Tuscan Wine Dinner at Cucina 24
Wednesday, August 29th 7pm
4 Courses including dessert Paired with Tuscan Wines
Call Cucina24 at (828) 254-6170
Stand by for Menu and Charge
But, hey, it's Cucina24, you know it will be delicioso!
Winery Profile: The thousand-year-old “abbey of good culture” has belonged to the Stucchi Prinetti family since 1846. Its name literally signifies the abbey’s role in European cultural history as a place of worship and spiritual refuge, as well as a center of learning and agricultural research. After WWII Piero Stucchi Prinetti transformed Badia a Coltibuono into a modern estate, selling and cellaring its best Chianti Classico wines as well as promoting the extra virgin olive oil produced on site, all while creating international branding for the Coltibuono name. Lorenza dé Medici, his wife, opened the first cooking school in a winery. A devotion to the Badia and a respect for its history guides the current fifth generation family members and managers: Emanuela, Paolo and Roberto. Their challenge in winemaking is to maintain the integrity of Sangiovese and heirloom varieties, as well as Chianti Classico’s unique terroir through organic farming practices, clonal diversity, restrained use of oak and cultivation of indigenous grape varieties. Today, Coltibuono’s estate is a center of Tuscan culture and includes a restaurant, a culinary school, a B&B, apartments for farm holidays and is open for visits and tastings to all those that want to learn about local products and traditions.
Vineyards and Vinification: The estate is situated on the hills of the commune of Gaiole in Chianti and is planted to 60 hectares of vineyards and 20 hectares of olive groves. After ten centuries of uninterrupted agricultural tradition, all of Coltibuono’s estate grapes are organically grown and vinified using natural yeasts. Among the first leading wineries in Tuscany to wholly return to environmental sustainability, Badia a Coltibuono is dedicated to the preservation and vinification of Sangiovese and local varieties such Ciliegiolo, Colorino, Canaiolo, Malvasia Nera, Foglia Tonda, Sanforte, Pugnitello, Mammolo, Trebbiano, and Malvasia, from which they produce a variety of wines. At the center of their vineyards situated in Monti in Chianti their architecturally and technologically innovative winemaking facility is located. Designed to have minimal environmental impact, the facility uses manual grape sorting and a gravity flow system for gentle conveyance of de-stemmed fruit to the fermentation tanks. Smaller size vats are used for separate vinifications, both in wood and stainless steel, while the wines mainly mature in large casks instead of small barrels. The estate also produces a line of “Coltibuono” wines, made from grapes selected from small growers in Tuscany that the family knows a long time!
“Badia a Coltibuono is one of the most historic and important of the Chianti estates…The Badia Chiantis remain among the most expansive and richest of all the Chiantis. From recent vintages one can see that some wonderfully rich, ripe wines are being made here with cellaring potential of 5-10 years. Excellent Producer List (top rating) “ -Robert Parker’s Wine Buyer’s Guide
From Dalla Terra:
“If you have not met Ema she is out of this world amazing. To give perspective in talking about Ema, she is the owner of a winery that is considered to be one of the oldest continuously operating wineries in the world. The estate is known for wines coming from the “historical” Chianti Classico zone which is an off the record designation right now. Meaning there is Chianti Classico which yes, is a smaller zone within the bigger Chianti zone but Badia Coltibuono is the epicenter of where Chianti originally started- hence the “Historical” add on”.