Region: Tuscany, Italy
Varietal: 100 percent Sangiovese
Production: 666 cases
Alcohol: 14 percent
Tasting Notes: Originally founded as a monastery in 1051, Badia a Coltibuono (Abbey of the Good Harvest) has been owned and managed by the Stucchi-Prinetti family since 1846. The historic property includes a hotel, restaurant, cooking school and more than 170 acres of organically farmed estate vineyards. Produced since 1980 only during the best vintage years, the Sangioveto di Toscana is made from organic grapes grown in the Monti in Chianti appellation. An elegant red wine, it exhibits fragrant aromas of red fruits, violet, vanilla and clove. Medium- to full-bodied in the mouth, the 2009 Sangioveto boasts an excellent balance of fruit, acidity and tannin.
Food Pairings: Wild game, stew, aged cheeses, chocolate
For more information, visit Badia a Coltibuono’s official website
Other Sangioveses we have tasted