If Cetamura by Badia a Coltibuono is any indication, the hype of the great 2015 vintage in Tuscany is justified. Here is our first look into how well Sangiovese performed in what is being described as ideal growing conditions. Coltibuono's entry-level Chianti displays a wonderful bright fruit character while maintaining freshness. Cetamura is a perfect wine to keep on hand and is fantastic with food, especially Italian cuisine such as pasta, pizza, risotto and cheeses, but is also very enjoyable on its own.
Coltibuono produced Cetamura with the intention of creating a young wine for every day consumption. This traditional blend of Sangiovese and Canaiolo grapes does not see any oak, preserving the fresh fruit character of the grapes. Cetamura is medium-bodied with moderate alcohol (13% ABV) and a refreshing fresh fruit quality resulting in a wine that is harmonious and balanced.
The name Badia a Coltibuono translates to Abbey of the Good Harvest and the estate dates back to the middle of the eleventh century. The historic knowledge and winemaking skills have been passed down through the years and reveal themselves in every glass of wine. We have become huge fans of the wines from Badia a Coltibuono. In fact, we enjoy them so much we usually have three different tiers from this estate available at the store at any given time.
One would be hard pressed to find a better “everyday drinker” from Tuscany. Cetamura is an “off the charts” Chianti value and the affordable price only enhances our pleasure. Salute!
Medium ruby in color. On the nose, this wine has aromas of red cherry, dried plum, black tea and subtle notes of leafy underbrush. On the palate, the wine is dry, medium-bodied with well-balanced acidity and soft, easygoing tannins. Flavors of cherry, wild berries and licorice linger on the persistent finish. The wine is fresh, very pleasing and ready to drink.