Badia a Coltibuono Cancelli 2009
Intense ruby red color, with purplish blue hues. Powerful on the nose, with aromas of cherry and ripe red fruits, accompanied by delicate hints of pepper. On the palate it is fresh, fragrant, with elegant, pleasantly persistent tannins .
There are few other wineries anywhere that have such an aura of vinicultural history as that of Badia a Coltibuono. In Europe, it is not too difficult to find wineries that have origins dating back one, two, three, even five centuries, but the edifice at Badia a Coltibuono has been watching over winemaking for almost a thousand yearsand the building was constructed long after wine was first made on the property. Grapeseeds and amphorae from the first century A.D. Roman period evidence of wine production have been found at an archaeological dig on the property, and even earlier ruins from the wine-savvy Etruscan culture are present as well.
Today, the Badia a Coltibuono estate in the Chianti Classico commune of Gaiole in Chianti is led by the fifth generation of family members: Emanuela, Paolo, and Roberto Stucchi Prinetti. There are 150 acres of vineyards on the property, along with another 50 acres of olive trees. This being Chianti Classico, Sangiovese is naturally the most important grape variety planted. However, the family honors Chianti's heritage by also keeping significant numbers of vines of other traditional varieties that are allowed but often omitted in Chianti Classico: Canaiolo Nero, Ciliegiolo, Colorino, Foglia Tonda, Malvasia Nera, Mammolo, Pugnitello, and Sanforte (as well as Trebbiano and Malvasia for Vin Santo). From these building blocks, Badia a Coltibuono makes a robust range of wines from the traditional to the innovative.
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.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.