‘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.
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The 2009 harvest will be remembered as a record vintage for Badia a Coltibuono. A great harvest and a particularly good year for the sangiovese variety.
Harvest period: 25th September - 15th October
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 aging potential. Supple tannins become refinement of taste, soft and velvety by time.
Zone of production: Monti in Chianti (SI)
Location: Montebello, Argenina
Altitude and orientation: 260-370 m. s.l.m. Sud, S-W
Soil: Clay, and limestone rock
Age of vineyard: 25 -55 years old
Training system: Guyot
Plant density per hectare: 5500-6600
Grape varieties: Sangiovese
Harvest: Hand-picked. The highest quality grapes from the estate’s oldest vineyards
Vinification: Fermentation with autoctonous yeasts. Cap managed with punchdown. Maceration on the skins for 4-5 weeks
Ageing: 18-20 months in barriques of French oak. 6 months minimum of bottle age before release
No. of bottles produced: 8.000
Alcoholic content (%): 14
Recommended serving temperature: 64°F (18°C)
Serving suggestions: Ribollita (Tuscan bread, bean, and vegetable soup), pheasant, wild game, and stews. Aged cheeses and chocolate