Badia a Coltibuono
Badia a Coltibuono's organic Chianti Classico Riserva: 90% Sangiovese aged about 24 months in large French and Austrian oak botti. Ruby red, with violet, brandied cherry, liquorice and balsamic depth over firm acidity and a long, savoury finish.
The estate ferments with indigenous yeasts in steel, then ages this Riserva about 24 months in large French and Austrian oak botti. Expect ruby-red colour, violet and flower-petal aromatics, brandied cherry, liquorice and chocolate, with a balsamic, tobacco-edged savouriness over firm Sangiovese acidity.
Ruby red in the glass, leading with violet and flower-petal lift over brandied cherry, with the balsamic, faintly medicinal liquorice note Coltibuono's wild-yeast Sangiovese is known for. Air brings tobacco and a savoury, tomato-leaf edge that Vivino tasters flag repeatedly.
Violet
Cherry
Plum
Tobacco
Forest Floor
Leather
Liquorice
ChocolateWarm but fresh, the hallmark of this estate's Gaiole fruit: firm Sangiovese acidity and fine, savoury tannin frame red cherry, dried plum and liquorice, with a cocoa note from two years in large French and Austrian oak. Full-bodied yet lifted, never heavy.
Long and savoury, closing on tobacco, dried herb and a balsamic, mineral echo rather than sweet oak.
A traditional, organically farmed Chianti Classico Riserva that Vivino drinkers rate 3.9 across nearly 5,900 ratings, with critics scoring the 2021 into the mid-90s. It sits a clear step above the estate's straight Chianti Classico as a structured, food-driven red, best from the five-star 2020 and 2021.
UK listings currently span recent vintages from around 24 to 38 pounds at merchants including Berry Bros & Rudd. Prices track vintage and bottle age: the just-released 2022 sits at the lower end, while cellar-aged 2019 and 2020 carry a premium.
A classic, indigenous-grape Tuscan red at a mid-tier DOCG price: strong on food and beginner-friendly varietal typicity, with real cellar potential from its two years in oak.
Firm Sangiovese acidity and savoury tannin make this one of Italy's great food reds, built for red meat, tomato and aged cheese.
A textbook, approachable expression of Sangiovese and Chianti Classico that newcomers can read easily.
Two years in large oak, firm tannin and DOCG Riserva ageing give 4 to 10 years of development, more in top vintages like 2020 and 2021.
At about 24 pounds for the current release it sits near the Chianti Classico Riserva median, fair for an organic, two-years-in-oak DOCG from a historic estate.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
A compact view of what the Chianti Classico denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
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The Consorzio rated 2020 and 2021 five stars, and 2019 five stars for a fresher, lighter style, while 2022 took four. Badia a Coltibuono's altitude at Gaiole in Chianti and three decades of organic farming help hold freshness through the warmer 2022 season.
A warm, dry four-star season, softer and more approachable young. Gaiole altitude and organic farming kept welcome freshness.
A five-star vintage, fresh and vibrant with fine tannin; the release that earned 95 points from Club Oenologique and 92 from James Suckling. Long cellar life ahead.
A five-star Consorzio vintage with depth, ripe tannin and freshness in balance. Built for the cellar; best from the mid to late 2020s.
A fresh, balanced Chianti Classico vintage rated five stars by the Consorzio, lighter in structure than 2020. Drinking well now and through the late 2020s.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Badia a Coltibuono is a former abbey estate at Gaiole in Chianti, farmed organically for around thirty years. The Riserva is built from selected estate Sangiovese, fermented with wild yeasts and held two years in large oak, then scores like 95 points from Club Oenologique and 92 from James Suckling for the 2021.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Chianti Classico is in the DOCG tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Chianti Classico falls within Tuscany , covering Tuscany. The denomination is further divided into 11 sub-zones.
Badia a Coltibuono farms its Gaiole vineyards organically and selects fruit from its best parcels for the Riserva, lifting growing costs well above bulk Chianti.
Two years ageing in botti grandi ties up cellar space and capital long before the wine is sold, a cost the entry Chianti Classico does not carry.
Riserva status demands at least 24 months ageing under the Chianti Classico DOCG, pushing the wine past the cheaper annata tier.
Fermenting with indigenous yeasts in steel is slower and riskier than inoculated tanks, adding labour and time per bottle.
UK excise duty of 2.67 pounds plus 20% VAT account for roughly 6 to 7 pounds of the circa 24 to 38 pound UK shelf price, before the merchant's margin.
Stock of multiple vintages at merchants from Berry Bros & Rudd downward gives buyers choice and holds the current 2022 near 24 pounds.
Dishes that complement this wine
Firm acidity and savoury, tobacco-edged tannin make this a table wine for Tuscan red meat and tomato-rich cooking. Drinkers on Vivino most often reach for beef, veal, pasta and cured meats.
Sangiovese's high natural acidity mirrors the acidity in tomato sauce and cuts the fat in a long-cooked ragu, so each forkful tastes fresh. The savoury, herbal edge of this Riserva echoes the dish rather than fighting it.
Try with: Lasagna · Pappardelle al ragu · Pizza margherita · Penne all'arrabbiata · More pairings →
Firm Sangiovese tannin needs protein and fat to soften, and a charred, rare bistecca supplies both, leaving the wine smoother and the meat cleaner. This is the textbook Tuscan match for a structured Riserva.
Try with: Fiorentina steak · Bistecca alla fiorentina · Ribeye steak · Grilled T-bone · More pairings →
Acidity and grippy tannin cut through the fat of roast pork and crackling, while the wine's tobacco and dried-herb notes bridge to fennel-scented porchetta.
Try with: Porchetta · Roast pork belly · Sausage and lentils · More pairings →
The full body and 14% alcohol of this Riserva stand up to braised, gelatinous cuts without being overwhelmed, while its acidity lightens the dish's weight.
Try with: Ossobuco alla Milanese · Brasato al Barolo · Beef stew · Wild boar stew · More pairings →
Salty, nutty aged pecorino meets the wine's savoury tannin and balsamic depth; the cheese's fat softens the tannin while the wine's acidity refreshes the palate.
Try with: Pecorino sardo e pan carasau · Aged pecorino toscano · Parmigiano Reggiano · More pairings →
Chilli heat amplifies tannin and alcohol, making this Riserva taste harsh and hot, while sweet glazes clash with its dry, savoury profile. Save it for the meat course, not the chilli bowl.
Skip with: Vindaloo · Sweet-and-sour pork · Chilli-heavy Sichuan · Sweet teriyaki · Pairing guide →
Two years in large French and Austrian oak give this Riserva the structure to develop. The five-star 2020 and 2021 reward 4 to 10 years; the fresher 2019 drinks well sooner, and the estate's Decennale releases show how long this Sangiovese can hold.
Peak around 2027. Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Two years in large oak, firm tannin and DOCG Riserva ageing give 4 to 10 years of development, more in top vintages like 2020 and 2021.
£23.95 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 7 Jun 2026, 15:28 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumIt is about 90% Sangiovese with traditional Tuscan varieties (Canaiolo, Ciliegiolo and Colorino), grown organically at the Badia a Coltibuono estate in Gaiole in Chianti.
The grapes are fermented with indigenous yeasts in steel, then the wine is aged about 24 months in large French and Austrian oak casks (botti grandi) before release.
Ruby red, with violet and flower-petal aromatics, brandied cherry, liquorice and a balsamic, tobacco-edged depth; warm but fresh on the palate with firm Sangiovese acidity and a long, savoury finish.
Tuscan grilled beef such as bistecca alla fiorentina, porchetta, tomato-rich pasta and ragu, braised meats like ossobuco, and aged pecorino.
Yes. Badia a Coltibuono has farmed its Gaiole in Chianti vineyards organically for around three decades.
It is a structured Riserva that rewards 4 to 10 years in the cellar. The 2020 and 2021 were rated five stars by the Consorzio, the 2019 is fresher and ready sooner, and the 2022 is softer and approachable young.
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