Badia a Coltibuono, meaning "Abbey of the Good Harvest", dates back to the mid-11th century when it was run by the Vallombrosan Order of monks until being forced to leave Tuscany in 1810 under the Napoleonic rule. In 1846, the estate was purchased by Guido Giuntini, a Florentine banker and great grandfather of Piero Stucchi-Prinetti. Following WWII, Piero Stucchi Prinetti transformed Badia a Coltibuono into a modern estate producing and selling its best Chianti Classico wines as well as promoting the extra virgin olive oil and creating international branding for the Coltibuono name. In addition, Lorenza dé Medici, his wife, opened the first cooking school to be located in a winery. Today, the estate is run by the fifth generation siblings Emanuela, Roberto and Paolo.
"Badia a Coltibuono is one of the most historic and important of the Chianti estates…The Badia Chiantis remain among the most expansive and richest of all the Chiantis. From recent vintages one can see that some wonderfully rich, ripe wines are being made here with cellaring potential of 5-10 years." - Robert Parker Wine Buyer's Guide
|APPELLATION(S)||Chianti Classico DOCG, IGP Toscana|
|PROPRIETORS||The Stucchi Prinetti Family|
|WINEMAKER||Roberto Stucchi Prinetti with Maurizio Castelli|
|ANNUAL PRODUCTION||45,000 cs|
(SUSTAINABLE, ORGANIC, BIODYNAMIC)
Badia a Coltibuono is situated on the clay, limestone hills of Monti, a section of the Gaiole commune in Chianti. It totals to 800 ha (2282 acres) – 60 ha of vineyards and 20 ha of olive groves. Topographically, very rugged terrains of steep and compact hills provide natural barriers against the spread of diseases and have helped create and preserve the region’s biodiversity of forests, olive fields and wildlife.
The estate maintains the integrity of Sangiovese and other heirloom varietals (Canaiolo, Ciliegiolo, Foglia Tonda, Malvasia Nera, and Pugnitello), as well as Chianti Classico’s unique terroir through organic farming practices, clonal diversity, restrained use of oak and excluding non-indigenous grapes. All estate grapes are organically grown and carefully hand picked.
The technologically innovative winemaking facility was built in 1986 near the estate vineyards at Monti in Chianti and offers minimal environmental impact including – gravity flow, manual grape sorting, gentle de-stemming of fruit to the fermentation tanks, smaller sized vats for separate vinifications (both in wood and stainless steel), a piston cap punchdown system, native yeasts and maturation primarily in casks over small barrels. The estate also produces a line of “Coltibuono” wines, made from grapes selected from small growers in Tuscany.