Badia a Coltibuono

winery direct
Badia a Coltibuono
Gaiole in Chianti Classico
The “abbey of good culture” is at least a thousand years old according to the Marchio Storico and the
monks of Coltibuono, The Val d'Ambrosian, may have been the first to cultivate Sangiovese in
Tuscany. The name implies a duality of purpose. An ancient badia, or abbey, holds a special place in
the history of Western Europe. During the Middle Ages, these abbeys served not only as places of
worship and spiritual refuge, but also as centers of learning, engines for economic growth, and
laboratories for agricultural development: coltibuono. The monastery was active from 1000ce to
around 1800ce when Napoleon annexed most church property in Tuscany. Some he gave away to
friends or as political favors, some he sold. Thus, there were two owners between the time of the
annexation and the abbey’s purchase by the Stucchi’s ancestors in 1841. Siblings Roberto and
Emanuela Stucchi are seventh generation stewards of the property. Roberto was the first Stucchi to
make the family’s wine. The philosophical approach is to maintain both the integrity of Sangiovese and
the unique terroir of Chianti Classico through organic farming practices, clonal diversity, restrained
use of new oak barrels and the shunning of dominant varieties such as Cabernet Sauvignon.
“Trappoline-RS”Bianco di Toscana (Chardonnay and Sauvignon fermented in stainless steel)
WS “Best Buy for 2003
“Cancelli” Rosso di Toscana (70% Sangiovese and 30% Syrah fermented in stainless steel)
Gambero Rosso “Ocar del Vino” for 2002 vintage
Chianti “Cetamura” docg (90% Sangiovese, 10% Caniaolo fermented in stainless steel)
Chianti Classico “RS” docg (100% Sangiovese aged in 2-3 year old small barrels)
Chianti Classico Estate docg (90% Sangiovese, 10% Caniaolo aged 8 months in 25hl Austrian barrels)
Chianti Classico Estate “Cultus Boni” docg
(Sangiovese, with Ciliegiolo, Colorino and Merlot aged 8 months in 25hl Austrian barrels)
Chianti Classico Estate Riserva docg (90% Sangiovese, 10% Caniaolo aged 24 months in 25hl Austrian barrels)
5 stars: Decanter for 2000 vintage, % Grappoli from Duemilavini for 2001
Sangioveto di Toscana (100% Sangiovese from Coltibuono’s oldest Chianti Classico plot, aged one year in barrique)
4 stars: Decanter for 1999 vintage, Tre Bicchieri from Gambero Rosso for ‘95
Vin Santo De Chianti Classico doc (50% Malvasia, 50% Trebbiano matured 4 plus years in caratelli)
90 pts: Veronelli Guide for 1997 vintage
Grappa di Sangioveto (Sangioveto pomace distilled at Nannoni, aged for one year in small barrels)
DALLA TERRA
= Sole US Agent =
Napa, CA
(707) 259-5405
www.DallaTerra.com