Riecine
Riecine Toscana Rosso 2021
| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Maceration for about 40 days and ageing for 36 months mainly in unglazed Nomblot cement tanks and used 500 L oak tonneaux, with a further 6 months' ageing in bottle. |
- Grape variety and vintage: 100% organic Sangiovese, Toscana IGT, harvested in 2021
- High-altitude terroir: Vineyards in Gaiole in Chianti at 500 metres, on calcareous-clay soils
- Vinification: Maceration on the skins for 20–40 days in wooden vats
- Extended ageing: 36 months between raw cement tanks and used 500-litre tonneaux
- Tasting profile: Notes of red fruits, minerality, fine tannins, fresh and persistent finish
Description
What kind of wine it is
Riecine Toscana Rosso is a still organic red wine that purely expresses the essence of Sangiovese grapes grown in Tuscany. On the nose, it offers clear aromas of red fruits, while on the palate it reveals a medium structure well balanced by a pronounced mineral note. The flavour profile is defined by elegant tannins and a long, fresh, and persistent finish, qualities that make this wine ideal for patient ageing over time with each passing year.
Where it comes from
This wine originates from the hills of Gaiole in Chianti, in the province of Siena, where the vineyards grow at five hundred metres above sea level. The soils are characterised by a marked limestone-clay composition, a fundamental element that imparts a typical savoury note to the taste and supports the definition of the tannins. The grapes come from the estate’s oldest vineyard, whose forty-five-year-old vines impart a deep varietal identity and a perfect balance between the character of Sangiovese and the natural freshness of the area.
How it is produced
The grapes are hand-harvested in October, followed by careful selection of the bunches and gentle crushing. Fermentation takes place in wooden vats and is accompanied by a prolonged maceration on the skins for forty days, essential for proper extraction of colour and substance. Ageing lasts for thirty-six months, skilfully divided between unlined concrete vats and used oak barrels, before concluding with a final period of rest that ensures stability and a defined structural elegance to the palate.
History and Curiosities
Riecine celebrates the historic tradition of Sangiovese in Gaiole in Chianti with a vision focused on excellence. The Toscana Rosso 2021 is born from the oldest vineyard on the estate, where 45-year-old vines give the wine a profound and unmistakable identity. Acclaimed by Bibenda, praised by James Suckling and awarded the Tre Bicchieri Gambero Rosso, this wine embodies the authentic expression of an extraordinary region.
Awards
-
2021
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1971
- Oenologist: Alessandro Campatelli, Carlo Ferrini
- Bottles produced: 75.000
- Hectares: 22
Riecine is located in the heart of Tuscany, 60 km South-East of Florence, 35 km North-East of Siena, in the community of Gaiole in Chianti. Riecine vineyards are among the finest of Chianti Classico area. For many decades Riecine winery has maintained the reputation of a true Sangiovese specialist.
The founder of contemporary Riecine John Dunkley, an Englishman who became one of the most admired producers of the new style Chianti Classico, based on Sangiovese. With his Italian wife Palmina Abbagnano, John acquired the original 1.5 hectares of land in 1971 from the nearby monastery of Badia a Coltibuono. They restored the old stone villa on the land and began reviving and replanting vines. The first vintage of Chianti Classico, 1973, was released in 1975.
A close friend of John and Palmina, Carlo Ferrini, played an important role in the birth and growth of Riecine wines, giving his enological advices to Riecine until 1997.
John Dunkley was respected as one of Chianti’s most astute interpreter. He always maintained that Cabernet varieties permitted under DOCG rules for Chianti Classico had no place in the vineyards of Riecine. As he once put it: "When Baron Philippe de Rothschild plants Sangiovese, I’ll switch to Cabernet Sauvignon."
In 1991, John and Palmina, hired as an intern a young winemaker, Sean O’Callaghan, who began to join the team as an internal Riecine winemaker, to become later one of the recent interpeter of Riecine’s wines style.
Although John and Palmina are no longer around, their inspiration still guides our philosophy and work at Riecine.
Since 2011 Riecine has been family-owned and led by Lana Frank. The family is strongly committed to maintain the philosophy of Riecine and to provide everything necessary for Riecine team to produce the great wines from the terroir, and is totally focused on quality aspects of all operations in the vineyards and cantina.
We are proud of Riecine’s traditions, and are dedicated to maintaining them. Over the past several years, Riecine wines have advanced in quality to the highest levels and are enjoyed today by wine lovers in all corners of the world. Read more
| Name | Riecine Toscana Rosso 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Toscana IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Riecine |
| Story | History and Curiosities Riecine celebrates the historic tradition of Sangiovese in Gaiole in Chianti with a vision focused on excellence. The Toscana Rosso 2021 is born from the oldest vineyard on the estate, where 45-year-old vines give the wine a profound and unmistakable identity. Acclaimed by Bibenda, praised by James Suckling and awarded the Tre Bicchieri Gambero Rosso, this wine embodies the authentic expression of an extraordinary region. |
| Origin | Gaiole in Chianti (Siena) |
| Soil composition | Calcareous clay |
| Harvest | October |
| Fermentation | Approximately 20–40 days |
| Production technique | Fermentazione in vasca di legno con macerazione sulle bucce (circa 20–40 giorni) e affinamento in vasche di cemento non vetrificato e in tonneau di rovere usati |
| Wine making | Grapes from the oldest vineyard on the estate, hand-picked and carefully selected, gently pressed; fermentation in Grenier wooden vats with maceration on the skins for 20–30 days; ageing in unlined concrete tanks and used oak tonneaux, followed by further ageing in bottle. |
| Aging | Maceration for about 40 days and ageing for 36 months mainly in unglazed Nomblot cement tanks and used 500 L oak tonneaux, with a further 6 months' ageing in bottle. |
| Total acidity | 5.5 gr/L |
| PH | 3.43 |
| Residual sugar | 0.5 gr/L |
| Allergens | Contains sulphites |