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Chianti Bad Coltibuono 06  750 2010

Chianti Bad Coltibuono 06 750 2010

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 Advocate 87 points (Aug 2013)
The easy going 2010 Chianti Classico opens with distinctive aromas of forest floor and crushed clove. Wild berries and button mushrooms help fill in the rear. The mouthfeel is streamlined and bright. Anticipated maturity: 2013-2016
 Wine Enthusiast 89 points (Oct 2013)
Made with organic grapes, this shows violet and toasted aromas of coffee and carob. The palate delivers dense, dark fruit with hints of orange peel, herbs and well-integrated oak. It’s tightly knit, with lithe tannins.

Wine maker notes
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.

Technical notes
Organic, estate-grown Sangiovese, Canaiolo, Ciliegiolo and Colorino from 10-35 years old vines planted in the Poggino, Vignone, Montebello and Argenina parcels to 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, it 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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