Vinous Badia a Coltibuono, 2011 Badia a Coltibuono Sangioveto
"The 2011 Sangioveto di Toscana wraps around the palate with striking depth and texture. Bold and racy to the core, the 2011 is a great example of the fleshy, open-knit wines that are typical of the vintage. At the same time, the 2011 has more than enough freshness to drink well for a number of years. This is a gorgeous showing from Badia a Coltibuono." –September 2015, Antonio Galloni
James Suckling Badia a Coltibuono, 2011 Badia a Coltibuono Sangioveto
"Very ripe and rich with a rustic undertone of raisins, but this shows plenty of delicious fruit. Loads of plum pie, light cedar and a long and flavorful finish. From organically grown grapes. Drink now."
Wine Enthusiast Badia a Coltibuono, 2011 Badia a Coltibuono Sangioveto
"Big and bold, this opens with aromas of baked plum, blue flowers and sweet baking spice. The robust, chewy palate doles out fleshy black cherry, espresso, clove and licorice alongside the warmth of evident alcohol. Solid but velvety tannins support the ripe fruit flavors." –Sept 2015
‘San Zoveto’ which later became ‘Sangioveto’, was the name commonly used in the past for Sangiovese in Chianti. The Sangioveto di Coltibuono is produced only in best vintages from vines ranging from 25 to 55 years old.
Fermentation occurs using native yeasts with occasional punchdowns. Maceration takes place on the skins for 4 to 5 weeks. The wine ages 18 to 20 months in French oak followed by 6 months of bottle aging. (8600 bts)
2011 was an exceptionally warm summer with almost no rain. The harvest was one of the earliest ever, with grapes fully mature at the beginning of September.