Riecine

Spread over the scenic hills of the town of Gaiole, the Riecine winery has proven, in over 40 years of activity, to be one of the best producers in the Chianti Classico area. It produces wines that, without exaggeration, can be considered among the most complete and long-lasting of the entire denomination. The winery was founded in 1971 by an Englishman named John Dunkley from just over a hectare of land purchased from the ancient Abbey of Coltibuono. The first bottles were released in 1973 and were immediately met with success, to the extent that even today John and his wife Palmira are regarded as among the greatest and most gifted interpreters of Chianti.

The recent reorganisation of the company, following substantial foreign investment, has in no way affected the virtuous process of the winery and today, under the guidance of Sean O'Callaghan, Riecine is one of the leading producers in the area. The property covers 35 hectares of land, 15 of which are planted with vines. The vineyards are divided into different estates and include: Casina, which is characterised by the presence of heavy sand; Vertine, with its stony and calcareous soil; and Riecine, which is a historic estate where the oldest vines, dating back to 1968, are located, and which is characterised by the presence of clay and marl. All the different features and particularities of the various plots are enhanced by Sean thanks to separate fermentations and refinements for each individual vineyard.

The winery is the pride and joy of the entire area and has been involved in a major expansion project. A large, brand-new building has been built, and is equipped with the best technology, laboratories, and areas dedicated to hospitality and wine tasting. This is where the entire production process takes place, from the pressing of the grapes by foot in small containers (just like in the past) to the bottling. Fermentation, which is rigorously natural and therefore slow, takes place in temperature-controlled cement or steel tanks. This is followed by the draining of 15-20% of the must to increase the concentration of the aromas and then by cold maceration of the must. For several days, the grapes are oxygenated by means of pumping and délestage, before being transferred to the barrels. Depending on the vintage or the origin of the grapes, the wines can mature in barriques, tonneaux, steel or in vats, for periods ranging from 12 months to 2 years, depending on the wine and the denomination.

This accurate and traditional production system, which Sean supervises step by step, results in some of the finest Chianti expressions of the Sangiovese grape. These are intense, dark red wines, with a full body and texture, and complex aromas that are impeccably controlled, without blemishes. Considered to be one of the top Chianti wines since many years, the bottles of the Riecine winery are unique products of the highest value, which provide unforgettable emotions and flavours.