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Badia a Coltibuono, Sangioveto di Toscano IGT, 1990

$99.00
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In 1980, a wine made from 100 percent Sangiovese could not legally be called Chianti Classico. The rules of the day still demanded a share of other grapes, white ones included. Badia a Coltibuono, an estate built around an abbey the Vallombrosan monks founded in the 11th century, made one anyway and gave it the grape's ancient Tuscan name: Sangioveto. It's bottled only in the vintages that earn it, and 1990 was one of the great Tuscan years. This bottle has real age on it now, which is the point: old Sangiovese moves into a savory, dried-fruit and forest-floor register that few grapes match. As with any bottle of this age, expect some bottle-to-bottle variation. Decant it gently and drink it the same evening.

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Robert Parker

94 points

"I had the opportunity to taste a luxury cuvee of 100% Sangioveto that is aged in one-third new French oak barrels and bottled after one year. This wine is only released in top vintages, thus there is no 1991, 1992, or 1993. There will be a 1994. This is one of the finest wines of Tuscany. A spectacular Sangioveto, the 1990 boasts an opaque dark plum/garnet color, as well as a huge nose of smoky, ripe black fruits, and truffles. Sweet and rich, with fabulous concentration, a multi-layered, chewy texture, and an expansive, sweet, inner-core of fruit, this is a spectacular, full-bodied, supple yet marvelously concentrated wine that can be drunk now or aged for another 12-15+ years." —Robert M. Parker, Jr.

More about Badia a Coltibuono

Wine Details

  • Grape Variety

    Sangiovese

  • Vintage

    1990

  • Size

    750ml

  • Farming Practice

    Organic

Flatiron's Take

From the Importer

What has to say about this wine:

Tasting Notes & Food Pairings

Perfect Pairings

Bistecca alla Fiorentina, roast game birds, aged Pecorino Toscano, or a long-simmered ragu.

Tasting Profile

Mature and savory: dried cherry, leather, tobacco and forest floor, with tannins gone soft with age.