Badia a Coltibuono

In the heart of Chianti Classico, amid the gentle hills of Gaiole in Chianti, stands Badia a Coltibuono, founded in 1051 by the Vallombrosan monks. Since then, this place has witnessed centuries of winemaking, preserving the connection between spirituality, culture, and terroir. Since 1846, it has been led by the Stucchi Prinetti family, guardians of tradition who have transformed the abbey into a model of viticultural and gastronomic excellence.

Today, the estate covers approximately 70 hectares of vineyards, farmed organically since 1985 (certified from the 2000s), on soils of clay, galestro, and schist typical of Chianti Classico. Sangiovese takes center stage, accompanied by historic varieties such as Canaiolo, Mammolo, Colorino, and Pugnitello, lovingly preserved by the family.

Badia a Coltibuono is also a center of unparalleled hospitality: a farmhouse stay, a restaurant with a cooking school founded by Lorenza de’ Medici, one of the first in Italy. A wine experience that combines millennia of history, respect for the land, and innate Tuscan elegance.