Badia A Coltibuono



PRODUCT: Coltibuono Cetamura Chianti

The "abbey of good culture" is at least a thousand years old according to the Marchio Storico and the monks of Coltibuono, The Vallombrosan may have been the first to cultivate Sangiovese in Tuscany. The name implies a duality of purpose. An ancient badia, or abbey, holds a special place in the history of Western Europe. During the Middle Ages, these abbeys served not only as places of worship and spiritual refuge, but also as centers of learning, engines for economic growth, and laboratories for agricultural development: coltibuono. The monastery was active from 1000ce to around 1800ce when Napoleon annexed most church property in Tuscany. Some he gave away to friends or as political favors, some he sold. Thus, there were two owners between the time of the annexation and the abbey's purchase by the Stucchi's ancestors in 1841.

Emanuela Stucchi and her siblings are seventh generation stewards of the property. The philosophical approach is to maintain both the integrity of Sangiovese and the unique terroir of Chianti Classico through organic farming practices, clonal diversity, restrained use of new oak barrels and the shunning of dominant varieties such as Cabernet Sauvignon. They continue to work with pioneering Tuscan oenologist Maurizio Castelli.


Coltibuono Chianti Roberto Stucchi
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Coltibuono Sangioveto di Toscana
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Coltibuono Vin Santo del Chianti Classico Occhio de Pernice

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