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Badia A Coltibuono Chianti Classico 2014

Badia A Coltibuono Chianti Classico 2014

Sku: 033772

Tasting notes
Cherry and fresh berries are integrated with elegant and balanced tannins. Good acidity and mineral expression on the long, persistent finish.

Wine & Spirits, 91 Points
Bright and savory, this wine’s meaty fruit has shades of red and green spices, edging the flavors in tannic structure without any overt astringency. Tightly wound, this is balanced and well positioned to evolve over the next several years in bottle.

Wine maker notes
The 'RS' is a Sangiovese made from grapes selected in the best Chianti Classico zones. It is a fruity, soft wine that is partucularly food friendly.

Pair with flavorful first course dishes, such as polenta, pasta or risotto. It will also pair well with cheese and red meats.

Technical notes
Organically farmed, estate-grown Sangiovese, Canaiolo, Ciliegiolo and Colorino from 10-35 years old vines planted on clay and limestone rock were hand-picked and hand-sorted at the winery. Fermented in stainless steel and macerated on its skins for three weeks, the wine was aged for 12 months in French and Austrian oak.

Other text
The vineyards are ICEA certified organic, the wine is a result of absolutely natural production methods using hand picked, estate grown organically grown Sangiovese and Canaiolo grapes.

A blend of 90% Sangiovese and 10% Canaiolo, the wine boasts a bright ruby color in the glass with layers of cherry, tobacco, black pepper and violets in the aroma. Beautifully balanced and tightly knit with supple tannins, lovely mineral notes and cleansing acidity, this is as pure and focused as great Chianti can be.

It was while Roberto Stucchi was studying viticulture in Milano and Florence in the 1970s that he first learned about organic and biodynamic techniques. He spent four years in California, completing his winemaking degree at UC Davis and working in the Napa Valley wine industry where he came into contact with the emerging bio-culture. In 1985 he returned to Coltibuono to take over management of his family’s estate and the difficult task of converting the grape growing methods from conventional to organic. This, he believed, was a necessary step to preserve the health of the soil and the uniqueness of his special place.

“The decision to adopt organic cultivation methods developed from the necessity to preserve the health of the soil, and from noticing how the conventional methods where weakening the health of the vines. One of the obvious effects on the winemaking is the improvement in the fermentation process. The naturally present yeast benefits from the increased nutrient content in the must, and the fermentations are easier and cleaner: over time this has helped reduce the amount of sulfites used. The intensity and brightness in the fruit flavors has noticeably increased.”

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