Badia a Coltibuono
Chianti Classico Riserva d.o.c.g. 2021
Bio
Kerin O'Keefe
Club Oenologique
Decanter
James Suckling
Wine Spectator
The Chianti Classico Riserva from Badia a Coltibuono is born in a place where viticulture has been practiced for a thousand years. Made from massal selections of Sangiovese and historic indigenous varieties, it expresses the character of its terroir with balance and elegance. It is a wine conceived for the table, able to combine structure and finesse, depth and drinking pleasure. The estate’s long continuity of production, documented by the abbey’s historic collection from 1937 to the present day, tells the story of its identity and timeless style.
Specifications
Geographic area
Gaiole in Chianti – Monti area
Grapes
Sangiovese and other traditional complementary varieties
No. of bottles produced
41.300
Vinification / Ageing
Fermentation with indigenous yeasts. Cap management through traditional punch-downs to ensure balanced extraction. Maceration on the skins for a minimum of three weeks.
Aging 24 months in French and Austrian oak casks, followed by at least 3 months of bottle aging before release.
Alcoholic content
14%
Growing Season
The 2021 vintage was characterized by a moderately cold winter and below-average rainfall. A late spring frost slightly reduced yields, though the organically farmed vineyards showed excellent resilience. The summer was mostly dry, with timely rainfall in early September that helped ensure optimal ripening. Lower yields resulted in grapes of outstanding quality, giving wines of notable intensity, structure, and elegance.
Manual harvest, last week of September
Tasting Notes
Deep ruby red with garnet highlights. The bouquet is refined and layered, unfolding notes of ripe red fruit, subtle herbal tones, and delicate floral nuances. On the palate the wine is both supple and structured, marked by freshness, harmony, and a long, clean, persistent finish.
Pairings
Thanks to its balance and freshness, this wine pairs easily with a wide range of dishes, from pasta and roasted or braised meats to vegetable-based recipes and Mediterranean cuisine. Its elegance and structure also allow for unexpected pairings, including flavorful seafood dishes.
Best served at 16–18 °C (60–64 °F)