We are taking a closer look at some of the new additions to our portfolio with our Wine of the Month for March; Badia a Coltibuono and its ‘Cultus’ Chianti Classico Riserva. An incredible location and region is the perfect backdrop to the rich history and legacy of such an estate.
In a nutshell
Ripe red fruits and flora notes follow in the wake of a balsamic quality. Bursting with character with a lifting assortment of chocolate, liquorice and an elegant finish that lingers pleasantly on the palate.
In 1051, the abbey called “Badia” was inhabited by a community of Vallombrosan monks who dedicated their time and effort to study, aiding those in need and cultivation of vines and olive trees. The monks excelled in the practical elements of agricultural development and they chose the name ‘Badia a Coltusboni’, Latin for ‘good worship, good agriculture and good harvest’. Over a tumultuous period of history for Italy, the abbey was handed over to many, but in 1846 the 74 hectare estate was purchased and has been passed down through 6 generations of the Stucchi Prinetti family. Today, the family have leant themselves purely to the development of their estate, hospitality and their family’s heritage in terms of winemaking methods and customs.
The blend of the ‘Cultus’ (‘cultivation’ in Latin) is primarily Sangiovese, but with traditional varieties of Colorino, Canaiolo and Ciliegiolo added to bolster the flavour. These varieties were replanted recently to more traditional propagation methods in an effort to maintain the legacy and spirit of the estate’s history. The elevation of the vines at 250 – 330 metres help to keep the vines aerated and ventilated, keeping them healthy in the warmth of the region. Hand harvested fruit are met with wild yeasts in the winery as fermentation took place in stainless steel tanks. The skins were left to macerate for 20 to 35 days and afterwards the wine was aged in 225l French oak barriques for 14 to 16 months.