The grapes come from the heart of the Sienese part of Chianti Classico, from Monti (Gaiole) and Vitignano Castelnuovo Berardenga. The wine is made from Sangiovese and the traditional complementary varieties of Colorino, Canaiolo, and Ciliegiolo. The newer vines have been replanted using the traditional 'massive selection' propagation method, which involves taking cuttings from the exceptionally old vines on the property; this is key to Badia a Coltibuono's vision and its relationship with the terroir and its history. The vineyard is situated at 250 to 330 meters elevation, where breezes help to ventilate the vines and keep them healthy. The soils are clay loam with 15-25% clay, which retains water and minerals to nourish the vines, and limestone rock, which produces elegant wines. To maximise sun exposure, the vines are planted with varied aspects, predominantly facing south and east. The vineyard has been organically cultivated since 1995 and certified since 2003. No herbicides or insecticides have been used since 1985, and in 2013, the estate was certified by Delinat.