Riecine RIECINE DI RIECINE Rosso Toscana 2019

Riecine di Riecine Rosso Toscana 2019 is a pure Sangiovese that captures the soul of Riecine’s oldest vineyards in the Chianti heartland of Tuscany. Crafted from the estate’s finest parcels and matured patiently, it offers a refined, authentic expression of Tuscan terroir with impressive depth and elegance. This cuvée stands as one of Riecine’s flagship wines, drawing on decades of organic vineyard work and a philosophy rooted in Burgundy-inspired precision.

Tasting Notes
In the glass, the 2019 shows a deep, luminous ruby red with garnet reflections at the rim, signalling both concentration and finesse. The nose is complex and layered: earthy tones of beetroot, leaf litter and forest floor intertwine with dark red fruits such as sour cherry, plum compote and black cherry, reminiscent of homemade preserved fruit. Subtle hints of dried herbs, sweet spice and a touch of rum-soaked fruit add further nuance, supported by delicate notes of tobacco, cured meat and leather as it opens in the glass. On the palate, this Sangiovese is precise and vibrant, with juicy cherry and red plum at its core, lifted by a finely etched, mouth-watering acidity. The tannins are firm yet polished, giving the wine structure without heaviness, while a stony, almost saline minerality runs through the mid-palate into the long, resonant finish. Still youthful but already harmonious, the 2019 has the balance and concentration to develop beautifully over 10–15 years from vintage, gaining further tertiary nuance with time in bottle.

Production
Riecine di Riecine is sourced from the best plots of Riecine’s oldest Sangiovese vines, rooted in high-altitude, stony soils typical of central Tuscany, where limestone and galestro (shaly clay) bring tension, perfume and minerality to the fruit. The vineyards are farmed organically with a strong focus on low yields and meticulous hand selection at harvest, ensuring only perfectly ripe, healthy bunches are used. Fermentation takes place in traditional Grenier wooden vats with an extended maceration of around 20–30 days to gently extract colour, tannin and aromatics. The wine then matures for approximately 36 months in concrete eggs, whose fine, inert material allows a slow micro-oxygenation without imparting oak flavour, preserving purity of fruit and terroir expression while refining texture.

Food & Serving
This elegant yet structured Tuscan red is a natural partner for classic Italian cuisine such as bistecca alla fiorentina, slow-braised beef, wild boar ragù, or pappardelle with porcini mushrooms. It also shines alongside roast lamb, game birds, earthy vegetable dishes, and aged hard cheeses like Pecorino Toscano or Parmigiano-Reggiano. Serve at 16–18°C to highlight its aromatic complexity and vibrant acidity. Decanting for 1–2 hours is recommended in its youth to allow the wine to unfurl its full bouquet and soften the tannins, while more mature bottles may need a gentler, shorter decant simply to remove sediment.

Producer
Riecine, located in Località Riecine in the hills of Gaiole in Chianti, was founded in the 1970s and quickly established a reputation as one of Tuscany’s most quality-focused Sangiovese specialists. From the outset, the estate embraced a philosophy inspired more by Burgundy than by traditional, heavily oaked Tuscan reds, prioritising precision, terroir transparency and elegance over sheer power. Today, Riecine is recognised as a benchmark producer in the region, known for its organically farmed vineyards, meticulous parcel selection and sensitive use of neutral vessels such as concrete and large wood. Its wines regularly feature among the most highly regarded expressions of Sangiovese from Tuscany, praised by critics and collectors alike for their purity, age-worthiness and distinctive sense of place.

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