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!

Concert with free admission, organized in collaboration with Le Dimore del Quartetto.

To attend the concert: book a free seat

On this occasion, the public, upon reservation, will have the opportunity to participate in some paid collateral activities:

– 3:00 pm guided tour with tasting of two wines;

– 7:30 pm buffet aperitif – cost €15 per person

– Following, always upon reservation, Dinner at the Badia a Coltibuono Restaurant

Information and reservations write to reception@coltibuono.com

To learn about the Doré Quartet: go to the page