Riecine

Riecine began in 1971 when John Dunkley acquired 1.5 hectares from the neighboring monastery of Badia a Coltibuono. The first Chianti Classico vintage, 1973, reached market in 1975. Alessandro Campatelli became owner in July 2024, continuing his work as director and winemaker. A complete cellar renovation in 2013 expanded the space from 400 to 1100 square meters, introducing twelve unglazed concrete tanks by Nomblot. The program relies on spontaneous fermentation without added yeasts or selected bacteria. Grapes are destemmed or kept whole, transferred directly to cement tanks, and ferment for thirteen to fourteen days. Carlo Ferrini serves as external consultant.