About this wine
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.
Bright, juicy, and easy-drinking — ideal for those who find traditional Chianti too heavy.
Sommelier's Note
"Proof that Sangiovese doesn't need heavy oak to be expressive — a lighter, no-nonsense side of the estate."
Food Pairings
Versatile with tomato-based pasta, grilled poultry, roasted vegetables, and mild cheeses.
When to drink it
Casual weeknight dinners, picnics, versatile crowd-pleasing gatherings.
Specs
- Grape Varieties
- Sangiovese
- Style
- Red
- Alcohol
- 13.5%
- Price Range
- $17-19 (approx. ¥3,000-4,000 in Japan, estimated from US wholesale pricing)
Terroir & Winemaking
100% Sangiovese; fermented in stainless steel; very limited oak contact to preserve freshness. Approx. 13.5% ABV.
Frequently Asked Questions
- What does RS stand for?
- It refers to the initials of Roberto Stucchi, one of the family members leading the estate; the wine is a pure, lightly-oaked Sangiovese bottling.
- How is it different from Cultus Boni?
- RS is 100% Sangiovese with minimal oak aging, while Cultus Boni blends eight varieties and is aged in barriques for a richer style.
- What food pairs well with it?
- Light meat dishes, tomato-based pasta, and soy-sauce based Japanese cuisine.
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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
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
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.
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.