Badia a Coltibuono Gaiole in Chianti

Europe Italy
Badia a Coltibuono Gaiole in Chianti, Tuscany - Italy
Badia a Coltibuono Gaiole in Chianti, Tuscany - Italy
Badia a Coltibuono Gaiole in Chianti, Tuscany - Italy
Badia a Coltibuono Gaiole in Chianti, Tuscany - Italy
Badia a Coltibuono Gaiole in Chianti, Tuscany - Italy
Badia a Coltibuono Gaiole in Chianti, Tuscany - Italy
Badia a Coltibuono Gaiole in Chianti, Tuscany - Italy
Badia a Coltibuono Gaiole in Chianti, Tuscany - Italy
Badia a Coltibuono Gaiole in Chianti, Tuscany - Italy
Badia a Coltibuono Gaiole in Chianti, Tuscany - Italy
23 November 2021

For 1.000 years Coltibuono has been an important farm and its land has been producing excellent wines and oils. A visit is to experience and understand fine local food and wines.

It means spending a holiday in a villa that was previously a monastery, situated in an expansive landscape, rich in symbolism and at the same time, quiet and intimate.

Badia a Coltibuono, a charming destination on the hillside of the Monti del Chianti can be reached via roads filled with special emotions. Easily accessible from Florence, Siena, or Arezzo, it is a place that will leave an unforgettable impression for a memorable holiday.

Since 1846 Badia a Coltibuono has belonged to the Stucchi Prinetti family. Six generations have succeeded with passion and respect for its extraordinay legacy.

The Stucchi are to be considered pioneers of Chianti, having invested in this land since 1846 when their ancestor, Florentine banker Michele Giuntini bought the beautiful property. Since then the property begun to flourished.

Passed along in the 1930’s to Maria Luisa Giuntini, she managed and transformed the property until the late 1950’s, when her son, Piero Stucchi Prinetti, took charge of the property.

He began to bottle the best vintages of the estate’s Chianti Classico Riserva, selling them both on the domestic and international markets. He was the first to realise the potential of another traditional product of the region: extra virgin olive oil.

Piero’s wife , Lorenza dé Medici di Ottajano, author of many book on recipes started in the 1980’s a cooking school program. Emanuela, Paolo and Roberto Stucchi Prinetti, brothers are todays owners and managers of the property.

In 1051 Giovanni Gualberto , a monk, received in donation from a powerful local aristocratic family, the church of San Lorenzo a Coltibuono, with the order to built a monastery to host the monks and an hospice for the pilgrins.

A community of Benedictine monks moved in with reformist and polemic ideas against the corruption of the church. In short time they gained a preeminent religious, political, social and economic role.

Soon many ther donations followed from wealthy aristocrats and poor farmers seeking shelter and protection in those turbulent times. Badia a Coltibuono thus gained a considerable property, that, quite uniquely was not dispersed or split during the following centuries.

The Vallombrosian monks, scholarly and aware of the value of agricultural production, supported a major cultivation of the land, in particular vines and olives, reviving an Etruscan and Roman practices.

They also introduced the cultivation of white fir and chestnut: two species that still can be seen surrounding the abbey. Next to agriculture the monks dedicated themselves to scholalrly studies, hospitality and care of the sick.

The latin was name was then: Badia a Cultus Boni, meaning aternatively “ good cult”, “good culture”, “good agriculture” or “good harvest”. A monk’s document from Coltibuono, dated from the 12th century, mentions for the first time ever the word Chianti referring to this area.

Badia a Coltibuono today with its land and activities, is a place that transmits an ensemble of values formed, transformed and preserved by men and women, mostly unknown, through generations over many centuries.


Badia a Coltibuono welcomes visitors that wish to immerse themselves in its millenary history, its nature, its silence. An Abbey since the 11th century, today a farm and agriturismo, Badia a Coltibuono preserves the original characteristics, structure and appeal of the past.

At Coltibuono, earlier a monastery then transformed into an elegant, private family villa, one can experience a unique atmosphere with the cloister, the corridors, the vast salons and frescoed rooms.

Guest accommodation options include comfortable restored apartments or individual bedrooms transformed from the former monk cells. Pets are welcome.

Located in the highest part of the Abbey, on the 2nd floor, it is composed by a small living room, kitchen, 1 double bedroom (with en suite bathroom and small balcony overlooking the XVIII courtyard), 1 double bedroom, 1 single bedroom, large bathroom with tub and shower.

On request, the double rooms can be twin bedded. The apartment features: fan, fridge, oven, dishwasher, toaster, kettle, ironing board and iron, hairdryer, television, wi-fi

Used as granary in the past it is now a bright and spacious apartment laid out on 2 floors.

1st fl.: large living/dining room with fireplace and large windows overlooking the magnificent formal gardens, kitchen with terrace with barbecue, table and chairs for a “al fresco” dining, 1 double bedroom, large bathroom with shower and tub.

2nd fl. (internal staircase) 1 double – 2 single bedrooms, large bathroom with shower and tub. On request, the double rooms can be twin bedded. Modern furniture.

The Classic double room, located on the 1st floor of the abbey, is spacious and has a view over the XVIII courtyard. The classical furniture and the textile colours create an intimate and relaxing atmosphere.

The bathroom features a bath tub with shower. On request, the double bed can be twin. Coffee maker with coffee and a tea selection at guests’ disposal.

Situated in the original but refurbished stables, and with elegant contemporary flair, the restaurant’s atmosphere is warm and welcoming, while the surrounding garden enhances the overall mood with a touch of romance.

During the hotter months meals are served outdoors under a bower of climbing roses and wisteria. Here the gourmet can savour the true aroma and flavour of the Chianti region.

There is an added something to the preparation of the traditional Tuscan recipes. The effect of simple , in season, ingredients is heightened by the careful use of herbs and vegetables. Handmade fresh pasta, traditional local meats such as lamb or rabbit, not to mention the exceptional steaks from the local cattle breed.

To round off local sheep and goat’s cheeses, and home-made cakes and tarts are served to add that touch of sweetness. And to complement the meal our own wines, Badia a Coltibuono, those of the Chianti region, will be brought from our cellars to your table.

The restaurant offers almost all the raw materials sourced locally and many organic products. In this way we are able to ensure the freshness and quality of our food and help a sustainable development

Here we teach a natural cuisine with a simple, amicable and hands on approach using recipes and menus suitable for reproducing at home. The first of its kind, the school was created in 1983 by Lorenza dé Medici, internationally known author and writer of books on Italian culture and cooking.

Today Badia a Coltibuono cooking school, offers a pleasant encounter for every guest, as they can experience from the heart of the villa’s kitchen, recipes, dishes and wines in the local Tuscan tradition.

We have a well established reputation with our program of cooking classes since 1983. For four decades visitors have traveled to Badia a Coltibuono for the unique experience we can offer with our agriturismo, bed&breakfast, restaurant , and tastings of our Extra Virgin Olive Oil and Chianti Classico wines.

We offer a personal, full, hands on experience of both cooking and food and wine culture of Chianti. Today, with the difficulties that we all experience in travelling, we have created a special program that allows us to come to your kitchen and help cook a menu together.

The lessons are conducted by Benedetta Vitali, Emanuela Stucchi and Patrizia del Cucina. Benedetta Vitali is a Florentine cook and founder of two iconic Florentine restaurants: Cibreo and Zibibbo.

She is also the author of many cook books and an activist involved in the relationship of food to environment and health. Her recepies, passion and professionalism inspire our team of cooks, conveying a warm family hospitality to each participant.

We engage with our guests in a fun and informative activity by teaching necessary techniques and variations in order to achieve success in the preparation of special dishes of Tuscan cuisine. Vegetarian recipes occupy a central role in our menus as the vegetable garden expresses a richness of Tuscan cuisine.

A well articulate program of visits and tastings that will satisfy different requests and can be personalized. Declared a National Monument, this is the best way to understand Coltibuono in depth: its history, its region, its wines and extra virgin olive oil.

Visit ageing cellars built at the time of the monks, gardens, courtyards, cloister, frescoed rooms narrated by expert guides. Tasting of organic wines and extra virgin olive oils will lead to an understanding of aroma, colour and taste.

Vineyards and contemporary state of the art winemaking facility, approximately 20 minutes away by car, can also be visited.

Visit and tour, tasting of four wines with charcuterie and bruschetta.
Guided tour of the abbey, tasting of four wines coming with a selection of three typical salami and bruschetta with organic extra virgin olive oil.

Walking tour of vineyards and winemaking facility
Meeting point will be at the production facility in Monti in Chianti, visit to the winery with walking tour of the vineyard; transfer* to the abbey (approx. 20 minutes by car), guided tour and tasting of three wines. An in depth visit that includes many aspects of the wine production both in the vineyard and in the cellars.

Picnic and walking tour of the vineyards
Visit of the abbey, tasting of two wines, transfer* to the winery at Monti in Chianti, approx. 20 minutes by car from Badia a Coltibuono. Visit the winemaking facility, walk through the vineyards, picnic with wines in the shade of an ancient oak tree with a wonderful panorama of the Chianti hills.

Tasting historical vintages
Upon request a tasting of historical vintages of Chianti Classico Riserva Badia a Coltibuono: an extremely rare collection. Tasting held by proprietors when available.

Badia a Coltibuono is a perfect setting for high profile private events: weddings, parties, feasts, banquets, business events, meetings and symposia.

Various spaces of different dimensions, both inside and outside the villa, offer many different options. Services include hospitality, restaurant and optional entertainment activities.

At the end of the visit a must stop is the local shop, down the road, in the building of the ancient Osteria, along the access road.

The name refers to the fact that in earlier times this place was a stop for food and rest for travellers. Today it is the Wineshop where all of Badia a Coltibuono’s products can be tasted and purchased in addition to local arts and crafts.

Badia a Coltibuono, historical monument on the Monti del Chianti, is an ideal place to depart for the discovery of some of the most suggestive location of central Tuscany. Surrounded by villages, churches, castles, hermitages, chapels, farmhouses, wineries, landscapes all connected by ancient paths.

Chianti can be visited by car, bike or horse. Especially nice is to hike. Eight hundred hectares of forests, beech wood, chestnuts spruces, olive trees, vineyards surround the abbey: for nature lovers it represents a point of departure for the discovery of many itineraries whose origin can be traced back to medieval times.

At Coltibuono we have an itinerary dedicated for OXFAM. For further information the reception is at the disposal of our guests for advices and local maps.

Wine come from the vineyard: our vines are groomed with the utmost care. Here Sangiovese has found its best habitat: we allow it to express its nature gracefully, harmoniously with elegance. This is a style that mirrors a relation with the terroir based on respect, preservation and interaction.

With passion and knowhow, for several decades we have created wines with Sangiovese and heirloom grapes. The Stucchi family created a negociant line under the “Cultusboni” brand. Coltibuono distributes wines selected from the best areas of Tuscany distinguished for their good quality/price ratio.

For 50 years we are proud to have offered oils of outstanding quality. -Extraordinarily pure, rich and full-flavored artisanal oils.

Rooms: 13
Price: from 117 EUR per night


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