Badia a Coltibuono, or "The Abbey of good harvest," lies in the heart of the Chianti Classico area, between Florence and Siena. The Abbey is approximately 2000 years old. Blend of 90% Sangiovese; 10% Colorino, Canaiolo, & Ciliegiolo. Deep Ruby color, aromas of black fruit and earthy spice nose. On the palate flavors of blackberry and cherry with savory tannins, good balance, black pepper and cacao notes. Medium+ finish ending with earthy mineral notes. Good now. — 5 months ago
Blend of 64% Tempranillo, 15% Cabernet Sauvignon, 14% Syrah, 6% Merlot and 1% Petit Verdot, deep Ruby red color with aromas of red and black fruit and toasty spice, from a warmer year. The palate shows plum and blackberry flavors with smoke, cacao and spice. Vivid acidity, firm ripe tannins, integrated lending to a medium+ finish ending with some earthy notes. — 2 months ago
Very good, as always (my third vintage). A cherry, strawberry, leather, vanilla and smoke maybe. High, pleasant acidity. Tannins on their way to smoothness. — 7 months ago
Maybe the best white wine I’ve ever had — 3 years ago
Ruby. Nose of tobacco, smoke, cherry, fresh blackcurrant, violet, earthy. Palate of ripe cherry, blackcurrant, leather, vanilla, clove. Medium + velvet Tannin, medium+ acidity.
Paired with USDA T-bone. It wasn't just a meal; the earthy depth of the wine transformed the mushrooms and steak into a multidimensional experience. It reminded me why I value the art of pairing so much. — 3 months ago
Prefect pizza and pasta paired quaffer… — 2 years ago
ビンテージが切り替わったので、チェック。
カルレオーネの19が固い印象だったので、気になって飲んでみたが、エレガント。
紅茶やタバコ、チェリーっぽい酸とミネラル感。
ただ、少し水っぽさというか、酒躯の密度が緩いのが気がした…それでも美味しいワイン。
やっぱりブルゴーニュグラスがいいね。 — 2 years ago
2016 - Deep and delicious — 4 years ago
Valeria Librizzi
Ottima beva. 2021 bevuto nel 2026 può invecchiare altri anni — a month ago