Chianti Classico Riserva Decennale 2010 - Badia a Coltibuono
The Badia a Coltibuono Decennial Reserve, produced exclusively with native grapes, is a wine loved by enthusiasts as the emblem of the territory of origin. Wine of ancient tradition, as evidenced by the historic collection preserved in the cellars of the abbey, the Decenalle Reserve is produced to celebrate the anniversary. Aging for 24 months in barrels of various sizes and French oak barriques.
- TYPE Chianti Classico Riserva DOCG - 'Decennial Reserve'
- PRODUCTION AREA Monti in Chianti (Siena)
- VARIETY Sangioveto 90%, Canaiolo 10%
- TYPE OF SOIL Clayey-calcareous soils At altitudes between 270 and 330 m above sea level
- AGE OF THE VINEYARDS Age of the vineyards 90 years
- VINIFICATION Natural fermentation with indigenous yeasts, maceration on the skins for at least 3 weeks, fulling
- TRAINING SYSTEM Guyot
- COLOR Intense ruby red
- BOUQUET It has a splendid olfactory fullness with hints of morello cherry, nutmeg, red fruits, violets, iris and black pepper.
- PAIRING Roast, game and cheeses
- TASTE Warm and quite soft in the mouth, it has an elegant and very fresh impact, with ripe tannins and a return to the taste of floral and fruity notes. Great persistence and generous aftertaste.
- TASTING NOTES The knowledge of Badia a Coltibuono cannot be separated from a tasting of its historical vintages. The life of these precious wines originated in a reality that had kept its characteristics intact for centuries. The Historical Reserves come from Monti in Chianti: impervious vineyards replanted in the 1930s. Sangiovese 65%, Canaiolo and Ciliegiolo 15%, Trebbiano and Malvasia 20%, were processed by animal traction, fertilized with manure. The Fiat 411 tracked tractors were used starting from 1968. The grapes, harvested in October, were mashed in open wooden vats with a capacity of 90 hl and, once fermented, they were fulled with the cap dipping stick. The first concrete vats are from the 70s. The mashing took place in the presence of stalks. After about 15 days, the sharecropper delivered the master part of the racking to the farm, which was submitted to the government's practice in the abbey's historic cellar. On the March moon the wine was removed from the government vats and placed in chestnut wood barrels; two rackings a year and an incalculable time spent in the barrels of the cellars of Badia a Coltibuono . These wines were bottled only in the early 1980s. \ n
- DESCRIPTION The choice of a healthier and more sustainable agriculture was born in 1985 with the decision at that time in total contrast not to use herbicides and insecticides. In the following years, the 600 mother vines are selected that will be used for the replanting of the vineyards, which begin in 1988. Over the years the Organic approach is increasingly realized, leading to the certification of the olive groves in 1994 and in 2000 to the certification of the entire 'agency. Grassing, composting, organic fertilization and increasing biodiversity are the cornerstones of an approach that safeguards the health of workers and the environment. A livelier and healthier soil also becomes an added value for the quality and territoriality of the wines. Today, with the guidance of the Delinat directives, the approach to Bio becomes increasingly articulated and includes all company practices. With the creation of the Biodistretto del Chianti, a collective challenge is launched so that the whole territory is managed in a sustainable way following the principles of organic agriculture. \ n
- AGING After aging for two years in large French and Austrian oak barrels, the wine is ready to be bottled and left to refine for a further 4 months. \ n
|Grape variety||Canaiolo Nero|
|Name||Chianti Classico Riserva|