Badia a Coltibuono Chianti Classico Riserva 2019
Deep ruby red, with subtle glimmers of garnet, this Chianti Classico Riserva shows ample notes of blackberries layered with tobacco and spice. The rich yet elegant palate is full of mature fruits, savoury overtones and refined tannins, through to a fresh and balanced finish.
The wine is made from the traditional blend of Sangiovese and the traditional complementary varieties of Colorino, Canaiolo and Ciliegiolo. The vineyard is situated around the village on Monti, near Siena 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 nourishing the vines; and limestone rock which produces elegant wines. The vines are planted with varied aspects, predominantly facing south and east 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 at controlled temperatures below 28°C, with a long maceration on the skins, lasting 20 to 35 days. Delicate techniques were used to maximise the expression of complexity and balance in the grapes. The wine was matured for two years in 20 to 25 hectolitre casks of seasoned French and Austrian oak. This wine is a true classic and was first bottled at the estate in the 1950s.
| RRP | £33.25 |
| Vintage | 2019 |
| Alcoholic strength | 14% |
| Country | Italy |
| Region | Tuscany |
| Subregion | Chianti Classico Riserva |
| Grapes | Sangiovese 90%, Other Varieties 10% |
| Residual sugar (g/l) | 0.5 |
| Body | C |
| Contains sulphites | Yes |
| Vegetarian | No |
| Vegan | No |
| Milk | No |
| Eggs | No |
| Organic | Yes |
| Biodynamic | No |
| Closure | Diam |
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.
