About this wine
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.
A benchmark, age-worthy expression of pure Sangiovese — best approached with some cellar patience.
Sommelier's Note
"One of Tuscany's defining pure-Sangiovese wines — a historic IGT born from regulatory rebellion, and worth every year of cellaring."
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.
Specs
- Grape Varieties
- Sangiovese
- Style
- Red
- Alcohol
- 15%
- Price Range
- $60-65 (approx. ¥11,000-14,000 in Japan, estimated from US wholesale pricing)
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.
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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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.
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.