In 1051 the monks of the Vallombrosan Order, a Tuscan reform of the Benedictines, founded the Abbey and also began planting the first vineyards in the Upper Chianti area. Over the centuries they extended their vast land holdings to include many thousands of acres and developed a flourishing wine production and commerce.
In 1810, when Tuscany was under Napoleonic rule, the monks were forced to leave Coltibuono and the monastery was secularized.
The estate was first sold by lottery and then in 1846, Coltibuono was bought by Guido Giuntini, a Florentine banker ancestor of the current owners. Under the guidance of Piero Stucchi Prinetti, the estate grew and built a solid reputation in Italy and abroad through the high quality of its products.
Emanuela, Paolo and Roberto, the new generation, continues today the activities embarked upon by their ancestors.
Total cultivated area: 90 hectares, of which 70 are vineyards and 20 to olive groves
The decision to adopt organic cultivation methods developed from the necessity to preserve the health of the soil, and from noticing how the conventional methods where weakening the health of the vines .
We first reduced and then eliminated the use of chemical substances which may be harmful to the soil, the farm workers and the environment.
Vineyards are now fertilized with compost and manure, but mostly the soil is managed with careful observation of the native weeds. The maintenance of the native cover crop between the vines helps
One of the obvious effects on the winemaking is the improvement in the fermentation process. The naturally present yeast benefits from the increased nutrient content in the must, and the fermentations are easier and cleaner: over time this has helped reduce the amount of sulfites used. The intensity and brightness in the fruit flavours has noticeably increased.
This wine, with ICEA organic certification from 2003, is the result of absolutely natural production methods using hand-picked organically grown Sangiovese and Canaiolo grapes from our vineyards at Badia a Coltibuono.
Fermentation with autoctonous yeasts.
The Sangioveto di Coltibuono was created to honour a tradition dating back to the Middle Ages.
It is only produced on better vintages.
Other products: Vin Santo Occhio di Pernice, Grappa di Sangioveto, Organic Extra Virgin Olive Oil
Chianti Classico Riserva - Organic grapes