Badia a Coltibuono Chianti Classico 2018 DOCG
TYPOLOGY Chianti classico DOCG
PRODUCTION AREA Gaiole in Chianti Castelnuovo Berardenga ( Siena )
VINE Sangiovese and traditional grape varieties
SOIL TYPOLOGY Clay-limestone soils At altitudes between 270 and 330 m asl.
AGE OF VINEYARDS Age of vineyards 15- 40 years old
VINIFICATION Natural fermentation with indigenous yeasts, 3-week maceration, fulling and delestage.
GROWTH SYSTEM Guyot.
COLOR Decisive ruby red.
AROMA Aromas of iris, violets, morello cherry, tobacco and black pepper.
PAIRINGS First courses, meats and cheeses.
TASTE The taste is dry, with well-balanced acidity and tannins. In the mouth it is fresh and savory, quite warm and persistent. The palate has mineral, red fruit, leather and roasting aromas.
TASTING NOTES Chianti Classico Coltibuono is made from Sangiovese and complementary indigenous grapes, organically grown and vinified in a completely natural way in the Badia a Coltibuono winery. Because of its fruity and expressive style, gentle and pleasant structure, and long history, it is considered one of the most representative wines of Chianti Classico.
DESCRIPTION The choice for healthier and more sustainable agriculture began in 1985 with the decision for then totally against the trend to not use herbicides and insecticides. In the following years, the 600 mother vines that will be used for vineyard replantings, which began in 1988, are selected. Over the years the Organic approach became more and more concrete, leading to the certification of the olive groves in 1994 and the certification of the whole farm in 2000. Weeding, composting, organic manuring and increasing biodiversity are the cornerstones of an approach that safeguards the health of workers and the environment. A more vibrant and healthy soil also becomes an added value for the quality and territoriality of the wines. Today, with the guidance of the Delinat guidelines, the approach to Organic becomes more and more articulated and goes to include all business practices. With the creation of the Chianti Biodistrict, a collective challenge is launched for the entire territory to be managed sustainably following the principles of organic farming.
AGEING 12 months in 15 to 25 hl French and Austrian oak barrels, brief bottle aging