A warm autumn sun accompanied the end of the harvest. Even the last bunches of Sangiovese have reached the cellar, and the first impressions are positive. The unstable spring weather was balanced by a hot summer and September rains, which brought vitality to the grapes. The harvest period, which has been rather unusual in recent years, extended until October 15. The amount of grapes delivered to the Monti in Chianti cellar is higher than in the past. The average alcohol levels are slightly lower than in recent seasons, where they had reached significant levels. An intoxicating scent of must spreads through the winery’s vats.

The Sangioveto 2020 Toscana i.g.t. by Badia a Coltibuono, an organic wine made with 100% Sangiovese grapes, has obtained the Tre Bicchieri 2025 by Gambero Rosso.

The other wines that have obtained the Tre Bicchieri over the years are the Badia a Coltibuono Chianti Classico (4 times), the Cultus Boni Chianti Classico Riserva and the Badia a Coltibuono Chianti Classico Riserva

The Sangioveto by Badia a Coltibuono is the result of long years of study around the properties of one of the most widespread vines in Tuscany: Sangiovese. A wine that also wants to be a tribute to the winemaking tradition of this region.

Gambero Rosso, in publishing the news of the awarded wines in Tuscany, accompanied the article with a photo, by Bruno Bruchi, depicting our “Terrazze” vineyard, which confirms itself as one of the most representative corners of Chianti Classico.

Read article (Italian)

Journalist Sarah Heller MW has published an in-depth report on Chianti Classico. In the associated tastings, Badia a Coltibuono wines have received flattering praise.

The harvest has begun in Badia a Coltibuono with the harvesting of early grapes and complementary varieties. Among these is Foglia Tonda, a vine formerly widespread in Tuscany and today rediscovered as a valid support for Sangiovese, the “queen” grape of Chianti Classico.

The decision of not using herbicides or insecticides was the start in 1985 of the conversion to organic practices. We then selected the 600 vines of our own special massal selection, and in 1988 we began the renewal of the vineyards. Over the years the organic approach has become more successfully integrated in our farm and in 1994 the olive groves were certified, followed in 2000 by the vineyards. Managing cover-crop, composting and increasing biodiversity are the most essential components of a truly sustainable organic approach. This increases the health of the soil, which in turn promotes better quality, higher yields as well as protecting the health of the workers and the environment. A live and healthy soil also makes the wines more vibrant and help express their unique character. Today the Delinat guidelines extend the organic practices to all aspects of production and the creation of the Biodistretto del Chianti launches a challenge to expand to all of the Chianti Classico territory the benefit of sustainable organic farming.

For centuries the vineyards of the medieval Badia a Coltibuono have been primarily in Monti, the most southern part of Gaiole in Chianti. Our Sangiovese from massal selections thrives in the limestone clay loams, at 270 to 330 m asl, where it finds ideal growing conditions. The blending of small quantities of Canaiolo, Ciliegiolo and Colorino, as well as the more recent introduction of Mammolo, Fogliatonda, Malvasia Nera, Pugnitello and Sanforte reinforce the unique character of our wines. The challenges of climate change drives us to continuously adapt our practices while maintaining the unique character of the wines of Badia a Coltibuono.