| Region of production: | Chianti Classico |
| Winery Location: | Gaiole, Siena |
| Year Established: | 1051 |
Vineyard Holdings
64 ha
Top Wines Produced
- Chianti Classico DOCG: Sangiovese, Canaiolo, Ciliegiolo, and Colorino. Aged one year in barrel.
- Chianti Classico Riserva DOCG: Sangiovese, Canaiolo, Ciliegiolo, and Colorino. Aged two years in barrel.
- Cultus Boni Chianti Classico: 80% Sangiovese, with Ciliegiolo, Colorino, Canaiolo, Mammolo, Foglia Tonda, Malvasia Nera, Sanforte, and Pugnitello. Aged 18 months in barrel.
- Sangioveto Toscana IGP: 100% Sangiovese, highest quality grapes from the estate’s oldest vineyards. Aged 12 to 16 months in barrel. Made in the best vintages.
- Montebello Toscana IGP: Mammolo, Ciliegiolo, Pugnitello, Colorino, Sanforte, Malvasia Nera, Canaiolo, Fogliatonda, and a little Sangiovese. Only made in 2011 and 2013. Aged 12 to 16 months in barrel.
- Vin Santo del Chianti Classico: Malvasia and Trebbiano. Fermented and aged in small barrels called caratelli for six years.
- Vin Santo del Chianti Classico Occhio de Pernice: 100% Sangiovese. Fermented and aged in caratelli for eight years.
Average Total Production
- 408,000 bottles
Summary
Badia a Coltibuono, or “Abbey of the Beautiful Harvest,” was founded by the Benedictine monks of the Vallumbrosan Order in 1051. The monks planted the first vineyards in the Upper Chianti area, now Chianti Classico, and gathered more land and influence over time. The abbey became one of the most prosperous in the region. Notably, the significant property was never split during the centuries it was managed by the abbey. In 1810, however, it was secularized by Napoleon. After changing ownership twice, the estate was purchased in 1846 by the Stucchi Prinetti family, which is now in its seventh generation of ownership. Siblings Emanuela, Roberto, and Paolo Stucchi Prinetti managed the estate today. Emanuela became the first female president of the Consorzio del Vino Chianti Classico in 2000.
Style & Vinification Techniques
The estate follows organic practices in the vineyard and in the winery and is certified organic by Delinat. For the Chianti Classico wines, organic grapes are hand-harvested, pressed, and macerated for three to six weeks, depending on the bottling. Fermentation is performed with ambient yeasts, in either stainless steel tanks or large Austrian casks. Aging takes place in a mix of used French and Austrian barrels, and in a mix of barrique or 500- to 600-liter barrels.
Producer Website: Badia a Coltibuono