Riecine is a small, top organic producer located in Gaiole in Chianti with the district’s highest situated fields. Only sangiovese is used in their chiantis with a focus on making terroir wine with resilience and elegance. The wines exude chianti and sangiovese.
Winemaker, Alessandro Campatelli, from the 2016 vintage, in collaboration with consulting oenologist, Carlo Ferrini, raised the wines a notch; now with less barrel pressure and more clarity in expression.
The Sangiovese grapes are hand-harvested and hand-sorted in two rounds, after which they are de-stemmed and placed whole in two 5500 L Nomblot concrete fermentation tanks. The weight of the upper grapes crushes the skins of the lower ones, where the alcoholic fermentation in the form of macaration carbonique begins by itself after three to five days. After approx. two weeks of fermentation and a total of just under four weeks of maceration is pressed and then the wine is stored for almost two years in a single, unroasted Grenier cask containing approx. 6000 L. The wine is then stabilized over three months in a Nomblot concrete tank, where it is clarified but bottled without filtration.
The wine is the essence of sangiovese with an elegant, intense cherry fruit with a clear mineral profile, a straight acidity and firm but fine-grained tannins that promise the wine a long life. This wine is not about soft monster fruit but about finesse and terroir, which will be made clear by gentle aging.
2019 is an excellent vintage in Tuscany with both substance, elegance and freshness. The cask is kept liberating in the background in the aroma picture, but the skilled taster will find subtle notes of oak and sense how the microoxidation of the cask transforms the raw wine into a riserva.
93 points Robert Parker’s Wine Advocate
94 points J. Suckling
“Beautiful rose petals and cranberries with freshly sliced cherries on the nose. Medium body. Firm acidity and fine tannin together lace up the wine. Lively. So drinkable now, but even better in two or three years.”
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