Badia a Coltibuono Chianti Classico Riserva, Tuscany, Italy 2019
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DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
Badia a Coltibuono is one of Chiantis historic estates, with roots dating back over a thousand years. Situated in Gaiole in Chianti, the estate produces organic wines that reflect the traditional terroir of the region. Their Chianti Classico Riserva is a true expression of the areas heritage.
- WINEMAKER: Roberto Stucchi Prinetti.
- FARMING: Certified organic, with a focus on sustainability and traditional vineyard practices.
- VARIETY: 90% Sangiovese, blended with Canaiolo, Ciliegiolo, and Colorino.
- TERROIR: The vineyards in Gaiole feature limestone and clay soils, contributing to the wines structure and minerality.
- VINIFICATION: Fermented with indigenous yeasts, followed by 24 months of aging in French and Austrian oak casks, plus an additional 4 months of bottle aging before release.
- TASTING NOTES: Aromas of blackberries, dried cherries, and spices with hints of tobacco and earth. The palate offers bright acidity, balanced tannins, and a long, savory finish, with notes of cedar, raspberry, and anise.
- SCORES: 93 points – Wine Advocate, 92 points – James Suckling, 93 points – Jeb Dunnuck
Badia a Coltibuono is one of Chiantis historic estates, with roots dating back over a thousand years. Situated in Gaiole in Chianti, the estate produces organic wines that reflect the traditional terroir of the region. Their Chianti Classico Riserva is a true expression of the areas heritage.
- WINEMAKER: Roberto Stucchi Prinetti.
- FARMING: Certified organic, with a focus on sustainability and traditional vineyard practices.
- VARIETY: 90% Sangiovese, blended with Canaiolo, Ciliegiolo, and Colorino.
- TERROIR: The vineyards in Gaiole feature limestone and clay soils, contributing to the wines structure and minerality.
- VINIFICATION: Fermented with indigenous yeasts, followed by 24 months of aging in French and Austrian oak casks, plus an additional 4 months of bottle aging before release.
- TASTING NOTES: Aromas of blackberries, dried cherries, and spices with hints of tobacco and earth. The palate offers bright acidity, balanced tannins, and a long, savory finish, with notes of cedar, raspberry, and anise.
- SCORES: 93 points – Wine Advocate, 92 points – James Suckling, 93 points – Jeb Dunnuck
Badia a Coltibuono is one of Chiantis historic estates, with roots dating back over a thousand years. Situated in Gaiole in Chianti, the estate produces organic wines that reflect the traditional terroir of the region. Their Chianti Classico Riserva is a true expression of the areas heritage.
- WINEMAKER: Roberto Stucchi Prinetti.
- FARMING: Certified organic, with a focus on sustainability and traditional vineyard practices.
- VARIETY: 90% Sangiovese, blended with Canaiolo, Ciliegiolo, and Colorino.
- TERROIR: The vineyards in Gaiole feature limestone and clay soils, contributing to the wines structure and minerality.
- VINIFICATION: Fermented with indigenous yeasts, followed by 24 months of aging in French and Austrian oak casks, plus an additional 4 months of bottle aging before release.
- TASTING NOTES: Aromas of blackberries, dried cherries, and spices with hints of tobacco and earth. The palate offers bright acidity, balanced tannins, and a long, savory finish, with notes of cedar, raspberry, and anise.
- SCORES: 93 points – Wine Advocate, 92 points – James Suckling, 93 points – Jeb Dunnuck
Badia a Coltibuono is one of Chiantis historic estates, with roots dating back over a thousand years. Situated in Gaiole in Chianti, the estate produces organic wines that reflect the traditional terroir of the region. Their Chianti Classico Riserva is a true expression of the areas heritage.
- WINEMAKER: Roberto Stucchi Prinetti.
- FARMING: Certified organic, with a focus on sustainability and traditional vineyard practices.
- VARIETY: 90% Sangiovese, blended with Canaiolo, Ciliegiolo, and Colorino.
- TERROIR: The vineyards in Gaiole feature limestone and clay soils, contributing to the wines structure and minerality.
- VINIFICATION: Fermented with indigenous yeasts, followed by 24 months of aging in French and Austrian oak casks, plus an additional 4 months of bottle aging before release.
- TASTING NOTES: Aromas of blackberries, dried cherries, and spices with hints of tobacco and earth. The palate offers bright acidity, balanced tannins, and a long, savory finish, with notes of cedar, raspberry, and anise.
- SCORES: 93 points – Wine Advocate, 92 points – James Suckling, 93 points – Jeb Dunnuck