The Chianti Classico made the history of Riecine: first label in 1971, 100% Sangiovese since ever, fermented in concrete tanks, maceration for about 10 days and pressed off; aged 14 months in cement eggs, old tonneaux and big barrels. Total production is 45.000 bts, 300 magnum and 60 3 liters.
92 pts James Suckling
Gaiole in Chianti
All the vineyards are organic with certification, with biodynamic treatments
Picked by hand with two selections: in field and sorting vibrating table Separated by plots. Grapes are crushed and fermented in open cement “Nomblot” tanks. Maceration for about 10 days and pressed off.
14 months in old Tonneaux, cements eggs and big Grenier cask.