The Wine
“Cetamura” is a young-vine Chianti that punches above its weight, offering a wine that is bright, balanced, and built for the table. It is the entry-level wine for this esteemed producer, crafted in a former Monastery that was a major influencer in grape growing and winemaking for many centuries during the Middle Ages.
Aromas feature fresh red cherry, cranberry, and dried rose petals, with hints of tomato leaf, dusty earth, warm leather and a touch of sweet spice. On the palate there is Sangiovese's classic tart red fruit and savory herbs, backed by soft tannins and brisk acidity. There’s a gentle grip and a clean, food-loving finish.
In the cellar, the wine was divided, with part aged in stainless steel and the rest in neutral oak. This is a medium-bodied wine, with a rustic charm and just enough polish to keep things interesting.
Pair with pizza, pasta, or pecorino.
The Winery
Founded in the 11th century as a Benedictine abbey (see photos, attached), Badia a Coltibuono is one of Tuscany’s most storied estates, long dedicated to hospitality and organic farming. Their on-site restaurant is not to be missed, should you ever find yourself within a day's drive.
The winery is located in 'Gaiole in Chianti', the heart of the Chianti Classico zone. Certified organic since the 1990s, the current owners - Stucchi Prinetti family - focus on biodiversity, sustainability, and traditional winemaking, following in the footsteps of the property's stewards long ago.
“Cetamura” is their everyday anthem—accessible, authentic, and unmistakably Tuscan.
