Riecine's oldest and best vineyards near Gaoiole in Chianti produce the grapes for this fine wine. The nose is alive with notes of blackberry and blackcurrant fruit. It's more concentrated than their Chianti Classico, but aromatic too with violet and peony floral hints. The palate is velvety with more lush fruit, subtle spice and rounded tannins. It moves gracefully to a finish that is long with more flowers and more savoury notes of cocoa and tobacco adding complexity.
A great wine to have with herb crusted lamb or a Tuscan stew.
"This is a glorious Sangiovese from the talented winemakers at Riecine. Their style is all about elegance and finesse while delivering lots of pure flavour and this has it in spades. I'd have this with a Tuscan beef stew."
Riecine has always followed a pioneering path, defining a new style and approach in this classic region. Founded by Englishman John Dunkley, and today run by the Frank family, the estate is committed to a natural approach in winemaking. Certified organic and following biodynamic processes, the land is gently nurtured with plants, flowers, and grasses encouraged to flourish. This is to promote vineyard diversity and the health of the land. Closely monitored pickers select only the best, ripest and cleanest bunches from the vines; everything else remains in the fields to return to the earth. With winemaking in the skilled hands of Alessandro Campatelli, low sulphur additions, natural yeasts and long fermentation are de rigeur, as wines are gently coaxed into the world. Adhering strictly to the belief in Sangiovese as the only variety that should be used, these incredible wines are honest examples of that overused phrase 'a true sense of place'.
The selection of grapes for this wine comes from a selection of Riecine's oldest and best vineyards near Gaoiole in Chianti, from ICEA organically certified vineyards sited on limestone and clay soils with double guyot pruning.
Harvested by hand, and sorted on a vibrating sorting table, destemmed, maceration in Nomblot concrete tank (55hl), indigeneous yeast, crushing down & pumping over. Aged for a minimum of 30 months in old and new tonneaux.