ORGANICALLY FARMED
Sangiovese w/ Canaiolo, Ciliegiolo & Colorino
Badia a Coltibuono's vineyards are in warmer areas of southern Chianti Classico, in Vagliagli and Gaiole, with a significant amount of ancient marine sands and some calcareous clay. Mixed with the vibrant acidity and ripe sour cherry (Morello) notes of traditional Chianti Classico, the wines here tend to have softer textures, a finessed delivery of aromas and flavors, and some darker tones depending on the character of the vintage (like black cherry, violet/iris, tobacco & tea-leaf).
JAMES SUCKLING 92 POINTS - "This shows aromas of red and dark berries, chocolate, dried flowers and spices, following through to a medium body with crunchy, powdery tannins and juicy acidity. Tense and flavorful with good concentration. Drink now or hold."
As we know it today, Badia a Coltibuono (which means Abbey of the Good Harvest) dates back to the middle of the eleventh century, though the site has ancient Etruscan roots.
Sangiovese w/ Canaiolo, Ciliegiolo & Colorino
Badia a Coltibuono's vineyards are in warmer areas of southern Chianti Classico, in Vagliagli and Gaiole, with a significant amount of ancient marine sands and some calcareous clay. Mixed with the vibrant acidity and ripe sour cherry (Morello) notes of traditional Chianti Classico, the wines here tend to have softer textures, a finessed delivery of aromas and flavors, and some darker tones depending on the character of the vintage (like black cherry, violet/iris, tobacco & tea-leaf).
JAMES SUCKLING 92 POINTS - "This shows aromas of red and dark berries, chocolate, dried flowers and spices, following through to a medium body with crunchy, powdery tannins and juicy acidity. Tense and flavorful with good concentration. Drink now or hold."
As we know it today, Badia a Coltibuono (which means Abbey of the Good Harvest) dates back to the middle of the eleventh century, though the site has ancient Etruscan roots.
