Riecine Sangiovese Chianti

Riecine Chianti Classico

 

Riecine Sangiovese Chianti

Riecine Chianti Classico

Riecine’s goal is as simple as it is lofty: To produce the finest Sangiovese-based wines in the world. Winemaker Sean O’Callaghan oversees production from vine to bottle.  Farming is strictly organic and Sean does not blend his Sangiovese with other grapes as is allowed in the region.  The Chianti Classico is a blend of Sangiovese from vineyards in and around La Gaiole en Chianti.  In the winery, traditional oak casks are the norm and no new oak is used in the Chianti.

Sean is on a mission to redefine what Sangiovese from this area can be. We in America tend to paint “Chianti” with a broad brush strokes but the soils in the area are as diverse as the rules that govern what can go in the bottle. In the video below, Sean talks about the Consorzio and how the rules work.

Information and tasting notes from the winemaker:

APPELLATION Chianti Classico DOCG

BLEND 100% Sangiovese
TERROIR Soils of limestone and clay.

Altitude: 450 – 500 m

VINEYARD Gaiole in Chianti (Siena). Certificated Organic by ICEA and introducing biodynamic practices.

AVERAGE AGE OF THE VINE: 25 years

YIELD:

30 hl/ha

HARVEST

Picked by hand with 2 selections: in the vines and sorting table.

Date: beg- October and end- November 2012.

 

WINEMAKING

Separated by plots. Grapes are crushed by foot and then, either fermented in open top bins or cement “Nomblot” tanks.

Maceration for about 40 days and pressed off.

If you are reading at this point, you are wine-geek enough to dive into this video with Sean on how he planned the rebuild of Riecine and effectively designed his dream winery. (Thank you for your geekitude)


AGEING

Aged 18 months in a mix of cement “Nomblot” tanks, used barriques and big wooden casks.

BOTTLING

May 2014, by gravity.

CELLARING TASTING NOTES

Can be enjoyed now and will last up to 10 years.

Fruity and fine red wine, with subtle notes of rose and eucalyptus. Elegant with a medium bodied structure, finishing on velvety and rounded tannins.

Production: 45 000 bottles of 75 cl.

FOOD & WINE

Accompanies all Tuscan dishes. Ideal with pasta and tomato sauce, al ragù or simply with a drizzle of Olive Oil Extravergine – from Riecine for best results. Goes very well with poultry, meat balls, Gratins (meat pie, like Hachis Parmentier of Duck – a real blast!) and all kind of slightly spicy stew dishes. Our favorite tips would be for a barbecue with friends, enjoying a sunset.

ANALYSIS

Alcohol: SO2 total: pH:

13.5 %
76 mg/L Total acidity: 5.59 g/L 3.39 Residual sugar: <1 g/L

 

 

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