist and aid the extraction of premium tannins. Conscientious use of large oak barrels sustains the natural body of the wine without masking the natural fruit characters. The core wine is the exceptional Chianti Classico, from organic grapes, 90% Sangiovese and 10% Canaiolo, with layered iris, violet, tobacco, black pepper and marasca cherry characters, it has tightly knit supple tannins and mineral notes with a pleasing fresh and bright finish. Made in limited quantities is the exceptional Riserva, with 24 months in French and Austrian oak and extended bottle ageing it is more reminiscent of morello cherry, nutmeg and unctuous red fruits.

The pinnacle of winemaking is represented by Cultus Boni made from hand selected Sangiovese 80% with contributions from Colorino 10% and Ciliegiolo 5% varieties plus a touch of Merlot 5% from a small half acre parcel. This superb wine exhibits balsam notes intertwined with floral, cherry, liquorice and chocolate. The range of wines available is also complemented by an accessible Chianti - Cetamura, which is sourced from local growers supervised by Coltibuono’s technical team to guarantee origin and quality. It is in effect from their 'negociant' operation. It is a bright, cherry and blackberry scented red with cinnamon and clove nuances. Well balanced, structured but also approachably soft and tasty.

To round things off, the family estate also produce an award winning and rather delicious Vin Santo del Chianti Classico. Produced in tiny quantities, this almond and toasted vanilla scented beauty has citrus, apricot and dried fig notes with a marvellous cleansing acidity. Ranked among Italy’s top dessert wines.