Riecine

Since then, Riecine has built a reputation as one of Chianti Classico’s most distinctive Sangiovese specialists, combining traditional Tuscan practices with thoughtful innovation. Today, under owner, CEO and winemaker Alessandro Campatelli, the estate is dedicated to expressing the purity, elegance and energy of high‑altitude Chianti Classico terroir. Its organically farmed vineyards, situated at around 400–600 metres above sea level, produce perfumed, expressive wines with freshness, structure and remarkable clarity of fruit. Riecine’s winemaking is defined by precision and restraint. Fermentation in Nomblot concrete tanks, ageing in concrete and/or large oak and amphorae, and a low‑intervention approach all help preserve the character of Sangiovese and the individuality of each site. From the pure, concrete‑aged Riecine di Riecine to the structured Chianti Classico Riserva, the single‑vineyard Vigna Gittori Gran Selezione and the richer La Gioia, Riecine continues to champion refined, authentic Tuscan wines with a clear sense of place, winning great praise both in Italy and internationally.

Viticulture

Various different terrain provides Riecine with some protection from extreme weather conditions such as hail and frost, and importantly, produces grapes with different characteristics and nuances so that they can produce complex, elegant wines that are still distinctly Riecine. Carefully tended by hand and all the farming techniques are 100% organic with biodynamic processes being introduced. Sprays are kept to an absolute minimum–no herbicides or insecticides are used. All the vineyards are left with grass growing in the rows to reduce erosion and bring the soil and ecosystem back as close to the natural state as possible. Closely monitored pickers select only the best, ripest and cleanest bunches from the vines; everything else remains in the fields to return to nature. Before de-stalking, the grapes are checked for quality once again, with only the very best grapes making their way into Riecine’s wines.

Winemaking

Riecine is a rare example of what can be achieved through handcrafted, artisan individual care and attention. The grapes are destalked into shallow bins and then all softly crushed before being dropped into either cement, stainless steel, oak or open topped bins. The fermentation is carefully controlled to ensure proper temperature and perfect extraction of soft tannins, colour and flavour. Once in the tanks they run off a “salasso” of about 10-20% of the juice. This process increases the ratio of skins to juice in the remaining must to ensure a more concentrated finished wine. All the wines are fermented with their own natural yeasts and therefore start off very slowly. This adds character but also has the bonus of causing a cold maceration that lasts normally 3 to 4 days.