Riecine La Gioia IGT 2020

After a careful selection in the field, the grapes undergo a double sorting at the winery. First, the bunches are inspected one by one on a vibrating sorting table, after which they are de-stemmed, before the grapes are scrutinized again before being transferred to cement tanks and French oak vats from Grenier. Fermentation begins after four to five days, during which the must is kept at a controlled temperature - cryomaceration, partly with dry ice.

Typically, fermentation continues for 14 to 15 days, after which the wine undergoes a short maceration before being poured into tonneaux. A third of these are new, a third have been used once before, and the last third twice.

Here the wine rests for 24 months, after which the different batches are mixed to form the final wine. This is transferred to cement tanks where it spends a further 3 months for stabilization and natural clarification before being bottled.

In the maturation room, which is carefully protected from light, vibration and sudden temperature changes, the bottles rest for at least 6 months before being released.

La Gioia is not just a wine, it is a journey through Riecine's dedication and craftsmanship, where each and every grape is treated with the utmost care to create an extraordinary wine experience. This wine represents the essence of Riecine's terroir and expertise, and will undoubtedly enchant any wine lover with its complex structure and deep flavor nuances.