Questo vino
Vineyard and terroir
The Trebbiano comes from the vineyards that John Dunkley and Palmina Abbagnano encountered when they arrived in Gaiole in Chianti. The vines stand at 450–500 metres on limestone-and-clay soils. They are 20–30 years old, planted at 5,000 vines per hectare and trained using Guyot and spurred-cordon systems. The vineyards have been managed organically under ICEA certification since 2006. Yield is 35 quintals per hectare.
Grapes
100% Trebbiano.
Vinification
The 2023 grapes were harvested by hand in September and selected twice: in the vineyard and on a vibrating sorting table. After destemming, they fermented in cocciopesto amphorae and remained in contact with the skins until December. Part of the wine was then moved to a new French-oak tonneau; the balance stayed in amphora, continuing to macerate with 50% of the skins. The final lot was assembled in amphora in April.
Ageing
The wine matured for 10 months in cocciopesto amphora and a further four months in bottle. The broader production description explains that most of the wine remains on its skins for six months, while 10–15% ages without skins for the same period in new 500-litre tonneaux; the components are subsequently blended and bottled.
Technical data
Bianco Toscana I.G.T. Alcohol is 12.50%. The 2023 vintage was bottled in January 2025, with 300 bottles produced in 0.75-litre format. Closures are supplied by Trescases Bouchons, and the Selezione Riecine 45-25 label was produced by Officina Grafica. Lightweight glass is used; the capsules and labels are recyclable and regenerable, while the PEFC-certified cases use recycled and recyclable paper and biodegradable inks.
Label / history
The first vintage was 2020. The idea emerged while revisiting Luigi Veronelli’s writing about the white wine made here during the 1970s by John Dunkley and Palmina Abbagnano. Lana, Alessandro and Carlo subsequently set out to reinterpret that earlier wine.
