BADIA A COLTIBUONO
Chianti Classico d.o.c.g.
Awards Vintage 2015Michèle Shah 2017RecommendedWine News 2017RecommendedSommelier Toscana 2017Top Ten
This wine, with ICEA organic certification from 2003, is the result of absolutely natural production methods using hand-picked organically grown Sangiovese and Canaiolo grapes from our vineyards at Badia a Coltibuono. It is considered to be one of the most representative wines of the Chianti Classico appellation.
An early start after a mild almost frostless winter, abundant rain in the winter and spring, the first heat wave in late may, then 10 weeks of very hot weather between mid-July and mid-August . Then mild fall weather with just the right amount of rain. Easy? With Sangiovese no season is easy, but definitely one of the best in years. Extremely healthy grapes, almost no use for the sorting table!
High yield with great quality! An unusual combination in the past that is becoming more typical because of the extreme change in climate.
Harvest period: 9th September - 7th October
The color is bright ruby, the nose unveils layers of iris, violet, tobacco, black pepper and marasca cherry. The taste is well balanced, tightly knit with supple tannins, mineral notes, a mouth cleansing fresh acidity. Warm and persistent.
Location: Poggino, Vignone, Montebello, Argenina
Altitude and orientation: 260-370m. s.l.m. Sud, SE, SW
Soil: Clay, and limestone rock
Age of vineyard: 14-39 years old
Training system: Guyot
Plant density per hectare: 5500-6600
Grape varieties: Sangiovese, Canaiolo, Ciliegiolo, Colorino
Harvest: Hand-picked grapes manually sorted at the winery
Vinification: Fermentation with indigenous yeasts. Cap managed with punchdown. Maceration on the skins for 3 weeks
Ageing: 12 months in french and austrian oak casks of varying sizes
No. of bottles produced: 146.000
Alcoholic content (%): 14
Recommended serving temperature: 18°C
Pairings: First courses such as pasta. Meat dishes and moderately aged cheeses.