Badia a Coltibuono Chianti Classico 'RS' 2010
Sangiovese from Tuscany, Italy
Luminous ruby color. Forest berries, spices, leather, moist earth and dried plum, layered in the aroma. Soft, round taste, well-balanced acidity and clean and persistent aftertaste. Very pleasing, and ready to drink.
Pair with flavorful first-course dishes, such as pasta, polenta, risotto, or with cheese and red meats.
Decanter - "Delicate floral nose with an earthy, slightly peaty background. Natural but very precise palate, with fine tannins and a concentrated, bone-dry finish which needs a little time to open up. "
Badia a Coltibuono Winery
Badia a Coltibuono, or "The Abbey of good harvest," lies in the heart of the Chianti Classico area, between Florence and Siena. The Abbey is approximately two thousand years old, but history records date the property back to the Etruscan civilizations of the 3rd century BC. Today, the estate is composed of vineyards, chestnut, walnut and olive trees, all of them lying on one of the best sites in the Chianti area, where the soil is very rich and the climate is mild and sunny all year round. Badia a Coltibuono is very proud to produce some of Tuscany's finest and most noble wines. View all Badia a Coltibuono Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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