Badia a Coltibuono has belonged to the Stucchi Prinetti family for six generations. Each generation has succeeded with passion and respect for its extraordinary legacy. The Stucchi are to be considered pioneers of Chianti, having invested in this land since 1846.
Today the estate is owned and operated by siblings Emanuela, Roberto and Paolo Stucchi Prinetti. Not only do they produce spectacular wines, they also make some of the best olive oils in the area.
Their cooking school was created in 1983 by Lorenza dé Medici, internationally-known author and writer of books on Italian culture and cooking. Today Badia a Coltibuono cooking school is attended by people worldwide.
Prices do not include taxes or bottle deposit. Free delivery in the GTA for any order over $300
2015 Sangioveto
Clay and limestone soils are the perfect conditions for this wine produced with 100% Sangiovese grapes. Made only in the best years, the wine is aged for 12-16 months in barriques of French oak and six months minimum of bottle age before release. The wine is certified organic.
Dark ruby colour with shades of purple. Very intense nose with bouquet of balsamic, flowery violet, iris, spices, red fruits, vanilla and cloves. On the palate, it reveals its great structure, dry and savoury supported by balanced acidity, warm and persistent with great ageing potential. Supple tannins become refinement of taste, soft and velvety by time.
92 points – Robert Parker
$69.99/btl – Case of 6
2010 Chianti Classico Riserva
Traditional Style of Chianti Classico, this wine is made with the traditional blend of Sangiovese, Canaiolo, Ciliegiolo and Colorino. It is aged 24 months in casks of French and Austrian oak and four months of bottle age before release. This wine is drinking perfectly now!
Mild baking spice and sweet vanilla open the nose of this classic wine from a superior vintage.
90 points – Robert Parker
$109.99/btl – Case of 6
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