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Badia a Coltibbuono, organic wine, Chianti Classico

enlarge Badia a Coltibbuono, organic wine, Chianti Classico 2008 In the glass, this organic wine is a strong ruby red, when swirled in the glass it follows the hand's movement with a slight delay, somewhat more slowly, which points to a higher content of extract (mineral nutrients), a sign of a full-bodied wine. When the wine has been allowed to rest in the glass, "church windows" will spread on the side of the glass, showing the presence of natural glycerin, a sign of high quality. The aroma is multifaceted, flowery, we were able to smell violets, red and black berries, perhaps a bit of tobacco, but the aromas change constantly, since this wine is very complex. In any case the aromas are pleasant, which make you want to taste the wine. It is in your mouth that you will notice the wonderful fruity components to begin with along with a discreet acidity which gives it freshness, very soon however it seems full-bodied, soft and warm, harmonious and pleasant. Mature tannins give it a bit of structure and emphasize its long finish. Drink now and up to 2015/16 at temperatures of between 16-17 degrees centigrade. Will pair well with wild boar stew with polenta, we can also imagine pairing this with osso bucco or with aromatic cheese which is not too ripe. Grape varieties: 90 % Sangiovese, 10 % Canaiolo Organic wine certified by IT Bio 006 Winemaking On 28 September 2010, the autumn weather in Tuscany, which is usually very reliable, went haywire. There was heavy rain, and as we climbed higher and came closer to the Badia a Coltibuono winery it became colder and foggier. Visibility was about 50 meters, the temperature was 6 degrees centigrade. Not exactly a treat for the eyes, and we knew that the grape harvest we had hoped to observe was out of the question. The soil was too wet and too deep, and the grapes were too wet as well. We thus decided to go straight to the winery, where we had a 10 o'clock appointment with Emanuela Stucchi-Prinetti. The building was grey and forbidding, and the weather underscored this impression. But to get back to the harvest, it is of course done by hand. After arriving at the modern wine cellars in Minto, the grapes are destemmed. The grapes are then put into fermentation tanks in which they macerate and ferment for at least three weeks in their pre-existing yeasts. In Germany, this method of fermentation is called spontaneous fermentation, since no other yeasts or fermentation aids (fermentation salt) are used. After fermentation, the Chianti Classico is allowed to mature for 12 months in large barrels made of French and Austrian oak which have a capacity of 15 to 25 hectoliters. This organic Chianti Classico is not only classic and traditional because of its origins, but also due to the use of real indigenous varietals (Sangiovese and Canaiolo) and the fact that the producers intentionally do not use the Cabernet Sauvignon and Merlot grapes, which are in fact permitted, but are non-local. The vines are up to 35 years old, the plant density ranges from 3500 to 6600 vines per hectare. Badia a Coltibuono 200 years ago, a former monastery was turned into this wine-growing estate. The main buildings contain the administrative department, the culinary school, several beautiful and comfortable guest rooms, and in the cellar there is an impressive stock of organic wines with large wooden barrels, barriques, and several hundred bottles of wine from various vintages of the past century (most of which are presumably undrinkable). Today, Badia a Colbituono consists of approximately 900 hectares of land, predominantly forest, including 80 hectares of vineyards and olive groves. The winery produces approximately 210,000 bottles of organic wine each year. The grapes are processed in the new wine cellar which is nearby in Monti, in the vicinity of the vineyards. This has been designed so that without any further technical means of conveyance and by the force of their own gravity the grapes first flow into the destemmer (which is where the stems are removed from the grapes), then into the fermentation tanks and after this into the maturation tank or into the tanker trucks so that they can be transported to the wooden barrrels in the cellars at Badia a Colbituono. More information about Badia a Coltibouno can be found on http://organic-wines.blogspot.com/ What surprised and impressed us Owing to the fastidious records kept by the monks, which were carried on by their successors, we know that today the same vines are still being planted as those which were grown almost 1000 years ago. This means that no foreign clones reached the vineyards and that the young vines cultivated there always stem from their ancestors. Experts know that the longer plants are cultivated in one location, the better they adapt to the conditions. They become more resistant and the fruit they bear is better. This seems to be the explanation for the success of an almost 1000-year-old organic viticulture. What we liked best, apart from the organic tuscan wines was the fact that although everything is highly professional, the atmosphere in the administrative department was peaceful, friendly, almost festive, during the tour as well, and also in the restaurant, where we really enjoyed our small "pranzo," (lunch). Emanuela Stucchi-Prinetti gave us a very friendly welcome and took a lot of time to explain the philosophy of the house to us, of which tradition, environmental awareness, quality awareness and responsibility are the main characteristics. Thus it is not surprising that she has been elected as the first female president of the CHIANTI STORICO Consortium. From 6 Bottles: € 14,30 (1,38 % Discount) Item Nr. 1036 1,00 l entspricht € 19,33 Hersteller Badia a Coltibuono Price € 14,50 plus shipping VAT incl. Number   X

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