About Sangioveto
- Style
- Red
- Grape Varieties
- Sangiovese
- Price Range
- $60-65
- approx. ¥11,000-14,000 in Japan, estimated from US wholesale pricing
- Alcohol
- 15%
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.
One of Tuscany's defining pure-Sangiovese wines — a historic IGT born from regulatory rebellion, and worth every year of cellaring.
New to wine?
A benchmark, age-worthy expression of pure Sangiovese — best approached with some cellar patience.
Food Pairings
Pairs with grilled red meats, game, aged pecorino, and rich mushroom-based dishes.
When to drink it
Formal dinners, celebrations, centerpiece of a serious tasting.
Terroir & Winemaking
100% Sangiovese from a massal selection of 600 old mother vines; 4-5 weeks skin maceration; aged 12-16 months in French oak barriques. Approx. 15% ABV.
About the producer
Badia a ColtibuonoHistoric abbey estate producing elegant, organic, and terroir-driven Chianti Classico.Visit the producer page →More wines from Badia a Coltibuono
Frequently Asked Questions
- Why is Sangioveto an IGT rather than Chianti Classico DOCG?
- It was created in 1980 when Chianti Classico DOCG rules did not allow a 100% Sangiovese wine, so it was released as a Toscana IGT instead.
- What does it taste like?
- Complex aromas of dark cherry, violets, and earthy spice, supported by firm tannins and a long, elegant finish.
- When should I drink it?
- It rewards 5-10 years of bottle aging, allowing tannins to soften and complexity to fully emerge.
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