Cultus Boni
クルトゥス・ボニ
Badia a Coltibuono
Sangiovese · Ciliegiolo · Colorino · Canaiolo · Mammolo · Foglia Tonda · Malvasia Nera · Sanforte · Pugnitello
About this wine
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.
A smoother, richer entry point into high-end Chianti Classico than the estate's traditional Riserva.
Sommelier's Note
"A rare glimpse of Chianti's historic grape diversity — eight heirloom varieties elevate Sangiovese to new complexity."
Food Pairings
Pairs with grilled red meats, game, aged pecorino, and rich mushroom risotto.
When to drink it
Celebratory dinners, sophisticated gatherings, gifts for collectors.
Specs
- Grape Varieties
- Sangiovese, Ciliegiolo, Colorino, Canaiolo, Mammolo, Foglia Tonda, Malvasia Nera, Sanforte, Pugnitello
- Style
- Red
- Alcohol
- 14%
- Price Range
- $30-35 (approx. ¥5,500-7,000 in Japan, estimated from US wholesale pricing)
Terroir & Winemaking
Organic vineyards; fermentation in stainless steel; aged approximately 12-15 months in French oak barriques. Approx. 14% ABV.
Frequently Asked Questions
- What makes Cultus Boni different from the Riserva?
- It blends eight historic Tuscan varieties alongside Sangiovese and is aged in barriques, giving a richer, more modern style than the large-cask-aged Riserva.
- What food pairs best with this wine?
- Grilled meats, game, and umami-rich dishes such as soy-glazed beef or mushroom-based cuisine.
- When did this wine debut?
- It was first produced in 2001.
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Talk to the SommelierMore wines from this producer
キャンティ・クラシコ
Chianti Classico
RedSangiovese · Canaiolo · Ciliegiolo · Colorino
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.
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 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.