This particular new selection is the outcome of many years of research into the varieties of olive which have been traditionally grown in the Chianti region for the production of extra virgin oil.
Grappa di Sangioveto is produced only with the skins of the grapes used for our Sangioveto, the finest. The pomace is shipped fresh, immediately after a soft pressing. The use of a discontinuous process with indirect steam, ensures the expression of the finest aromas.
The full potential of the Sangiovese grape finds new expression in a wine inspired by the great traditions of its place of origin. ‘Cultus Boni’ brings together the quality of the Sangiovese grape, its dominant component, with the expressiveness of the Colorino, Ciliegiolo and Merlot varieties.
Spring was fairly rainy and average temperatures were high. A very dry and warm Summer followed. Some wet and rainy days in September have helped a complete and balanced growth of vines . Wines have a great aromatic base and are high in concentration. Harvest period: 6th September - 10th October
‘San Zoveto’ which later became ‘Sangioveto’, was the name commonly used in the past in Chianti for the Sangiovese varietal. The Sangioveto di Coltibuono was created to honour a tradition dating back to the Middle Ages. It is only produced on better vintages.