Badia a Coltibuono

Feiner, schlanker Chianti Classico aus biologischem Anbau - und seit über 15 Jahren einer unserer besonderen Lieblinge. Einnehmende Aromatik, dichter, fester Körper, tiefgründig und saftig, mit gut definiertem Tannin und frischem und appetitlichem Nachspiel. (superiore.de)

"Just mid ruby. Sweet and a little savoury and backward on the nose, with minerally notes. Elegant, yet firm, and gorgeous fresh acidity. Long and savoury and minerally and with very sleek fruit." Jancis Robinson

"The 2016 Chianti Classico is a terrific wine and perhaps the best vintage made thus far. The wine opens to a medium dark appearance with pretty layers of wild cherry, redcurrant and mild spice. Badia a Coltibuono always does a great job of expressing the cool and somewhat wild nature of Gaiole in Chianti. This is a blend of 90% Sangiovese with 10% Canaiolo and Ciliegiolo. Some 128,000 bottles were made, and this is great news for all you value-wine consumers out there." Robert Parker

Cultus Boni, eine Chianti Classico Riserva moderner Machart, erfreut mit seinem großzügigen mineral- und graphitgetönten Beerenbouquet und dem weichen, saftigen Geschmack. Die feinen Tannine und die gut proportionierte Säure verleihen ihm einen harmonischen Halt. (superiore.de)

"The 2013 Chianti Classico Riserva Cultus Boni is a dark and more elaborate interpretation made in the slightly cooler and wilder comune of Gaiole in Chianti. This wine reveals savory tones of tobacco and dark spice with flinty and ashy aromas as well. It presents a sound and solid quality of fruit with dark overtones of meaty cherry and plum." Robert Parker

"A silky and delicious red with plum, chocolate, meat and cherry undertones. Full body, chewy tannins and a long, flavorful finish. Shows pretty structure for aging." James Suckling

Aus der Gemeinde Gaiole in Chianti kommt Cultus Boni, eine dunkle und aufwendige Interpretation der Chianti Classico Riserva. Aromen von Tabak und kräftigen Gewürznoten prägen das charaktervolle Bouquet, am Gaumen kraftvoll, präsent und einnehmend. (superiore.de)

"Leuchtendes Rubin mit leicht hellem Rand. Intensive und frische Nase, viel präsente Frucht, nach Kirschen und Himbeeren. Am Gaumen warm und geschmeidig, zeigt viel saftige Frucht, öffnet sich mit feinmaschigem Tannin, im Finale schöner Schmelz." Falstaff

"Aromas and flavors of dried fruit and cedar with hints of nuts and plums. Full-bodied, savory and flavorful. From organically grown grapes." James Suckling

"The 2011 Chianti Classico Riserva Cultus Boni is rich, deep and resonant in the glass, with lovely textural breadth and terrific balance. Dark red cherry, plum, smoke, licorice and tobacco meld into the expressive, pliant finish. This gorgeous, open-knit 2011 should continue to drink well for the better part of the next decade." Antonio Galloni

Unter Verwendung der roten Rebsorte Sangiovese entsteht die rosé Variante des Vin Santo, der Occhio di Pernice (Auge des Rebhuhns). Schöne Anklänge an getrocknetes Obst, Tabak, sehr feine Süße, großes Potenzial! (superiore.de)

"The 2004 Vin Santo del Chianti Classico Occhio di Pernice emerges from the glass with an intriguing array of smoke, licorice, honey, scorched earth and tar, all of which add considerable complexity to the fruit. This is an exotic, full-throttle style of Vin Santo, but there is more than enough freshness to balance some of the wine’s more opulent leanings. From time to time the volatile acidity (always present in sweet wines) sticks out a bit, which is the only thing that keeps the score from going higher." Robert Parker

"A refined style, silky in texture and complex in flavor, with honey, caramel, fig paste, dried apricot, tobacco and clove notes boosted by vivid acidity. This cascades to a long aftertaste of dried fruit and spice. Very pure and harmonious." Wine Spectator

"Clear orangey/tawny. Nutty, rancio, complex nose with real energy and vitality. Lovely balance even though it is not that sweet. Just medium sweet but with great tangy edge of rancio. This would make a superbly energising end to a meal. Very clean and almost dry on the finish. Racy and rich. Long and almondy and vibrant and really exciting. Bracing." Jancis Robinson