Chianti Classico

First courses such as pasta. Meat dishes and moderately aged cheeses.

The Chianti Classico of Badia a Coltibuono was born in the Poggino, Vignone, Montebello and Argenina vineyards, located in Monti in Chianti, in the province of Siena.

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.