Badia a Coltibuono BADIA A COLTIBUONO MONTEBELLO 2016

Description

Badia a Coltobuono Montebello 2016 is the result of the perfect combination of soils rich in limestone clay and ideal exposure, which give power and elegance to this Toscana IGT wine. The company has long been committed to recovering the ancient varieties typical of the region, cultivating historic vines such as Mammolo, Ciliegiolo, Pugnitello, Colorino, Sanforte, Malvasia Nera, Canaiolo and Foglia Tonda.

Produced in the geographical area of Gaiole in Chianti, Castelnuovo B.ga (SI), this wine comes from vineyards located in the heart of Chianti Classico. The grapes come from a medium-textured calcareous clay soil rich in skeleton, with a vineyard age of 28 years and a Guyot training system with a density of 5000 plants per hectare.

The grapes are vinified with indigenous yeasts and manual punching in wooden wine vats, and then mature in oak barrel vats for 12-14 months in used barriques. After blending, the wine further refines in oak barrels for at least 6 months, followed by a period of at least 6 months of refinement in the bottle.

Badia a Coltobuono Montebello 2016 stands out for its particular elegance and depth, the result of the harmony of the nine vines used. Its intensity, balance and harmony make it pleasant to enjoy immediately, with a promise of durability over time.

Located in Gaiole in Chianti, the history of Badia a Coltibuono dates back to 1051 and to the order of Vallombrosan monks. The current owners are the brothers Emanuela, Roberto, Paolo and Guido Stucchi Prinetti.

There are 74 hectares of vineyards mostly in the Monti sub-area, also in the municipality of Gaiole in Chianti.

With a thousand years of wine history behind them, the Stucchi Prinettis feel the responsibility of safeguarding the territory. Badia a Coltibuono was an early adopter of sustainable practices in Chianti Classico and has been at the forefront of bringing the entire region to organic farming. All of the grapes on the estate are now grown organically. Vinification takes place in the winery’s technologically and architecturally advanced winemaking facility, located among the vineyards not far from the abbey. The structure was designed to have minimal environmental impact. The winemaking philosophy of Badia a Coltibuono provides for vinification with native yeasts, both in wood and in stainless steel, with maturation mainly in large barrels or used oak barrels.

One of the prides of Badia a Coltibuono is the heritage of ancient Sangiovese settlers, used to replant key sites at higher densities of 7-8,000 Sangiovese plants per hectare.