The winery
Badia a Coltibuono
An ancient Vallombrosan abbey converted into an organic wine estate in the heart of Chianti Classico (Gaiole in Chianti), known for its Sangiovese-based wines, extra virgin olive oil, and hospitality and dining.
- Toscana · Italia
- Since 1051
- 18 products
The story
The estate is the former Abbey of San Lorenzo a Coltibuono, whose documented origins date back to the 11th century. Over the centuries the property has maintained its connection to local viticulture; in the twentieth century family management helped consolidate the production of wine and olive oil and opened the Abbey to hospitality and the promotion of Tuscan cuisine.
Production philosophy
It practices organic farming with attention to biodiversity, the soil and workers' health. The wine is conceived as the fruit of vineyard work. In the winery, techniques that respect the integrity of the grapes are favored, such as fermentation with indigenous yeasts and the use of gravity-flow winemaking principles.
Terroir and vineyards
The vineyards are concentrated in the Monti in Chianti area on clay-limestone soils. The vineyards mentioned in the product sheets include crus and parcels such as Montebello, Poggino, Vignone and Argenina; the estate overlooks the Arno valley and includes estate-owned olive groves and woodlands.
Characteristics
- Grape varieties
- Sangiovese
- Canaiolo
- Ciliegiolo
- Colorino
- Mammolo
- Malvasia Nera
- Pugnitello
- Fogliatonda
- Sanforte
- Hectares
- 70.0
What makes it distinctive
- Historic headquarters: the former Abbey of San Lorenzo a Coltibuono, with documented origins dating back to 1051.
- Extensive organic production: certified organic vineyards.
- Strong focus on biodiversity and agroecological practices.
- Range: Chianti Classico, IGT wines such as Montebello, Vin Santo and extra virgin olive oil.
- Tourism offering: wine resort, restaurant and cooking classes linked to the tradition of la Badia.
