Chianti Classico

A very versatile Chianti Classico, ideally paired with structured main dishes. It also goes well with stewed dishes and medium-aged cheeses. More particularly, it will pair to perfection dishes such as tagliolini with white truffle and risotto alla milanese with ossobuco.

The mild winter with temperatures above average and the rains of February/March led to an early sprouting of the vines, with subsequent flowering in the last days of April. The hails of may have damaged part of the clusters, lowering the overall production. The grass in the vineyard and the warm and dry climate of July and August have been decisive elements to arrive at a great harvest in terms of quality. The harvest ended the first days of October. Excellent quality of the grapes. A rigorous control of the machining processes has produced excellent wines.

12 months in French and Austrian oak casks of varying sizes

Fermentation with indigenous yeasts. Cap managed with punchdown. Maceration on the skins for 3 weeks

With a thousand years of winemaking history at their backs, the Stucchi Prinettis feel the responsibility of land stewardship acutely. Badia a Coltibuono was an early adopter of sustainable practices in modern-day Chianti Classico and has been at the front of a movement to get the whole region to farm organically. All of the estate grapes are now organically grown. Vinification takes place in the winery's architecturally and technologically state-of-the-art winemaking facility located amidst the vineyards not far from the abbey. The structure was designed to have minimal environmental impact. Badia a Coltibuono's winemaking philosophy includes vinifications using wild autochthonous yeasts in smaller vessels, in both wood and stainless steel, with maturation mostly in large casks or used oak barrels rather than in new oak.