Riecine RIECINE Rosso Toscana 2017

Riecine Rosso Toscana 2017 is a refined expression of 100% Sangiovese from some of the oldest and best parcels of the Riecine estate in Gaiole in Chianti. Crafted in a Burgundy-inspired style, it offers remarkable finesse, purity of fruit and a distinct sense of place. Long aging in concrete egg and a patient, traditional approach give this wine both immediate charm and serious depth for the cellar.

Tasting Notes
In the glass, Riecine Rosso Toscana 2017 shows a deep, luminous ruby red with garnet nuances at the rim. The nose opens with earthy tones of beetroot, damp leaves and forest floor, intertwined with dark fruit notes of preserved plums, sour cherries and a hint of boozy, macerated fruits reminiscent of a traditional rumtopf. As it evolves in the glass, subtle layers of smoked ham, light tobacco and worn leather emerge, adding complexity and a savory, almost autumnal character. On the palate, the wine is focused and vibrant, led by pure, juicy cherry fruit supported by a fine-boned, refreshing acidity. The texture is elegant and tightly knit, with polished tannins that frame the fruit without ever dominating it. A long, precise finish reveals stony, almost chalky minerality and a lingering echo of red cherry and spice. This is a Sangiovese built for graceful evolution: while already drinking beautifully, it has the structure and balance to age comfortably for 8–12 years from vintage, gaining further nuance and tertiary complexity.

Production
The grapes for Riecine Rosso Toscana 2017 come from the oldest vineyard of the estate, rooted in classic Tuscan hillside soils rich in limestone and galestro (friable schist), which naturally limit yields and intensify flavor. Sangiovese is hand-harvested from the best parcels to ensure optimal ripeness and selection. Fermentation takes place in Grenier oak vessels with a lengthy maceration of 20–30 days, extracting fine tannins and aromatic depth rather than overt wood influence. After fermentation, the wine is aged for 36 months in concrete eggs, whose fine, porous material allows for gentle micro-oxygenation without imparting any flavor, preserving the purity of fruit and terroir while polishing texture and structure.

Food & Serving
This elegant Tuscan red shines with classic Italian dishes such as bistecca alla fiorentina, grilled lamb chops, slow-braised beef or wild boar ragù over pappardelle. It also pairs beautifully with roast poultry, game birds, mushroom risotto, aged Pecorino Toscano and other firm, savory cheeses. Serve at 16–18°C (60–64°F) to highlight its freshness and aromatic complexity. Decanting for 45–60 minutes is recommended, especially in its youth, to allow the earthy notes and layered fruit to fully unfold.

Producer
Riecine, located in Località Riecine in the hills of Gaiole in Chianti, has long been regarded as one of the most quality-focused estates in Tuscany, with a particular devotion to Sangiovese. Founded in the 1970s on ancient vineyard sites, the estate quickly gained a reputation for crafting wines of precision, elegance and transparency that emphasize vineyard character over heavy oak or extraction. Riecine has been an important voice in demonstrating that Sangiovese from Chianti Classico can achieve a level of finesse and aromatic detail comparable to the great wines of Burgundy, and its meticulous work in the vineyards and cellar has earned it a loyal following among sommeliers and collectors worldwide.

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