About this wine
Vineyard and terroir
La Gioia is assembled from selected fruit grown across Riecine’s organically managed vineyards in Gaiole in Chianti. The 2021 technical sheet gives an elevation of 450–500 m, limestone-and-clay soils, vines aged 35–45 years, Guyot and spurred-cordon training, 6,000 vines/ha and a yield of 45 q/ha.
Grapes
Blend proportions vary by vintage. Latest published vintage (2021): 80% Sangiovese and 20% Merlot. The first vintage was 1982.
Vinification
The 2021 grapes were picked by hand in October and selected in the vineyard and on a vibrating sorting table. The detailed cellar account adds a second inspection of individual berries after destemming. Fermentation took place in unlined Nomblot concrete tanks; the broader narrative also mentions Grenier truncated-cone French-oak vats. It began after four to five days of temperature-controlled cryomaceration, partly assisted by dry ice, and generally lasted 14–15 days. The technical sheet records 20 days of maceration.
Ageing
The wine matured for 24 months in French-oak tonneaux. For 2021, at least 70% were new. The lots were then blended, and the narrative describes a further three months in unlined concrete for tartaric stabilization and natural fining. Bottle maturation lasted at least six months.
Technical data
The 2021 has 15.00% alcohol. Bottling took place in December 2024, with 5,880 standard bottles and 100 magnums produced.