The Chianti Classico of the Badia a Coltibuono company is particularly appreciated as it is able to clearly express the qualifying elements of a typical wine of the Chianti Classico area. Particularly striking are the complex notes of violets, marasca cherry, tobacco and black pepper. Characteristics obtained by assembling different blends, Sangiovese is always predominant, but we also find small quantities of Canaiolo, Ciliegiolo and Colorino. The vineyards are located in the hills at about 250/300 meters above sea level from the sea level with perfect orientation to the south. In addition to the particularly favorable geographical position that allows the full maturity of the grapes, the Badia a Coltibuono winery has been practicing for many years both in the vineyard that the cellar the criteria of organic farming. So to give your wines more personal characteristics, it is essential to have a respectful attitude towards the host environment.
Even in the cellar after crushing, the grapes remain in contact with the skins for at least 3 weeks where the indigenous yeasts will start the fermentation process. Finally this chianti is left to embellish itself for at least 12 months in French and Austrian oak barrels, which will allow it to develop all the complex scents that distinguish it.
Finally in the glass it is opulent, well balanced and with silky tannins. I would say that it is an excellent companion for important meat dishes.
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Rosso rubino deciso.
Profumi di giaggiolo, violette, marasca, tabacco e pepe nero. Il gusto è asciutto, con acidità e tannini ben equilibrati.
In bocca è fresco e sapido, abbastanza caldo e persistente. Al gusto presenta sentori minerali, frutta rossa, cuoio e aromi di torrefazione.
Primi piatti come la pasta. Piatti di carne e formaggi moderatamente stagionati.
Canaiolo Nero, Ciliegiolo, Colorino, Sangiovese
0,75 L Standard
DOCG Chianti Classico
Gaiole in Chianti (SI)
Argille calcaree di medio impasto.
12 mesi in botti di rovere francese e austriaco da 15 a 25 hl.
PLANTS FOR HECTARE
5500-6600 piante per ettaro
Fermentazione naturale con lieviti indigeni, macerazione di 3 settimane, follatura e delestage.
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Name: Badia a Coltibuono Start-up year: 1057 Cultivated hectares: 62 Winemaker name: Roberto Stucchi Prinetti, Maurizio Castelli Address: Loc. Badia a Coltibuono - Gaiole in Chianti (SI) Web Site: www.coltibuono.com
Badia a Coltibuono is about one thousand years old but its prehistory takes us back to Estrucan times and beyond. As we know it today, Badia a Coltibuono (which means Abbey of the Good Harvest), dates from the middle of the eleventh century.
In 1051 the monks of the Vallombrosan Order, a Tuscan reform of the Benedictines, founded the Abbey and also began planting the first vineyards in the Upper Chianti area. Over the centuries they extended their vast land holdings to include many thousands of acres and developed a flourishing wine production and commerce.
In 1810, when Tuscany was under Napoleonic rule, the monks were forced to leave Coltibuono and the monastery was secularized. The estate was first sold by lottery and then in 1846, Coltibuono was bought by Guido Giuntini, a Florentine banker and great grandfather of Piero Stucchi-Prinetti, the present owner. Under the guidance of Piero Stucchi Prinetti, the estate grew and built a solid reputation in Italy and abroad through the high quality of its products.
Nowadays, his children Roberto, Emanuela and Paolo continue the activities embarked upon by their ancestors.