This is very fine sangiovese indeed; a top-notch example of what the grape can do. Grapes from the oldest Riecine vineyards are hand picked and selected, then lightly crushed for a long maceration (20-30 days) in concrete. It is then aged to perfection for 36 months in concrete Nomblot egg tanks. Firm and superbly elegant, with supple tannins and a tongue-tickling backbone of acidity that sees it singing with excitement. All the classical Chianti fruits are here, but beautifully precise and unmuddled. It’s like each individual berry is discernible to taste. Approachable right now, it’ll nevertheless age stylishly for ever more complexity.