Re di Renieri Toscana
Purple-edged ruby red, so deep that it stains the glass. It releases aromas of blueberry, tanned leather, and nutmeg, then opens deep and concentrated on the palate, concluding with a velvet-smooth finish.
$55.00 / Bottle $660.00 / Case
The Renieri tenuta, or winery estate, comprises 128 hectares in the southern quadrant of Montalcino, on slopes that face Monte Amiata. Thirty hectares of vineyards are planted at an elevation of 350-420 metres, their exposures forming an arc from southeast to southwest. Following the grubbing-up of the old vineyards, new vines were planted in 1998, at a density of 6,000 vines per hectare. The yield at just one kg. per vine, the equivalent of one bottle of wine, entails the least stress per plant and ensures perfectly ripened fruit, and thus optimal quality. The principal grape variety at Renieri is Sangiovese.
The modern winemaking cellar in Montalcino, covering some 1,000 square metres, is built almost entirely underground. The harvested grapes are conveyed by gravity from the roof, beginning the itinerary that will bring the berries inside the cellar and into new stainless steel tanks for the initial fermentation at 29°-31°C. A controlled temperature is absolutely essential for the protection of the yeasts present on the grape skins at the time of harvest. Maceration on the skins is one of the most critical steps in the winemaking process, since the compounds that will later determine the aromas and flavors are extracted during this process.
Re di Renieri ages in the underground cellar for 15 months in lightly-toasted French Allier oak barriques. It's made from a blend of Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot.