Chianti Classico Riserva


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 company: 96.000 bottles

Grapes owned by the winery: 100%

50.50 €

incl. VAT

out of stock

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: from 25 to 45 years

Growing system: guyot and spurred cordon

Fertilizers: manure, mixed cover crops and biodynamic preparations

Plant protection products: sulphur and copper

Weeding: mulching

Yeasts: spontaneous fermentation

Average annual production: 4.000 bottles

Certification: organic

Vinification: the grapes are gently crushed and fermented in open concrete Nomblot tanks, maceration lasts for about 15 days

Refinement: 24 months in used Tonneaux and big Grenier oak casks, followed by 3 months in bottle

Colour: shining ruby red with granet shadows

Nose: notes of red fruit, mineral elements, coffee and cinnamon

Palate: the body is solid soft and velvety tannins. Great persistence.

Alcohol content: 15% Vol

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

Matching: meat courses and game meat

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