2019, Badia a Coltibuono, Montebello Toscana, Badia a Coltibuono
Vinous 94 (2025)
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At a glance
- Grape
- Canaiolo 11%, Ciliegiolo 11%, Colorino 11%, Fogliatonda 11%, Malvasia Nera 11%, Mammolo 11%
- Region
- Tuscany, Italy
- Alcohol
- 14.50%
- Body
- Medium
- Acidity
- Medium
- Tannins
- Medium
- Drink
- Medium (5-10 yrs)
- Pairs with
- Lamb, Game, Pasta
Why this wine
Badia a Coltibuono is a former abbey making wine since the eleventh century, and Montebello is a field blend of traditional Tuscan varieties rather than a modern Sangiovese-plus-Cabernet formula. Old-fashioned in the best sense.
Our advantages:
Description
How it tastes
A richly concentrated and complex Tuscan red with black fruit, balsamic undertones, and peppery spice, enveloped in a silky texture and remarkable depth. Intense notes of black cherry, plum, and dried herbs, layered with balsamic tones and savoury spice. Complex and harmonious with layers of dark fruit, pepper, and herbal nuance. The wine was vinified using spontaneous fermentation with wild yeasts in small open-top French oak tonneaux (5hL) at controlled temperatures below 28°C. Extended maceration of 40–60 days on the skins with manual punchdowns extracted fine tannins and depth. Aged 12 months in 225L French oak (only 10% new) followed by 6–8 months in cask before bottling, producing a refined, silky texture and long, savoury finish. Contains sulphites. Information provided to the best of our knowledge at time of publication and subject to change by vintage.
The producer
Founded in 1051, Badia a Coltibuono ('Abbey of the Good Harvest’) originated as a Vallombrosan monastery cultivating vineyards on the same hills for nearly a millennium. The 74-hectare estate in the Monti subzone of Chianti has been owned by the Stucchi Prinetti family since 1846 and is now managed by siblings Emanuela, Guido, Paolo, and winemaker Roberto Stucchi. A pioneer of organic viticulture, the estate has been certified organic since 2003 and fully sustainable under Delinat certification since 2013. Roberto Stucchi champions minimal-intervention winemaking in a gravity-fed cellar, allowing the wines to express the authentic personality of Chianti's terroir.
Food and drinking
Good with lamb, game and pasta. Ready now, and will hold for a few years yet. Serve at 16–18°C.