# Riecine Chianti Classico (2024)

- **Producer:** Riecine
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €25
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, strawberry, redcurrant, violet, liquorice, orange, cedar, vanilla

## About this wine

Riecine was founded in 1971 by English advertising executive John Dunkley and his wife, Palmina Abbagnano, on land original to the historic Badia a Coltibuono monastery in Gaiole in Chianti. Dunkley was an unwavering advocate for the native Sangiovese grape during a period when many Tuscan producers were shifting focus to international varieties. Situated at high elevations between 450 and 500 meters, the estate is surrounded by cypress and conifer forests, benefiting from a unique, cooler microclimate. The 2024 vintage marks a significant historical milestone for Riecine, representing the inaugural harvest under the sole ownership of long-time technical director and winemaker Alessandro Campatelli.

## Interesting facts

- Founder John Dunkley vowed to plant Cabernet only if Baron Rothschild planted Sangiovese.
- The 2024 vintage is winemaker Alessandro Campatelli's inaugural release as sole owner of Riecine.
- Fermentation takes place in unlined, unglazed Nomblot concrete tanks to preserve pure terroir character.

## Food pairing

The high natural acidity and moderate, fine-grained tannins of Sangiovese cut effortlessly through rich fats and proteins in red meats and aged cheeses. Tomato-based ragùs and earthy mushrooms or truffles mirror the herbal and savoury nuances of this high-altitude Chianti Classico.

## Wine making process

Grapes are grown using certified organic viticulture on calcareous limestone and clay soils. Harvest takes place by hand with dual-sorting both in the vineyard and on a vibrating sorting table. Fermentation occurs with whole berries in unlined, unglazed Nomblot concrete tanks using indigenous yeasts, followed by a 15 to 20 day skin-contact maceration. The wine is aged for 11 months in neutral 500-liter French oak tonneaux to minimize oak influence, followed by blending and three months of bottle aging prior to release.