"Sangiovese with a small percentaìge of traditional complementary varieties Vintage notes: Spring was fairly rainy andaverage temperatures were high. A very dry andwarm Summer followed. Some wet and rainy days in September have helped a complete andbalanced growth of vines . Wines have a great aromatic base and are high in concentration.Vinificat ion: The selected grapes are fermented intraditional way in stainless steel tanks. It then undergoes a brief period of bottle ageing before being released."~Winery Notes
Badia a ColtibuonoView all from Badia a Coltibuono
"The thousand-year-old "abbey of good culture" has belonged to the Giuntini family, now Stucchi Prinetti, since 1846. Its name literally signifies the abbey's role in Western European cultural history as a place of worship and spiritual refuge as well as a center of learning and agricultural laboratory.
BADIA A COLTIBUONO
After WWII Piero Stucchi Prinetti transformed Coltibuono into a modern estate, selling instead of cellaring its best Chiantis and creating international branding for the Coltibuono name, as well as promoting Tuscan extra virgin olive oil. A devotion to Badia and a respect for itsLatium history guides the current, seventh generation family members. Their
challenge is to maintain the integrity of Sangiovese and Chianti Classi- co's unique terroir through organic farming practices, clonal diversity, restrained use of new oak and excluding nonindigenous grapes. Coltibuono's estate includes a B&B and apartments for farm holidays, a restaurant, a culinary school and is open for visits and tastings.
Vineyards and Vinification: The estate is situated on the Chianti region's highest hills. Total acreage is 2,282: 180 vineyards and 44 olive groves. After ten centuries of uninterrupted agricultural tradition, all Coltibuono's estate grapes are now organically grown, and vinified using natural yeast. The first leading wine-producing firm in Chianti to wholly return to environmental sustainability, Coltibuono is also dedicated to the preservation and vinification of Sangiovese, producing three different Chianti Classico wines and one IGT wine exclusively from Sangiovese.
Their new, architecturally arresting and technologically innovative winery has minimal environmental impact and uses gravity flow, manual grape sorting, gentle conveyance of de-stemmed fruit to the fermentation tanks, smaller size vats for separate vinifications, a piston cap punch-down system, native yeasts and mostly maturation in casks over small barrels. The estate also produces a line of "Coltibuono" wines, made from grapes selected from small growers in Tuscany."