2019, Badia a Coltibuono, Montebello Toscana, Badia a Coltibuono

A richly concentrated and complex Tuscan red with black fruit, balsamic undertones, and peppery spice, enveloped in a silky texture and remarkable depth.

About the Winery: 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 Chiantiof terroir.

Grape Variety: A field blend of nine traditional Chianti grapes ‚ Canaiolo, Ciliegiolo, Colorino, Fogliatonda, Malvasia Nera, Mammolo, and others in equal proportions,  paying homage to the ancient style of multi-varietal Tuscan reds. The organically farmed vineyards sit 250‚330 metres above sea level on limestone-clay soils, with south- and east-facing aspects that maximise sunlight exposure and yield naturally elegant, age-worthy wines. No herbicides or insecticides have been used since 1985.

Appearance: Deep ruby-red with garnet highlights, reflecting maturity and concentration.

Aroma: Intense notes of black cherry, plum, and dried herbs, layered with balsamic tones and savoury spice.

Palate: 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.

Body: Medium to full-bodied, structured yet elegant.

Acidity: Bright and balanced, maintaining freshness and lift through the finish.

Cellaring Potential: Drink now or cellar for 8‚10 years to develop savoury depth and tertiary aromas of truffle and tobacco.

Perfect Pairing: Excellent with roast lamb, game bird, or porcini mushroom risotto; also pairs beautifully with Pecorino Toscano cheese.

Serving Temperature: Serve at 16‚18°C to highlight its aromatic complexity and supple tannins.

Contains sulphites. Information provided to the best of our knowledge at time of publication and subject to change by vintage.