Chianti Classico
DOCG
2019

Riecine

Riecine was an old farm belonging to the nearby monastery of Badia a Coltibuono, on the imposing hills of Gaiole in Chianti. There are some documents dating back to 1112 AD that prove its existence. However it is a shared opinion that the origin of the estate dates back to the Etruscan era as it is located near the excavations of an ancient settlement. It is thought that this area has been devoted to wine production since that time.

The current Riecine was founded thanks to the foresight of an English gentleman called John Dunkley and his wife Palmina Abbagnano, who had the intuition to buy the farm and a plot of land in 1971. The first vintage released on the market was 1975. Until in those years Chianti had the reputation of being nothing more than a good table wine. John and Palmina were among the pioneers of the production of a high quality Sangiovese-based wine in the Chianti Classico area. The phrase attributed to him is famous: “When Baron Philippe de Rothschild will plant Sangiovese, I will convert myself to Cabernet Sauvignon”. All of us owe a lot to them and to Riecine, for having laid the ideological foundations for the enhancement of a territory and its vine, at a time when this concept was not yet in use.

Today Riecine belongs to Lana Frank’s family and is managed with energy and creativity by the young winemaker Alessandro Campatelli. He has been able to find a meeting point between modernity and tradition.

 

Total area planted with vines: 22 hectares – 55 acres

Average annual production of the winery: 96.000 bottles

Grapes owned by the winery: 100%

36.50 €

incl. VAT

Grape varieties: Sangiovese 100%

Soil composition: limestone and clay

Altitude of the vineyards: ranging from 450 to 500 metres (1480 to 1640 feet) a.s.l.

Average age of the vines: 25 years

Growing system: guyot and spurred cordon

Fertilizers: manure, mixed cover crops and biodynamic preparations

Plant protection products: sulphur and copper

Weeding: mulching

Yeasts: spontaneaus fermentation

Average annual production: 40.000 bottles

Certification: organic

Fermentation: the grape is crushed and fermented in open concrete Nomblot tanks. Macerated for about 10 days and pressed off

Refinement: 14 months in old tonneaux and big Grenier oak cask

Colour: shining ruby red, close to the colour of pomegranate

Nose: floral and red fruits with spiced notes of black pepper

Palate: round and large, with soft and light tannins. Elegant.

Alcohol content: 14% Vol

Ideal serving temperature: 16 - 18 °C / 60 - 64 °F

Matching: meat courses and cheeses

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