Riecine di Riecine Rosso Toscana IGT 2017
- Textured, savoury
This is very fine sangiovese indeed; a top-notch example of what the grape can do. Grapes from the oldest Riecine vineyards are hand picked and selected, then lightly crushed for a long maceration (20-30 days) in concrete. It is then aged to perfection for 36 months in concrete Nomblot egg tanks.
Firm and superbly elegant, with supple tannins and a tongue-tickling backbone of acidity that sees it singing with excitement. All the classical Chianti fruits are here, but beautifully precise and unmuddled. It’s like each individual berry is discernible to taste. Approachable right now, it’ll nevertheless age stylishly for ever more complexity.
“Aromas of black fruit, mushrooms, violets and dried orange. Medium-to full-bodied with soft tannins and crisp acidity. Balanced, fruity and juicy. Delicious now.”
Full price $225.00 from the producer.
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- Alcohol by Vol.
- Wax-dipped Cork
- Bottle Vol
- Blend Info
- Serving Temp.
I first heard of this maker when I was working at Ngeringa, a little biodynamic place in the Adelaide Hills. Both winemaker Erinn and then-viticulturist (now successful vigneron in his own right) Tom Shobbrook had both completed harvest at Riecine, and reports were good. Founded by a Brit in the early '70s who bought a hectare and a half from a monastery, and under new ownership since 2011, it sounded like a bit of a gathering place for people in wine who really care about the impact they have on the earth. Now eight organic vineyards at around 500m altitude, the wines have gained a reputation for their purity of fruit and inherent character. Fermentation happens in concrete vats, and ageing happens in vessels that are chosen for their ability for oxygen exchange rather than to impart flavour (concrete again, or older oak). Pretty excited to see their wine here at the ‘fo. Get around it.
Ah...Tuscany. The home of rolling hills, extra virgin olive oil, Steak Florentine and, of course, Chianti. Everything here is about the earth, and it shows through in the produce. Earthy, vinous, purely rustic and unadulterated. Some of our most enjoyable experiences have come from here. They don't generally come cheap, but they're well worth it.