Riecine di Riecine

The grapes for the Riecine di Riecine come only from the estate’s oldest vines, the same ones that John Dunkley and Palmina Abbagnano found on their arrival in Tuscany. After an initial selection in the field, the bunches are delicately laid on the vibrating table. Some are destemmed and some are left whole before being transferred to Nomblot unlined concrete tanks. The
grapes spend a few days in cryomaceration, with dry ice, before fermentation activity begins to develop, continuing for the following 15 to 20 days. At the end of fermentation the tank is filled to the top, to avoid excessive oxidation, and the contents left on the skins for another 30 days. At this point the wine is racked off into Nomblot unlined concrete eggs, where it will remain for 36 months. Following this ageing, the wine will spend another 3 months in unlined concrete tanks for tartaric stabilization and natural fining before being bottled. Lastly, the bottles are moved to the ageing area, far from sunlight and temperature fluctuations, for another 6 months of maturation before being released on the market.

APPELLATION: Rosso Toscana IGT

GRAPES: Sangiovese

TERROIR: Limestone and Clay

FIRST VINTAGE: 2010

VINEYARD: Gaiole in Chianti (SI)Certified Organic by ICEA

VINEYARD AGE: 60 years

HARVEST: October. Picked by hand with two selections: in field and sorting vibrating table

WINEMAKING: The grapes comes from the oldest Riecine vineyards, first hand picked and selected. The wine is fermented in concrete Nomblot tanks and then macerated for about 20-30 days

AGEING: 24 months in concrete Nomblot egg tanks. 6 months in bottles

VINTAGES AWARD

2020 / 2019 / 2018 / 2017 / 2016 / 2015 / 2014 / 2013 / 2012 / 2011 / 2010

Riecine snc – Località Riecine, 53013 Gaiole in Chianti, Siena, Italy – P.IVA: 00949430524 – Informativa Privacy | Cookie Policy | Waste disposal