Wine Spectator Badia a Coltibuono, 2011 Badia a Coltibuono Montebello Toscana IGT
"A lean, tight and racy version, this offers floral, cherry, leather, tobacco and earth flavors, backed by dusty tannins. Gains harmony and elegance with air, culminating in a long finish. Mammolo, Ciliegiolo, Pugnitello, Colorino, Sanforte, Malvasia Nera, Canaiolo, Fogliatonda and Sangiovese. Drink now through 2024. 1,100 cases made." –Sep-16
James Suckling Badia a Coltibuono, 2011 Badia a Coltibuono Montebello Toscana IGT
"Very ripe red with light prune and plum aromas and flavors. Hints of lively citrus skin undertones. Full and juicy, almost jammy, yet fruity and fun. Drink now."
Badia a Coltibuono, 2011 Badia a Coltibuono Montebello Toscana IGT
11% blend each of Sangiovese,Canaiolo, Ciliegiolo, Colorino, Malvasia Nera, Pugnitello, Mammolo and Sanforte from 16- to 28-year-old vines.
This wine is the result of a long research and experimental period in the recovery and growth of historical heirloom grape varieties from Chianti, many of which were rarely cultivated. The 9 grape types that make up Montebello are grown in Monti in Chianti, where Badia a Coltibuono has been cultivating its best vines for centuries.
Each grape variety is harvested and fermented separately in 500 L open top barrels with indigenous yeast and manual punchdowns. Wine is first aged in barrels and then assembled for a final maturation in cask for 12 to 16 months followed by 6 months minimum in bottle before release. (3600 bts)
The 2011 season was memorable for the hot, dry summer that resulted in the earliest harvest on record. The grapes were manually sorted to ensure that only perfect quality clusters would be used.