Badia a Coltibuono

An 11th-century abbey above Gaiole where monks were already making wine in the Middle Ages — the name means 'abbey of the good harvest'. Today the Stucchi Prinetti family farms organically and ages in large casks rather than small barrels, so the Chianti tastes of cherry and herbs, not oak. Tours of the cloister and cellars, a restaurant, rooms, and the famous cooking school founded by Lorenza de' Medici.