Badia a Coltibuono Montebello 2019
This rare and harmonious blend of nine indigenous varieties from Chianti, result in a richly concentrated and complex wine, with black fruits, herbal nuances and peppery spice, enveloped in a silky texture.
Badia a Coltibuono has been engaged in the study and recovery of the native, ancient varieties. Paying homage to traditional Chianti wines (which could include up to 100 varieties), this is an assemblage of nine traditional varieties in equal proportions and is the antithesis of the contemporary single varietal wines. The vineyard is situated in Monti, Chianti at 250 to 330 metres elevation, where breezes help to ventilate the vines and keep them healthy. The limestone clay-rich soils retain water and minerals, nourishing the vines and producing elegant wines. The vines are planted with predominantly south and east facing aspects to maximise exposure to the sun. This combination of soils and aspect in Monti, are the essential factors which impart depth and elegance to the Montebello IGT wine. 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 and each variety was vinified separately. Fermentation took place with wild yeasts at controlled temperatures below 28°C in 5- hectolitre open-top tonneaux. Extended maceration on the skins lasted 40 to 60 days with manual punchdowns to maximise the expression of complexity and balance. The wine was matured for 12 months in 225-litre French oak barriques, of which no more than 10% were new, followed by 6-8 months in cask after blending.
| RRP | £47.95 |
| Vintage | 2019 |
| Alcoholic strength | 15% |
| Grapes | Canaiolo 11%, Ciliegiolo 11%, Colorino 11%, Fogliatonda 11%, Malvasia Nera 11%, Mammolo 11% |
| 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.
