Badia a Coltibuono Cultus Boni Chianti Classico Riserva, Tuscany, Italy

巴迪亞可提布諾禮拜博尼經(jīng)典基安帝珍藏紅葡萄酒

點擊次數(shù)：5289

Showing the warmth and concentration of the vintage, the Badia a Coltibuono 2017 Chianti Classico Riserva Cultus (it appears the word "Boni" has been removed from the wine's name) is 80% Sangiovese blended with 20% complementary grapes. It spends a long time on the skins, with maceration lasting up to 40 days, and it's aged in a combination of botti and barrique for 24 months. It is infused with richness and ripeness as a result. Black cherries and soft blackberries fold into spice and sweet earth. Production is 7,200 bottles.

The Badia a Coltibuono 2016 Chianti Classico Riserva Cultus Boni is an organic wine from one of the most consistent and productive estates in Gaiole in Chianti. The wine is grounded in fresh primary fruit with wild cherry, blackberry and some faint dustings of exotic spice, toasted nut, crushed stone and dried flowers. You also get hints of lavender, sage and dried mint. Cultus Boni is one of the most terroir-driven wines of this subzone (and the price point is excellent).

Badia a Coltibuono's 2015 Chianti Classico Riserva Cultus Boni is a beautiful wine with a wild side. The bouquet shows whiffs of crushed white pepper and balsam herb that frame the dark fruit and cherry at the core of this wine. This is a thinly textured red wine with the acidity and the cutting directness to pair with fatty meat dishes or pasta with extra cheese. The blend is 80% Sangiovese with Canaiolo, Ciliegiolo, Colorino, Mammolo, Foglia Tonda, Malvasia Nera, Sanforte and Pugnitello. Some 14,000 bottles were produced.

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. The wine is too young to drink now and needs another few years to find its equilibrium. Sangiovese (80%) is blended with Canaiolo, Ciliegiolo, Colorino, Mammolo, Foglia Tonda, Malvasia Nera, Sanforte and Pugnitello.