Rich with fruit-forwardness and round, ripe tannins this Chianti Classico could be described as somewhat atypical – but lets be honest,
typicity has its limitations. Sure Sangiovese from the elevated Classico region of Chianti should have a bracing, mouth-cleansing thrill
of acidity and asperity. But what good hedonist among us would not forgive Roberto Stucchi for imbuing his wine with a suppleness
that feels a bit Californian. After all, Roberto, whose family has been linked with great Tuscan estate of Badia a Coltibuono since 1846,
studied Enology at the University of California, Davis. Putting his Californian experience to good use, Roberto has fashioned a very
fi ne non-estate wine by carefully selecting Sangiovese fruit from several premier vineyards in the Chianti Classico region. The result
is a lovely ruby colored wine with abundant berry fruits and silky mouth-feel. Ready, even begging, to be drunk now this is a perfect
summer red to accompany all things from the grill. Italian wine-lovers do not, however, avert your gaze, for wrapped inside the suave
fruitiness and mellow tannins is a liveliness and spice that is quintessentially Tuscan.
|Wine maker notes
|This wine, made from selected Sangiovese vineyards,is the result of a collaboration with a small number of local producers, located in the best Chianti Classico micro-zones. It is intense and fruit-forward, ready for drinking immediately, but over time it gains an added complexity.
|For almost 1000 years Badia a Coltibuono, literally meaning ”abbey of good culture”, has been producing high quality wines in the district of Gaiole in Chianti. After WWII Piero Stucchi Prinetti transformed Badia a Coltibuono into a modern wine estate. They are dedicated to Sangiovese and Chianti Classico’s unique terroir through organic farming practices, clonal diversity and the restrained use of new oak. There are two separate wine companies - Badia a Coltibuono for wines made from its estate grown grapes and Coltibuono for its Stucchi Selections, made from grapes purchased through long-term relationships with respected growers in Tuscany. In 2000 Badia a Coltibuono converted its estate vineyards to organic farming practices. All of its grapes are hand-picked.