Badia a Coltibuono

Badia a Coltibuono, whose name translates to Abbey of the Good Harvest, was established in 1051 by the Vallombrosan Order of Benedictine monks. Archaeological evidence confirms wine production on the property stretches back far earlier, with Etruscan activity and Roman-period grapeseeds and amphorae discovered on site. The monks were expelled in 1810 under Napoleonic rule, and the estate was subsequently purchased by the Stucchi Prinetti family in 1846. Five generations of that family have managed the property since.

• Founded 1051 by Vallombrosan Benedictine monks in what is now Chianti Classico
• Etruscan wine production and Roman amphorae found on site confirm ancient viticultural roots
• Monks departed in 1810 under Napoleonic rule; Stucchi Prinetti family acquired the estate in 1846
• The 11th-century abbey building remains at the heart of the property today

The estate spans 700 hectares in total, with 70 hectares dedicated to vines. Vineyards sit at elevations between 260 and 370 meters on clay and limestone soils, a combination that promotes natural drainage and mineral complexity. The medium-high elevation produces a cooler microclimate with significant day-to-night temperature swings, contributing to wines that lean toward elegance and freshness. Sangiovese dominates plantings at roughly 90%, but the estate also preserves a broad range of traditional Chianti varieties that most other producers have abandoned, including Canaiolo Nero, Ciliegiolo, Colorino, Foglia Tonda, Malvasia Nera, Mammolo, Pugnitello, and Sanforte.

• 70 hectares of organically farmed vines across a 700-hectare property
• Elevations of 260 to 370 meters on clay and limestone soils
• Significant diurnal temperature variation supports fresh, structured Sangiovese
• Rare traditional varieties including Pugnitello, Mammolo, and Foglia Tonda are preserved on-site

Badia a Coltibuono produces a range spanning traditional and innovative styles within Chianti Classico DOCG. Core bottlings include Chianti Classico, Chianti Classico Riserva, and Vin Santo del Chianti Classico. The estate also produces Supertuscan blends under the names Sangioveto and Montebello. In 1986 the estate built a winemaking facility designed around gravity-flow production, making it the first producer in Chianti to adopt this technique. Annual production runs between approximately 270,000 and 400,000 bottles.

• Produces Chianti Classico, Chianti Classico Riserva, Vin Santo, and Supertuscan blends
• Sangioveto and Montebello are the estate's notable Supertuscan offerings
• Gravity-flow winery built in 1986; first in Chianti to use the technique
• Annual output of approximately 270,000 to 400,000 bottles

Badia a Coltibuono began transitioning to organic viticulture in 1985 and received full organic certification in 2005, making it one of the earlier certified organic estates in Chianti Classico. Beyond wine production, the estate operates as a Wine Resort, hosting a restaurant and a cooking school originally founded by Lorenza de'Medici. Current management rests with Emanuela, Roberto, and Paolo Stucchi Prinetti, representing the fifth generation of the founding family.

• Organic farming began 1985; officially certified organic in 2005
• Operates as a Wine Resort with restaurant and cooking school
• Cooking school founded by Lorenza de'Medici
• Emanuela, Roberto, and Paolo Stucchi Prinetti lead the fifth generation of family management