Badia a Coltibuono

Badia a Coltibuono is a former Vallombrosan abbey dating back to the 11th century.
The former monastic complex has preserved much of its general architectural lines. Acquired by the ancestors of the current owners in 1846, the structure, protected by the Ministry of Cultural and Environmental Heritage, retains its impressive historic cellar, still used today for ageing Chianti Classico, a monumental Italian-style garden and an impressive refectory decorated with late 16th-century and early 17th-century frescoes.

The history of Badia a Coltibuono
Founded in 1051, Badia a Coltibuono grew substantially over its early centuries. Records from the Florentine land registry of 1427 indicate that approximately 645 barrels of wine were produced from the monastery’s farms. The quality of the wine of Badia a Coltibuono was praised in a letter from Baccio Ugolini to Lorenzo de’ Medici in 1473. About fifteen years later, Giovanni de’ Medici, the future Pope Leo X, was appointed abbot of the abbey.

The monastery was suppressed in 1810 following the edicts of Napoleon Bonaparte, and the structure was purchased by the Giuntini family, ancestors of the current owners, in 1846. By the early 1900s, there were reports of Badia a Coltibuono wine being exported to the USA.

After World War II, Piero Stucchi Prinetti, Maria Luisa Giuntini’s son, reorganised the estate, introduced the production of extra virgin olive oil and gave new impetus to the international distribution of their Chianti Classico. His wife, Lorenza de’ Medici di Ottajano, founded one of the first cooking schools in the early 1980s. Her culinary-themed books have enjoyed great success not only in Italy but also in the USA, Australia and Japan.

When Piero and Lorenza’s children took over managing the estate, they began converting the entire property to organic farming, covering 700 hectares of forest, 60 of vineyards and 18 of olive groves. Emanuela Stucchi Prinetti also took on the role of president of the Chianti Classico Consortium, while her brother Roberto, an enologist, handled the organic transition, which was finalised in 2000 with vineyard certification. Their other brother Paolo manages the restaurant at Badia a Coltibuono.

The arrival of Piero and Lorenza’s children in managing the estate coincided with the beginning of converting the entire property to organic farming: 700 hectares of forest, 60 of vineyards, and 18 of olive groves. Emanuela Stucchi Prinetti also serves as president of the Chianti Classico Consortium, while her brother Roberto, an enologist, oversees the organic conversion, which was completed in 2000 with the certification of the vineyards. Their other brother, Paolo, manages the Badia a Coltibuono restaurant.

Emanuela Stucchi Prinetti also took on the role of president of the Chianti Classico Consortium, while her brother Roberto, an expert winemaker, handled the organic transition, which was finalized in 2000 with vineyard certification. Their other brother, Paolo, is in charge of the Badia a Coltibuono restaurant.

The new winery
Located in the heart of the vineyards of Badia a Coltibuono’s vineyards in the Monti in Chianti area, the new wine–making cellar has been operational since 1997. It was designed with environmental sustainability in mind and uses gravity flow for processing the grapes. Since 2023, it has been powered by a photovoltaic system.

The Etruscan site of Cetamura and the museum
The Cetamura del Chianti archaeological site, discovered by Alvaro Tracchi in 1964 and located in the woods of Badia a Coltibuono, has been the subject of numerous excavation campaigns conducted by the Florida State University, under the direction of Nancy De Grummond and the supervision of the Superintendency of the Archaeological Heritage of Tuscany. The findings have provided valuable insights into understanding the history of viticulture in Chianti.

Years of work and research, supported by the owners of the estate, the Stucchi Prinetti family, have shed new light on the daily life of the ancient inhabitants of Chianti from the 7th century BC and the early development of wine production in this area. Many fascinating artifacts are now on display at the Chianti Origo museum in Gaiole in Chianti, just a few kilometres from this historical residence. In the village, the remains of a kiln and an ancient sacred well are still visible.

Services offered
Badia a Coltibuono  provides bedrooms, apartments, tours of the historic cellar, an Italian-style garden and a frescoed hall, as well as organising private events, wine and olive oil tastings and cooking classes. There is a restaurant (also open to external guests), free parking, Wi-Fi and accessibility for disabled persons (elevator available).