Badia a Coltibuono Chianti Classico 2018

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93 points Wine Spectator: “Though ripe and lush, this is also dense, with pointed tannins giving a physical sensation and lifting the cherry, strawberry and floral flavors. Finds a nice youthful equilibrium in the end, where mouthwatering acidity roams. Best from 2023 through 2038. 93 points.” –Bruce Sanderson, Senior Editor, Wine Spectator’s Insider Weekly, Aug. 11, 2021. 

Respect for biodiversity,  for the health of the workers  and for the environment are the cornerstones from which Badia a Coltibuono Chianti Classico is born. In the heart of the Sienese part of Chianti Classico, from our vineyards in Monti (Gaiole) and Vitignano (Castelnuovo Berardenga) we harvest Sangiovese grapes from our massale selection with small quantities of complementary grapes. The vinification takes place with spontaneous yeasts in the modern cellar of Monti using delicate techniques to maximize the expression of the complexity and balance of these grapes. A wine with a strong but gentle structure that is the expression of Sangiovese and its pleasantness. For its long history and its consistency over time it is considered one of the reference points of the denomination.

The color is bright ruby, the nose unveils layers of iris, violet, tobacco, black pepper and marasca cherry. The taste is well balanced, tightly knit with supple tannins, mineral notes, a mouth cleansing fresh acidity. Warm and persistent.

The 2018 vintage was characterized by ideal weather conditions with the right amount of rain which favored a balanced growth of the fruits. Medium-high yield and excellent quality.

Zone of production: Gaiole in Chianti – Castelnuovo Berardenga
Location: Chianti Classico
Altitude and orientation: 260-370m. s.l.m. Sud, SE, SW
Soil: Clay, and limestone rock
Training system: Guyot
Plant density per hectare: 5500-6600
Grape varieties: Sangiovese and traditional grapes
Harvest: mixed, mechanical and manual
Vinification: Fermentation with indigenous yeasts. Cap managed with punchdown. Maceration on the skins for 3 weeks
Ageing: 12 months in french and austrian oak casks of varying sizes
No. of bottles produced: 145.000
Alcoholic content (%): 13,5
Recommended serving temperature: 16 – 18°C
Pairings: First courses such as pasta. Meat dishes and moderately aged cheeses.