Tre Impronte
Cantine d'Italia 2026
Go Wine has awarded the “Three Imprints” to Badia a Coltibuono in the Wineries of Italy 2026 guide.
Go Wine’s “Imprints” are assigned to the wineries that achieve the highest overall score in the evaluations of Location, Hospitality, and Wines.
The presentation will take place in Milan, at the Melià Hotel, on November 29.
We look forward to seeing you there.
Black Friday
Take advantage of Black Friday
When you purchase wine, olive oil, and large formats worth at least 200 Euros, you’ll receive a free case of Cetamura Bianco (*).
(*) When you spend €200 in your cart, enter the discount code “Black Friday.” Your order will also include six free bottles of Cetamura Bianco Toscana I.G.T.
Promotion valid until November 30, 2025
Organic Festival
Round Table on Organic Supply Chains and Territories
From November 19th to 22nd, the Organic and Sustainability Festival will take place in the Sala delle Armi of the Department of Legal Sciences in Bologna. This initiative is promoted by the Ministry of University and Research and the University of Bologna.
On November 20th, a roundtable discussion will focus on “Organic Supply Chains and Territories: Health, Community, and New Perspectives.” Panelists will include Stefano Canali, president of the Italian Network for Research in Organic Agriculture (RIAB); Andrea Ferrarini, administrator of the Bio Ferrarini farm; Pierluigi Stefanini, president of ASVIS (Italian Alliance for Sustainable Development); and Roberto Stucchi Prinetti, president of the Chianti Biodistrict. Moderator: Filippo Briguglio, Full Professor of Fundamentals of European Law – Director of the Master’s Degree in Law and Food Safety; and Sustainability Delegate for the Department of Legal Sciences – Alma Mater Studiorum – University of Bologna.
Conversation on Chill Ya Jolo
Chill Ya Jolo: This is how a new wine was born
Wine Enthusiast: How did the conversations to launch Chill Ya Jolo begin? Are there any insights that fueled this decision?
Andrea Cabib: “As soon as I became CEO of Badia a Coltibuono, I analyzed the wine range and the audiences it was addressing. All the wines were exceptional, with a common thread tied to respect for the land and the native grape varieties of Chianti. This has been a strong pillar that has supported the winery for many years and has built an extraordinary brand like Badia a Coltibuono.
I realized, however, that in such a complex and fragmented market as today’s, it was necessary to create new pillars to give the brand further strength and expand its customer base by intercepting new consumers and trends.
On one side, we carried out a rebranding of the historic Chianti Classico and Riserva labels, returning to the beauty and heritage of Coltibuono’s past labels, to convey even more deeply the history of Coltibuono. At the same time, we moved in a very innovative direction with a project designed to reach new consumers and a new market.
After discussions with Maurizio Castelli, Coltibuono’s long time winemaker, the idea was born to create a fresh red wine with soft tannins, low alcohol, and perfect to be enjoyed chilled. The chosen grape variety was Ciliegiolo, historically part of the Chianti Classico recipe. The bottle had to be transparent, to emphasize freshness, showcase the beautiful color, and position the wine on the shelf next to rosés and whites rather than reds.
The wine also needed a fresh and playful image to match its style. That’s how, almost by chance and together with our friends at Dalla Terra who represent us in the US, the name “Chill Ya Jolo” was born a fun play on words. The wine is chill by its very essence. Nome omen!”
• What factors did you consider in the packaging?
“For the packaging we wanted a pop look. The name was pop, so the label had to be too. The ladybug has always been considered a symbol of good luck, and here at Coltibuono you often see them flying among the vineyards and in the abbey’s garden. Our ladybug is cheerful but also unusual and original, it has to surprise, just like the wine.
At the start, we created two different versions of the label. They were so beautiful that we decided to use both. The wine would have no capsule, because for a wine so pop, less is more. To complete the circle, we designed playful cartons featuring a large, joyful ladybug. We thought about how in many by-the-glass venues cartons are often visible and used for décor, and ours, placed side by side, are simply irresistible.”
• What did you consider essential stylistically?
“The wine had to deliver immediate pleasure. The enjoyment begins with the eyes: the color of our Ciliegiolo is extraordinary, the label conveys cheerfulness and sparks curiosity. The wine is easy to love, by everyone. It’s perfect chilled as an aperitif, with a sandwich, pizza, pasta, white meat or even fish. Chill Ya Jolo is the wine that didn’t exist before.”
• How are younger consumers reacting?
“Consumers of all ages have embraced it enthusiastically. It’s a wine that, in a very contemporary way, highlights a historic Tuscan native grape—tradition and innovation in the right balance. That is the secret.”
• Is there anything you would change/or any learnings you will take with you into future brand or product development?
“The lesson is that you always need to dare. Tradition and innovation can work together beautifully, and this duality generates powerful energy for growth. And this is exactly the spirit behind Coltibuono’s next idea…”
Are We Free?
Books to reflect on
Badia a Coltibuono opens its doors to an important moment of reflection.
On Sunday, October 12 at 6:00 p.m., in the historic refectory, there will be the presentation of the book “ARE WE FREE? – Resistance and Liberation in the Arno Valley: generational stories and memories”, published by I libri di Mompracem and written as a collective project by Enzo Brogi, Arlo Bigazzi, Giuseppe Giachi, Sergio Traquandi, Giampiero Bigazzi, Giorgio Torricelli, and Stefano Beccastrini.
In the same context, the volume “L’urne de’ forti. A twentieth-century story of miners, soldiers, and partisans”, published by ExCogita and written by Stefano Beccastrini, will also be presented. The book is dedicated to the partisan Franco Stucchi Prinetti.
Afterward, those who wish may take part in a buffet aperitif featuring local products and a glass of our wine, at a cost of €20 per person.
For information/reservations: reception@coltibuono.com
Heroic on Foot 2025
Hikers in Badia a Coltibuono
It was a busy weekend with the Eroica cycling race that traversed the Chianti roads, but also with the large group of hikers who participated in the “Eroici a Piedi 2025” food and wine excursion, organized by the “Radici del Chianti” association.
The meeting point was the Coltibuono Outpost, followed by a visit to the monumental Badia a Coltibuono grounds with a buffet and wine from the estate.
We were delighted to have been able to share the beauty of Badia a Coltibuono with the guests, organizers, and participants of the “Eroici a Piedi 2025” event.
link: Radici del Chianti
Photo credits: Radici in Chianti APS (https://www.radicinchianti.org)
Territory, agriculture, environment
Horta, the agricultural biodiversity festival, a great success.
A great start!
Horta, the Festival of Agricultural Biodiversity, was enthusiastically welcomed by hundreds of people who gathered in the large meadow of L’Avamposto at Badia a Coltibuono, where stalls of local producers, children’s games, and food stands had been set up. The event also featured moments of reflection and dialogue on the importance of safeguarding biodiversity, alternating with excursions and recreational activities.
In ancient Rome—and even earlier among the Etruscans—Horta was considered a protective deity of cultivated fields. It may well have been worshipped in the Etrusco-Roman settlement of Cetamura, located in the woods of Badia a Coltibuono.
This festival was an opportunity to reconnect with the deep roots of the relationship between humankind and nature.
The success of the initiative rewards the efforts of the Radici del Chianti Association which, in collaboration with the Philharmonic Society of Gaiole and the association La Racchetta, organized Horta to raise public awareness on a highly relevant issue: the protection of animal and plant heritage through sustainable practices that preserve environmental balance. These are themes deeply embedded in the historical legacy of Badia a Coltibuono.
The festival was sponsored by the municipalities of Gaiole in Chianti, Castelnuovo Berardenga, Greve in Chianti, and Cavriglia.
From Badia a Coltibuono, heartfelt thanks go to the organizers and participants of this first edition of Horta.
Horta
at the Badia a Coltibuono Avamposto
On Sunday, September 21, from 10:30 a.m. to 6:00 p.m., the Avamposto of Coltibuono will become the beating heart of biodiversity.
Badia a Coltibuono, the Philharmonic Society of Gaiole in Chianti, La Racchetta Forest Fire Association, and Radici del Chianti Association present an event dedicated to the guardians of native species: farmers, breeders, and producers who choose authenticity and respect for nature.
A journey into the heart of biodiversity with tastings and sales of local products, guided tours of the Abbey and monumental gardens, round tables, educational activities for adults and children, and an authentic atmosphere made of encounters, flavors, and stories.
From aromatic herbs to ancient grains, from honey to wine, from fine meats to rare legumes. An opportunity to discover and taste genuine products and reflect on the value of farming in tune with the rhythm of the seasons. The full program is available on the Radici del Chianti website.
We look forward to seeing you!
Excellence in the glass
Monti in Chianti
We look forward to sharing the scents and aromas of Badia a Coltibuono wines with you.
Approaching the Harvest
Positive signs for the 2025 vintage
Winter, marked by low but never excessively harsh temperatures, followed by a cool spring, allowed for a regular vegetative cycle. Spring rains also ensured good water reserves. The summer days, enriched by noticeable temperature variations at night, encouraged a balanced ripening of the grape clusters, which now appear healthy and well-formed. This result was made possible thanks also to the constant care of the vineyards, cultivated according to the principles of organic farming.
Meanwhile, in the cellar, we are preparing to welcome the first grapes. As every year, we have already started the fermentation process: a few quintals of grapes of impeccable quality have been set to ferment, developing a population of active indigenous yeasts ready to accompany the winemaking.
From the harvest now just around the corner, we expect not only a good quantity of fruit but, above all, an exceptionally high level of quality.
With these conditions, we eagerly await the moment when the fragrance of must from our Chianti Classico will soon spread through the cellar!