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.