Chianti Classico
キャンティ・クラシコ
Badia a Coltibuono
Sangiovese · Canaiolo · Ciliegiolo · Colorino
About this wine
The estate's entry-level Chianti Classico DOCG, organically farmed and predominantly Sangiovese with traditional complementary varieties Canaiolo, Ciliegiolo and Colorino. Fermented with indigenous yeasts and aged roughly 12 months in oak, it offers bright red cherry fruit, dried herbs and refined tannins — an accessible, food-friendly introduction to the estate's terroir-driven style.
A gentle, food-friendly gateway into authentic Chianti Classico.
Sommelier's Note
"A benchmark organic Chianti Classico — proof that everyday Sangiovese can still be elegant and terroir-driven."
Food Pairings
Pairs well with grilled meats, tomato-based pasta, aged pecorino, and roasted vegetables.
When to drink it
Casual dinners, everyday Italian-style meals, first taste of Chianti Classico.
Specs
- Grape Varieties
- Sangiovese, Canaiolo, Ciliegiolo, Colorino
- Style
- Red
- Alcohol
- 13.5%
- Price Range
- $23-25 (approx. ¥4,000-5,500 in Japan, estimated from US wholesale pricing)
Terroir & Winemaking
Organic viticulture; fermentation with indigenous yeasts in stainless steel; aged approximately 12 months in French and Austrian oak casks before bottle refinement. Approx. 13.5% ABV.
Frequently Asked Questions
- What does this wine taste like?
- Vibrant red cherry and berry fruit with dried herbs, earthy notes, and a structured, elegant finish.
- What food pairs best with it?
- Traditional Tuscan dishes, grilled meats, and umami-rich Japanese dishes like yakitori.
- Is it organic?
- Yes, Badia a Coltibuono has farmed organically since the 1990s and is certified organic.
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Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
キャンティ・クラシコ・リゼルヴァ
Chianti Classico Riserva
RedSangiovese · Canaiolo · Ciliegiolo · Colorino
The estate's traditional Riserva DOCG, roughly 90% Sangiovese complemented by Canaiolo, Ciliegiolo and Colorino. Three weeks of skin contact and 24 months of aging in large Slavonian oak casks (botti) give a structured wine of dried cherry, forest floor, leather and refined tannins, with a minimum of four months further bottle aging before release.
クルトゥス・ボニ
Cultus Boni
RedSangiovese · Ciliegiolo · Colorino · Canaiolo · Mammolo · Foglia Tonda · Malvasia Nera · Sanforte · Pugnitello
Badia a Coltibuono's modern-style Chianti Classico Riserva, first produced in 2001. 'Cultus Boni' ('the cultivation of the good') is roughly 80% Sangiovese blended with eight historic complementary Tuscan varieties, aged in barriques for a richer, more concentrated profile than the estate's traditional bottlings — deep dark fruit, spice, tobacco and velvety tannins.
クルトゥスボニ RS
Cultusboni RS
RedSangiovese
A pure, 100% Sangiovese Chianti Classico DOCG sourced from the estate's best plots. Unlike the barrique-aged Cultus Boni Riserva, 'RS' sees very little oak, favoring freshness and fruit purity over extraction — a lighter, more approachable, food-friendly expression of estate Sangiovese with soft tannins and vibrant acidity.
サンジョヴェート
Sangioveto
RedSangiovese
Badia a Coltibuono's flagship Toscana IGT, first produced in 1980 when Chianti Classico regulations did not permit a 100% Sangiovese wine. Sourced from a massal selection of 600 old mother vines on the estate, it undergoes 4-5 weeks of skin maceration and 12-16 months of aging in French oak barriques, yielding a powerful, structured wine with great aging potential that has repeatedly won Gambero Rosso's Tre Bicchieri award.