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La Badia SRL Badia a Coltibuono

Loc. Badia a Coltibuono, 53013 Gaiole in Chianti (SI)
Italy

Telephone +39 0577 746110
Fax +39 0577 746165
marketing@coltibuono.com

Hall map

ProWein 2017 hall map (Hall 16): stand H50

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.18  Toscana
  • 01  Wines (according to cultivable areas)
  • 01.07  OTHER WINES
  • 01.07.05  Ecological Wines

Ecological Wines

Our products

Product category: Toscana

BADIA A COLTIBUONO

Zone of production: Monti in Chianti (SI)
Location: Poggino, Vignone, Montebello, Argenina
Altitude and orientation: 260-370m. s.l.m. Sud, SE, SW
Soil: Clay, and limestone rock
Age of vineyard: 13-38 years old
Training system: Guyot
Plant density per hectare: 5500-6600
Grape varieties: Sangiovese, Canaiolo, Ciliegiolo, Colorino
Harvest: Hand-picked grapes manually sorted at the winery
Vinification: Fermentation with indigenous yeasts. Cap managed with punchdown. Maceration on the skins for 3 weeks
Ageing: 12 months in french and austrian oak casks of varying sizes
No. of bottles produced: 143.000
Alcoholic content (%): 13,5
Recommended serving temperature: 18°C
Pairings: First courses such as pasta. Meat dishes and moderately aged cheeses.

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Product category: Toscana

BADIA A COLTIBUONO

Zone of production: Monti in Chianti (SI)
Location: Poggino, Vignone, Montebello, Argenina
Altitude and orientation: 260-370m. slm Sud, S-E, SW
Soil: Clay loam and limestone rock
Age of vineyard: 13-38 years old
Training system: Guyot
Plant density per hectare: 5500-6600
Grape: Sangiovese, Canaiolo, Ciliegiolo, Colorino
Harvest: Hand-picked grapes manually sorted at the winery
Vinification: Fermentation with autoctonous yeasts. Cap managed with punchdown. Maceration on the skins for at least 3 weeks
Ageing: 24 months in casks of French and Austrian oak; four months of bottle age before release
No. of bottles produced: 32.000
Alcoholic content (%): 14,5
Recommended serving temperature: 18°C
Pairings: Roasted meats and game. Aged cheese.

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Product category: Toscana

CULTUS BONI

Zone of production: Monti in Chianti (SI)
Location: Montebello, Argenina
Altitude and orientation: 260-370m. slm Sud, S-W
Soil: Clay, and limestone rock
Age of vineyard: 10-35 years old
Training system: Guyot
Plant density per hectare: 5500-6600
Grape: Sangiovese, Ciliegiolo, Colorino, Canaiolo, Mammolo, Fogliatonda, Malvasia Nera, Sanforte, Pugnitello
Harvest: Hand-picked grapes from the chosen locations
Vinification: Fermentation with autoctonous yeasts. Cap managed with punchdown. Maceration on the skins for 3 to 5 weeks, depending on the variety
Ageing: 24 months in casks of varying sizes and barriques of French oak
No. of bottles produced: 9.500
Alcoholic content (%): 15
Recommended serving temperature: 18°C
Pairings: Roasted meats, game and cheese

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Product category: Toscana

SANGIOVETO

Zone of production: Monti in Chianti (SI)
Location: Argenina
Altitude and orientation: 260-370 m. s.l.m. Sud, S-W
Soil: Clay, and limestone rock
Age of vineyard: 25 -55 years old
Training system: Guyot
Plant density per hectare: 5500-6600
Grape varieties: Sangiovese 100%
Harvest: Hand-picked. The highest quality grapes from the estate’s oldest vineyards
Vinification: Fermentation with autoctonous yeasts. Cap managed with punchdown. Maceration on the skins for 4-5 weeks
Ageing: 18-20 months in barriques of French oak. 6 months minimum of bottle age before release
No. of bottles produced: 8.600
Alcoholic content (%): 15
Recommended serving temperature: 64°F (18°C)
Serving suggestions: Ribollita (Tuscan bread, bean, and vegetable soup), pheasant, wild game, and stews. Aged cheeses and chocolate

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Product category: Toscana

MONTEBELLO

Zone of production: Monti in Chianti (SI)
Location: Montebello
Altitude and orientation: 280-320m. s.l.m. Sud, S-W
Soil: Clay and limestone rock
Age of vineyard: 16-28 Years old
Training system: Guyot Plant density per hectare: 5000-5500
Grape varieties: Mammolo, Ciliegiolo, Pugnitello, Colorino, Sanforte, Malvasia Nera, Canaiolo, Fogliatonda and Sangiovese
Harvest: Hand-picked grapes manually sorted at the winery
Vinification: Each varietal is harvested and fermented separately in 500 liter open top barrels with indigenous yeast and manual punchdowns. Aged in barrels at first then assembled for a final maturation in cask.
Ageing: 12-16 months in oak casks, 6 months minimum of bottle age before release
No. of bottles produced: 3,600
Alcoholic content (%): 15
Recommended serving temperature: 18°C
Pairings: Game and beef roasted, stewed or grilled; well aged cheeses; chocolate

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About us

Company details

The Abbey of the good harvest

Badia a Coltibuono is about one thousand years old but its prehistory takes us back to Estrucan times and beyond. As we know it today, Badia a Coltibuono (which means Abbey of the Good Harvest), dates from the middle of the eleventh century. In 1051 the monks of the Vallombrosan Order, a Tuscan reform of the Benedictines, founded the Abbey and also began planting the first vineyards in the Upper Chianti area. Over the centuries they extended their vast land holdings to include many thousands of acres and developed a flourishing wine production and commerce.
In 1810, when Tuscany was under Napoleonic rule, the monks were forced to leave Coltibuono and the monastery was secularized.
The estate was first sold by lottery and then in 1846, Coltibuono was bought by Guido Giuntini, a Florentine banker and great grandfather of Piero Stucchi-Prinetti, the present owner. Under the guidance of Piero Stucchi Prinetti, the estate grew and built a solid reputation in Italy and abroad through the high quality of its products.
Emanuela, Roberto and Paolo, the new generation , continues today the activities embarked upon by their ancestors.

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