Badia a Coltibuono Chianti Classico 2021
Full of charm, this Chianti Classico unveils layered aromas of iris, violet, tobacco, black pepper and ripe cherry and leads to a beautifully balanced palate, with tightly knit and supple tannins. Warm and persistent, with an elegant mineral note on the finish.
The grapes come from the heart of the Sienese part of Chianti Classico, from Monti (Gaiole) and Vitignano Castelnuovo Berardenga. The wine is made from Sangiovese and the traditional complementary varieties of Colorino, Canaiolo and Ciliegiolo. The newer vines have been replanted using the traditional 'massal selection' propagation method, which involves taking cuttings from the exceptionally old vines on the property; this is key to Badia a Coltibuono's vision and its relationship with the terroir and its history. The vineyard is situated at 250 to 330 metres elevation, where breezes help to ventilate the vines and keep them healthy. The soils are clay loam with 15-25% clay, which retains water and minerals to nourish the vines and limestone rock which produces elegant wines. The vines are planted with varied aspects, predominantly facing south and east facing to maximise exposure to the sun. The vineyard has been organically cultivated since 1995 and certified since 2003. No herbicides or insecticides have been used since 1985 and in 2013 the estate was certified by Delinat.
The grapes were hand-harvested, with manual sorting in the winery if required. Fermentation took place with wild yeasts and at controlled temperatures below 28°C, with maceration on the skins lasting 12 to 18 days. Delicate techniques were used to maximise the expression of complexity and balance in the grapes. The wine was matured in 20 to 25 hectolitre casks of seasoned French and Austrian oak, lasting for approximately one year.
| RRP | £22.75 |
| Vintage | 2021 |
| Alcoholic strength | 13.5% |
| Grapes | Sangiovese 90%, Other Varieties 10% |
| Body | C |
| Vegetarian | No |
| Vegan | No |
| Milk | No |
| Eggs | No |
| Organic | Yes |
| Biodynamic | No |
Badia a Coltibuono is steeped in history, dating back to 1051, when a community of Vallombrosan monks resided in an abbey built on the property, known as ‘Badia’. ‘Cultibuono’ comes from the Latin of the era meaning ‘good harvest’ and the land has always been cultivated the respectfully. Since the 2003 vintage, the estate has been certified organic. The 74 hectare estate, which covers the revered Monti subzone, was purchased in 1846 and has been passed down through six generations of the Stucchi Prinetti family. Currently the estate is run by the present generation, siblings Emanuela, Guido, Paolo and winemaker Roberto. Crafted in a gravity-fed winery, Roberto Stucchi, the winemaker, has always been an advocate of hands-off winemaking, allowing his wines to express the true aromas and flavour profiles of the region.
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