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Badia A Coltibuono Sangioveto di Toscana 2009

Bottle Size: 750ml Item #: 1778460
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Badia A Coltibuono Sangioveto di Toscana 2009 750ml

Badia A Coltibuono Sangioveto di Toscana

An intense, deep red, the wine shows delicate aromas of wild blackberries and pleasant notes of spice. A full-bodied and balanced red with acidity that provides lift and verve to the long finish.

‘San Zoveto’ which later became ‘Sangioveto’, was the name commonly used in the past in Chianti for the Sangiovese varietal. The Sangioveto di Coltibuono was created to honour a tradition dating back to the Middle Ages. It is only produced on better vintages. Some of the most noteworthy are: ‘82, ‘85, ‘88, ‘90, ’95, ‘97, 2001 and 2006.

The grapes were harvested from 25-55 years old vines planted in the estate’s oldest vineyard parcels, Montebello and Argenina. The fruit fermented in stainless steel with daily punch downs and was macerated on its skins for 4-5 weeks. It aged for 18-20 months in French oak barriques followed by an additional six months in bottle.

Availability

1 bottle
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Badia A Coltibuono Badia A Coltibuono Sangioveto di Toscana 2009
BOTTLE SIZE: 750ml
 

Notes on the Badia A Coltibuono Sangioveto di Toscana 750ML 2009

Tasting Notes An intense, deep red, the wine shows delicate aromas of wild blackberries and pleasant notes of spice. A full-bodied and balanced red with acidity that provides lift and verve to the long finish.

Wine Maker Notes ‘San Zoveto’ which later became ‘Sangioveto’, was the name commonly used in the past in Chianti for the Sangiovese varietal. The Sangioveto di Coltibuono was created to honour a tradition dating back to the Middle Ages. It is only produced on better vintages. Some of the most noteworthy are: ‘82, ‘85, ‘88, ‘90, ’95, ‘97, 2001 and 2006.

Technical Notes The grapes were harvested from 25-55 years old vines planted in the estate’s oldest vineyard parcels, Montebello and Argenina. The fruit fermented in stainless steel with daily punch downs and was macerated on its skins for 4-5 weeks. It aged for 18-20 months in French oak barriques followed by an additional six months in bottle.