About this wine
Vineyard and terroir
The Sangiovese comes from vineyards in Gaiole in Chianti at 450–500 m above sea level. The soils are limestone and clay, and the vines are 10–20 years old. Planting density is 6,500 vines per hectare, with Guyot and spurred-cordon training. The vineyards have been managed organically and certified by ICEA since 2006. Yield for the 2024 vintage was 70 q/ha.
Grapes
100% Sangiovese. Palmina is harvested earlier than Riecine’s principal red wines—normally by 15–20 days—to retain greater acidity.
Vinification
The September 2024 harvest was carried out by hand. Grapes underwent two selections, first in the vineyard and then on a vibrating sorting table. They were completely destemmed and pressed immediately without maceration. Extraction was gentle, yielding no more than 50% of the total grape volume.
The must remained in unlined concrete tanks for 36–48 hours for initial settling. It was then racked off the sediment into other concrete tanks, where fermentation began without added yeast. Fermentation started at the must’s natural temperature and was subsequently cooled to 15°C. The 2024 technical protocol gives a total fermentation time of approximately 40 days.
Ageing
The 2024 wine spent four months in concrete and stainless-steel tanks, completing stabilization and spontaneous clarification. It was bottled in February 2025.
Technical data
- Appellation: Rosato Toscana I.G.T.
- Vintage: 2024
- Alcohol: 12.5%
- Yield: 70 q/ha
- Production: 6,000 bottles of 750 ml
- Closure: Lafitte Micro IT
- Label: Selezione Riecine 45-24; O.G.A. typography
The lightweight glass bottle, capsule and label are recyclable; the packaging and transport cartons are PEFC-certified, and biodegradable inks are used.
Vintage notes
For 2024, fermentation lasted approximately 40 days, followed by four months in concrete and stainless steel. A separate winemaking description gives a slower fermentation lasting 25–30 days after temperature control. Another technical block conflicts substantially with the rosé protocol, describing about 10 days of maceration followed by 11 months in old tonneaux and at least three months in bottle.