It has an intense, brilliant ruby red colour with a fresh aroma of berries. On the palate it is supple and velvety, with good structure and moderate acidity.
Wine Maker Notes
It is fermented with a short maceration on the skins to avoid excessive tannin extraction and is bottled in the spring following the harvest enabling its fresh and lively character to remain unaltered.
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.