The Winemaker

After several years in “Chianti Classico”, Klaus Johann Reimitz is probably the most Tuscan of all the German winemakers based there.

fter several years in “Chianti Classico”, Klaus Johann Reimitz is probably the most Tuscan of all the German winemakers based there. Born in 1951 in Düsseldorf and now a resident of Italy by choice, Sangiovese has been the focus of his interest ever since the early 1980s, when he studied Philosophy in Perugia and found a home away from home among the vineyards in Radda in Chianti. On numerous trips to other European wine regions, in particular repeatedly to Burgundy, he early on sensed the secrets, difficulties, and particular demands associated with the making of elegant, single-variety wines.

In the cellar he looks on passionately and with a keen eye as the wine matures in his large barrels

As such, from the outset he addressed Sangiovese closely, at Montevertine (with 25 pioneering vintages of the single variety “Le Pergole Torte”, which together with Sergio Manetti and the great wine taster Giulio Gambelli he made into a wine of world repute) – and since 2010 at the Poggio al Sole winery owned by his friend Johannes Davaz. Here, above Badia a Passignano near Tavernelle in Tuscany Klaus Johann Reimitz cultivates first-class Sangiovese vines on a vineyard plot measuring just over one hectare, which was planted in 1992 and which he named after his adored great-grandmother Tamara von Boronzky, in her day a wine connoisseur of high standing. In the cellar he looks on passionately and with a keen eye as the wine matures in his large barrels – “with eyes, nose, and mouth”, enormous patience, strong nerves and a highly pronounced feeling for the decisive point in time.

This wine “came across neither as rustic and
basic, nor styled for an international clientele.

Klaus Johann Reimitz likes to be alone in the cellar; if necessary his wine-savvy sons Tancredi Maria and Clemente Johann come to his aid. In the wine world the extraordinary, rare wines that emerge this way have been enthusiastically greeted – “a new dimension of Sangiovese” was what one critic recognized in them. The wine, he added, “came across neither as rustic and basic, nor styled for an international clientele. It has retained its untamed character while at the same time remaining unusually elegant and refined.” Klaus Johann Reimitz lives in Florence and at Montevertine.
The Wines

REIMITZ Sangiovese Rosso Toscano IGT und REIMITZ Sangiovese Bianco

bove Tavarnelle and concealed behind a row of trees lies Poggio al Sole, the estate owned by Johannes Davaz from Switzerland. This is also the location of Boronzky, a vineyard about a hectare in size, where since 2010 German vintner Klaus Johann Reimitz has been creating his idea of what constitutes an outstanding good, authentic Sangiovese. The vines face southeast, 400 meters above sea level, growing on “Galestro”, the famous Tuscan limestone come shale ground.

Klaus Johann Reimitz has certainly given
Sangiovese a new dimension.

After 25 vintages of the top wine Le Pergole Torte for Fattoria Montevertine, the Sangiovese virtuoso is now going about investing all the experience he has acquired into enticing previously undiscovered qualities from this old Tuscan vine with his own wine REIMITZ. And in the process Klaus Johann Reimitz has certainly given Sangiovese a new dimension: in his hands it is neither rustic and basic, nor styled for an international clientele. It has retained its untamed character, while at the same time remaining unusually elegant and refined.
By way of example, after maturing for 27 months in two 1,500-liter oak barrels (in the case of the red) and 15 months in a 600-liter oak barrel in the case of the white, his wines, an IGT Rosso Toscano and a white wine – both Sangiovese in Purezza, tell of his unbridled passion for the elegant Tuscan vine and his idea of the ideal way to develop its potential. Klaus Johann Reimitz aims to give his reds such as the Sangiovese Bianco, which has the immediate, gentle pressing of very mature, select first-class grapes for its light golden color, “clarity, brilliance, freshness, depth, and harmony”, and in the patient, sensitive accompaniment of the natural processes in the vineyard and cellar, discover the essence, the soul of the vine.

Clarity, Brilliance, Freshness, Depth,
and Harmony.

The red wines are marketed exclusively in lots of 24 bottles (4 x 6 à 0.75 l), 6 magnums (6 x 1.5 l) and 1 double magnum (3 l) in attractive wooden cases – in total 3o liters of wine. There is a total of 100 lots of Sangiovese Rosso Toscano IGT.

The rare Sangiovese Bianco is available in wooden cases of six bottles (6 x 0.75 l) and as a magnum bottle (1.5 l) in a wooden case. There is a total of 6oo standard bottles and 8o magnum bottles.


Wine-writer and –critic RAINER SCHÄFER (FINE Das Weinmagazin, Falstaff) tastes seven REIMITZ Sangiovese Rosso Toscano IGT vintages from 2011 through 2017 and two REIMITZ Sangiovese Bianco vintages, 2016 and 2017.


Reimitz IGT Sangiovese 2011
When it came out Klaus Johann Reimitz’ debut wine received a euphoric reception. Only 1,500 liters of this exceptional Sangiovese were produced. With a powerful, spicy and eclectic bouquet of wild fruits, blackberry, cherry, violet, tobacco, licorice, juniper and a hint of brushwood. Majestic on the palate, the wine displays concentration, tension, and refned elegance, fne-grain tannin and mineral bite. Subtly matured, it has style and class and potential for several years to come. Sangiovese in its most sensual, sophisticated form

Reimitz IGT Sangiovese 2012
Even if it does not quite achieve the format of the previous vintage, it reveals the clear signature of Klaus Johann Reimitz, who gets more character and expression from this grape variety than other vintners. 2012 was a cooler year than 2011, which is refected in the wine. Its bouquet boasts black cherry, raspberry and blackberry, a hint of pepper, celery, and wet foliage. Less full-bodied on the palate, the acid makes its presence felt in a clearly defned medium body, good balance and tension, compact spicy tannins, light citrus notes in the fnish. Elegant and with potential.

Reimitz IGT Sangiovese 2013
Powerfully spicy and rich in nuances, the fragrance is reminiscent of the 2011 vintage: Mature forest blackberry, black cherry, prune, cedar wood, licorice, tobacco, and roasted aromas, and some sage. Opulent and rich in the mouth, closely interwoven in a defned texture, displays vitality with mature, underlying acidity; generous tannins and spicy complexity. Combines substance and finesse.

Reimitz IGT Sangiovese 2014
The appealing bouquet has a nose of mulberry, black cherry, fruits of the forest, mature blood orange, dark chocolate, tobacco, and Asian spices. Unique on the palate, powerful stature with well-proportioned muscles, cultivated acidity and rich tannins, displays an exciting character, with a refned citrus top note, the strength is harmoniously integrated. Seems youthful and will develop well over time.

Reimitz IGT Sangiovese 2015 (barrel sample)
In the nose plenty of black cherry and juniper, spicy expression. Combines power, texture and excitement, very clear in expression, young and talented.

Reimitz IGT Sangiovese 2016 (barrel sample)
Rure black cherry in the bouquet, blood orange, garden herbs and some celery. Displays substance, profundity and charm, still very youthful but already striking.

Reimitz IGT Sangiovese 2017 (barrel sample)
nchanting bouquet with red and black cherries, redcurrant, blood orange, tobacco leaves and violet. Sweetish extract on the palate, full-bodied and spicy, good balance in the texture, high-quality tannin, cultivated acidity, slightly peppery. Despite its youthfulness seems well developed and displays charm. Great potential.


Reimitz Sangiovese Bianco 2016
Sangiovese made by immediately pressing the grapes and removing the skins is a rarity in Tuscany and is Klaus Johann Reimitz’ latest project. The wine is matured for 14 months in a 600-liter barrel. The bouquet, a delightful mélange of citrus fruits and orange zest, with a hit of redcurrant too; on the palate it reveals a full-bodied character, as well as freshness, gravitas and smoothness. A slightly salty and spicy base.

Reimitz Sangiovese Bianco 2017(barrel sample)
Bread dough in the nose, grated citrus fruit peel. Full-bodied on the palate, reveals texture, creaminess, and depth, slight presence of tannin, good outlook.


Joanna Simon - Wine and Food
White Beauty: A Tuscon Debut, April 4, 2018

Wine exam question: Explain what is meant by white Sangiovese. When I first heard about a Sangiovese bianco, I didn’t know if we were talking about a white mutation of the Sangiovese grape (like the white Cabernet Sauvignon found in an Australian vineyard in the 1980s and now propagated under the name Shalistin) or a Blanc de Noirs, a white wine made from red Sangiovese grapes. It didn’t take long to find out that it’s the latter.

The debut vintage of Reimitz Sangiovese bianco, the 2016, is made from Sangiovese grapes grown in Klaus Reimitz’s Boronzky vineyard – scarcely more than a hectare at Poggio al Sole, near Badia a Passignano in Chianti Classico (before you ask: he named it Vigna Boronzky after one of his ancestors). The same vineyard, which he acquired in 2006 but which was planted in 1992, is the source for his red Reimitz, the fourth vintage of which, the 2014, has recently been released. Don’t hold your breath. The volumes are tiny (obviously) – 3000 litres – and from the first vintage it has sold out more or less on the spot. It's sold in lots of 24 bottles, six magnums and a double magnum. The tasting in London was held at the members-only club, 67 Pall Mall, but the only place I can find Reimitz listed in the UK (the 2012 vintage) is Christopher Keiller Fine Wine Services
You might have better luck in Germany or at Sotheby’s in New York ($89.95 a bottle for the 2012,
I’ll get to the wines in a moment, but to give some background briefly: Klaus Reimitz is the German winemaker (and former art restorer) who was jointly responsible for 27 years for the Manetti family’s Montevertine estate in Radda in Chianti Classico, including the legendary all-Sangiovese Le Pergole Torte. Along the way he married one of the boss's, Sergio Manetti's, daughters. As with Le Pergole Torte, Klaus Reimitz chooses to declassify his red Reimitz to IGT Toscana, rather than label it Chianti, because he doesn’t want people to think of it just as Chianti Classico. White Chianti doesn’t exist, so there was no choice but to label the white Reimitz ‘Toscana’, but you can be sure Klaus Reimitz wouldn’t label it Chianti even if he could.

Why make a white Sangiovese? Reimitz says he wants it to express what he looks for in a red Sangiovese: “clarity, brilliance, freshness, depth and harmony”. Does that answer the question? Not really, but the answer is in the taste. I hardly know what I was expecting, but I was bowled over by the purity, expressiveness, silky texture and balance of the wine – my unexpurgated tasting note is below. As for the winemaking (which is done at the Poggio al Sole winery), the grapes were hand-picked “quite ripe” in mid-September. The whole bunches were gently pressed and the must went immediately to stainless steel and was inoculated with native yeasts. The new wine was racked and returned to stainless steel for malolactic fermentation, then matured in large (600-litre) oak barrels for 15 months, before bottling without filtration.

Reimitz Sangiovese 2016 (bianco), Toscana

Limpid, very pale straw. Delicate, fresh white blossom and dried flower aromas with white pepper. White pepper on the palate too, with creamy, delicately buttery oak and creamy texture. Wonderful textural quality. Subtle fruit flavours of pear, yellow plum and a hint of apricot, then a suggestion, no more than that, of strawberries and cream. Elegant acidity with a grapefruit note, then white pepper again on the finish. Long, pure, expressive, silky textured.

The red 2014, despite being a very difficult vintage, is also exceptional. It was matured for 30 months in large oak barrels. (Sadly, the bottle of 2013 I tried was corked). Tasting note for the 2014 (unexpurgated):

Reimitz Sangiovese 2014 (rosso), Toscana

Palish but bright garnet/ruby. Fragrant with incense, flowers (iris), spice, red fruits, especially cherry, and a suggestion of woodsmoke. Palate: savoury and sweet, with sweet polished leather and forest floor, sour-cherry, and a touch of pepper. Incredibly elegant, fine-tuned and transparent, with the finest lacework of tannins and acidity. Intensity combined with delicacy.

Photographs by Joanna Simon

Please see aswell:

BILANZ. Das deutsche Wirtschaftsmagazin, Juni 2018, S. 88
Thomas Schröders Flaschenpost

Einen Gründer wird man ihn wohl nicht mehr nennen. Und doch hat Klaus Johann Reimitz noch einmal alles auf eine Karte gesetzt: Fünfundzwanzigmal hatte er als Kellermeister der toskanischen Fattoria di Montevertine deren weltberühmten Sangiovese „Le Pergole Torte“ vorgelegt, dann 2006 das Gut verlassen und, nach einigen Jahre des Nachdenkens, einen Entschluss gefasst.
Auf dem wohlbeleumdeten Weingut Poggio al Sole eines Freundes bei Tavarnelle Val di Pesa pachtete er einen Hektar feinstes Rebland, mietete sich mit eigenen Großfässern im Keller ein und begann unter dem Label „Reimitz“ einen Wein auf eigene Rechnung zu machen – dreitausend Liter pro Jahrgang, nie mehr. Ein Rarissimum.

Dieser Wein ist die Summe eines passionierten Winzerlebens.

Und welch ein Wein: Schon sein erster Jahrgang, der „Reimitz 2011“, sorgte für Aufsehen – „Kult!“, schwärmten Kritiker. Und tatsächlich hatte man einen Sangiovese, der dieser Reb-Diva, ihrer Schönheit wie ihren Launen, mit solcher Eleganz, Dichte und zugleich Klarheit huldigt, noch nicht erlebt: Summe eines passionierten Winzerlebens. Die folgenden Jahrgänge bestätigten diesen Ruf; 2012 und 2013 erfüllen Gaumen und Gemüt wiederum mit dem kaum zu beschreibenden Wohlgeschmack, in dem sich Kirsche, Veilchen, ein Hauch Sandelholz und Chianti-Erde rätselhaft vermählen. Der 2014er, ein Großer auch er, geht bald auf die Flasche.
Klaus Reimitz verkauft seinen Wein nur in sogenannten Lots, Gebinden von 24 Eintel- und sechs Magnum-Flaschen sowie einer Doppelmagnum. Einige (Internet-) Vinotheken, zum Beispiel, bieten auch en détail an, die Eintel für 95, die Magnum für 199 Euro. Aber Vorsicht! Dieser Wein hat ein bedenkliches Geheimnis: Je leerer die Flasche, desto besser schmeckt er. Angelangt am Fuß der Bouteille, wird man ohne Frage eine neue öffnen. Magie des Weins!

2013 Reimitz Sangiovese erhältlich über:

Air Dolomiti - In-Flight-Magazine, Dicembre/Gennaio 2017, Nr. 135 S. 56
(in italiano)

Il sogno di Klaus

(Storia di Giovanni de Luca)

Un ettaro di vigneto a Tavarnelle Val di Pesa, una produzione di 3mila litri di sangiovese in purezza che gli ha dato fama e prestigio. Quando stapperete la vostra prima bottiglia di “REIMITZ” capirete cosa c’è dentro.

Panorami unici: La vista di cui si gode dalla terrazza dell’Azienda Agricola Poggio al Sole. La vigna Boronzky ha un’estensione di un ettaro.

La vita di Klaus Johann Reimitz potrebbe diventare il soggetto di un film. E sarebbe di certo una di quelle belle storie in cui la passione per l’arte e il vino è la protagonista assoluta.
Se fossimo nel XVII secolo, Reimitz sarebbe catalogabile come una vittima del “Grand Tour”, il classico viaggio che dava forma al carattere degli aristocratici e che spesso vedeva l’Italia come meta privilegiata. Ma andiamo con ordine. Il giovane Klaus ha 19 anni quando decide di lasciare la Germania per tuffarsi nel Belpaese. Vive gli ultimi anni della dolcevita romana, poi si sposta a Perugia, città dove si iscrive all’Accademia Belle Arti “Pietro Vannucci”, potendo nalmente approfondire la conoscenza dell’arte italiana.

Silenzio: Il vostro prossimo Reimitz sta prendendo forma in questi legni Palato no e voglia di esplorare territori sempre nuovi. Le doti necessarie per diventare un grande produttore di vino.

Fa anche il restauratore nella bottega di Carlo Mancini, una delle più apprezzate della città e qui conosce molti fra i protagonisti della scena culturale di quegli anni, compreso Roberto Manetti, storico dell’arte e fratello di Sergio, suo futuro mentore in ambito enologico. Quando la famiglia Manetti decide di acquistare la Fattoria Montevertine, una grande tenuta a Radda in Chianti, Klaus estende le scienze umanistiche al mondo del vino, trovando nuovo terreno fertile per la sua creatività e dimostrando un talento non comune, che il suocero sa riconoscere e valorizzare. Grazie all’incontro con Giulio Gam- belli, uno dei massimi esperti di Sangiove- se, nascono grandi vini. Reimitz impara a conoscere nel profondo queste uve, e la sua sensibilità permette alla cantina di farsi apprezzare nel mondo.

In nome del Sangiovese: Klaus Johann Reimitz è considerato uno dei massimi esperti di questo vino. Grazie a Reimitz e ad altri ispirati viticoltori il Sangiovese, nelle sue infinite declinazioni è diventato uno dei simboli della Toscana nel mondo.

Ma Klaus Johann Reimitz è uno spirito inquieto e nel 2006 lascia Montevertine per coltivare la sua nuova idea, dar vita ad un sangiovese in purezza capace di esaltare la vera anima di questo vitigno. Obiettivo dichiarato: poche bottiglie, qualità alle stelle, per un pubblico di palati fini.
Inizia così la ricerca del terreno giusto in cui partire con il progetto, perché per produrre un vino eccezionale occorre una vigna adeguata. La trova a Tavarnelle val di Pesa nella tenuta di Johannes Davaz, titolare dell’Azienda Agricola Poggio al Sole. Se volesse Reimitz potrebbe affabulare il giornalista di turno con descrizioni in nite della vigna e del terroir, ma da persona concreta liquida l’argomento con un sorriso mentre guarda la collina dove ha appena vendemmiato le sue preziose uve e dice semplicemente “ho tro- vato il posto giusto”. È la Vigna Boronzky: estensione 1 ettaro, 3mila litri di vino, meno di 4.000 bottiglie. Etichetta minimalista, compare solo “REIMITZ” e l’indicazione dell’annata.
Non occorrono altre parole. Procuratevi un cavatappi e sarà un’intensa esperienza.

Lo trovi da Sotheby’s:
L’enoteca sotto casa non ha nemmeno una bottiglia di Reimitz? Nessun problema, la trovate on line su

Air Dolomiti - In-Flight-Magazine, December/January 2017, Nr. 135 P. 56
(in english)

Klaus dream

(Story Giovanni de Luca)

A mere hectare of vineyard in Tavarnelle Val di Pesa, a production of just 3000 litres of the pure Sangiovese that has earned him fame and prestige. Uncorking your first bottle of “Reimitz” is a revelation.

Marvellous views: The view from the terrace at the Azienda Agricola Poggio al Sole. The Boronzky vineyard encompasses just one hectare.

Klaus Johann Reimitz’s life story would probably make a good lm. One of those uplifting tales featuring a passion for art and wine.
If we were back in the 17th century Reimitz could be conveniently pigeonholed as a victim of the “Grand Tour”, that classical journey, generally through Italy, designed to forge the character of young aristocrats. But first things first. Young Klaus was 19 when he decided to leave Germany and seek sunnier climes in Italy. He managed to catch the last years of the Dolce Vita in Rome and then moved to Perugia, enrolled at the Accademia Belle Arti “Pietro Vannucci”, finally managing to study Italian art.

Silence: Your next Reimitz is maturing in these cask. A highly-developed palate and an infinite desire to break new ground. Necessary traits in a great wine producer.

He also saw service as an art restorer in Carlo Mancini’s workshop, one of the most revered experts in town, and it was here that he met so many leading figures from the dominant cultural scene of those years, including Roberto Manetti, an art historian and brother of Sergio, his future mentor in the wine-making trade. When the Manetti family decided to buy the Fattoria Montevertine, a vast estate in Radda in Chianti, Klaus extended his studies of the humanities to include the world of wine, finding fertile new soil for his creativity and demonstrating an uncommon talent that his father-in-law recognised and cultivated.
With the help of Giulio Gambelli, one of the greatest experts in Sangiovese, great wines were born. Reimitz learned all there was to know about Sangiovese and his sure instinct helped the winery gain worldwide recognition.

In the name of Sangiovese: Klaus Johann Reimitz is considered a leading expert on Sangiovese, one of the inspired winemakers who made this wine the symbol of Tuscany worldwide.

But Klaus Johann Reimitz is a restless spirit and in 2006 he said goodbye to Montevertine to follow his new lodestar, a pure Sangiovese embodying the very soul of this varietal. His declared objectives were: a limited number of bottles of sublime quality for connoisseurs.This vision inspired his search for the right land, because an exceptional wine required an exceptional vineyard. Klaus finally found his ideal at Tavarnelle in Val di Pesa on the estate of Johannes Davaz, owner of the Poggio al Sole Farm. Reimitz wouldn’t have the slightest difficulty in dazzling journalists with lyrical descriptions of his vines and their terroir but, like the practical person he is he just shrugs the issue off with a smile as he gazes at the hill where he has just harvested his precious grapes and says simply “I’ve found the right place”. “The right place” is apparently Vigna Boronzky: 1 square hectare, 3000 litres of wine, fewer than 4000 bottles. The label is minimalist, it merely says “REIMITZ” and gives the year of production. Nothing else is necessary. Just pull out a bottle opener for an intense experience.

Sotheby’s wine:
The off-licence on the corner doesn’t stock so much as a single bottle of Reimitz? No problem, you can buy it on line at

Finkenweine - Dr. Lutz Krämer: Weinbriefe
21. Mai 2017


Was passiert, wenn Pension und Passion aufeinander treffen…? Klaus Reimitz hat gute zwei Dutzend Jahrgänge Pergole Torte gekeltert und denkt gar nicht ans Austrinken. Unter eigener Regie möchte er die pure Essenz der Sangiovese herausarbeiten, die intrinsische Schönheit nach außen kehren und eine Ode an die Toskana in Flaschenform verfassen. All dies gelingt ihm im herausragenden Jahrgang 2013 noch erstaunlicher als in den beiden Vorgängerjahren. Wenn Sie die Toskana lieben und die Quintessenz der seit Römerzeiten favorisierten Traube schmecken möchten, dann kann ich Ihnen diesen Wein nur wärmstens empfehlen. Ein Supertoskaner, der eigentlich gar keiner ist, weil er so klassisch und rein daherkommt, dass selbst ein Chianti wie eine Modeerscheinung schmecken dürfte…

In einer Verkostung mit Klaus Reimitz lernt man mehr als beim Studium zahlreicher Bücher! Aus ihm spricht sowohl die langjährige Erfahrung als auch die ehrliche Berufung. Man spürt viel Humor aber keinerlei Verblendung oder gar Geltungsbewusstsein; das hat er nicht nötig. Und so verstehe ich bei einer Verkostung seines 2013er Weins aus der Magnum nebst einem (auch nicht schlechten) Percarlo zumindest in Ansätzen, warum der eine Wein so anders als der andere schmeckt. Über den Weinberg, den Schwefel, die Weinbereitung an sich und den Ausbau wird gesprochen; zwischen all der Analyse stets eine würzige Anekdote von der Ankunft des Riedelglases in der Toskana hin zu der Goldgräberstimmung der 80er Jahre. Bei der Verkostung des 2013er Reimitz meine ich, all diese kleinen Anekdoten zu schmecken als materialisiere sich ein Stück toskanische Gegenwartsgeschichte in meinem Glas. Einerseits komplex und changierend und andererseits von steter Klasse und Aristokratie erzählend, wechselt der Wein fast minütlich sein Gemüt. Es geht nicht um vordergründige Fruchtaromen und auch nicht um höchste Tanninkonzentration, sondern um echte Finesse, um Ausgewogenheit und Schönheit.

Der Wein unterhält sich mit mir!

Ich kenne wenige Weine, die unter Reintönigkeit nicht die ordinären Grundaromen einer Rebsorte verstehen, sondern die Traube als Vehikel des Terroirs selbst verstehen und in reinster Form wiedergeben. Es mutet philosophisch an, den Wein zu ergründen und ihn zu beschreiben. Aber ist der Geist des Weines nicht oft genug Quell der Selbstentdeckung und des großen Kontexts? Es gibt immer wieder schräge Diskussionen darüber, ob Sangiovese etwas mit Pinot Noir zu tun hat. Die eine Fraktion sagt nein, denn die Aromatik ist analytisch gesehen nicht miteinander zu verwechseln. Die andere Fraktion forscht nicht nach der Analyse und dem Ursprung, sondern nach der Wirkung. Und die kann bei einem minimalinvasiv ausgebauten Sangiovese nahezu identisch mit der eines Pinot Noir à la Roumier, Groffier oder vielleicht Drouhin sein. Für mich ist der Wein burgundisch in der Wirkung, aber nicht in seinem Sein.

Excerpt from FINE Das Weinmagazin
1/2015, March 15, 2015

REIMITZ or the Beauty of Wine

(Text by Till Ehrlich, Photos by Marc Volk)

Sangiovese solo: “Reimitz” is a new Tuscan cult wine from the Chianti Classico. Yet it is deeply rooted in the tradition of the finest Italian vines. The vintner Klaus Johann Reimitz, who produces this rare wine on his own, ensures this.

The very first vintage in 2011 was a resounding success. It embodies the taste of the Sangiovese grape in a direct, gracious way: not loud, but harmonious, delicate, and differentiated. A grape variety, a vineyard, a barrel, a vintner, a wine. No oak aroma, no toast notes, no false frills. Without Cabernet, without Merlot, without Canaiolo, without Colorino. This red wine, which succinctly bears the name of its vintner, “REIMITZ”, is something like the sum total of a Tuscan vintner’s life. The label comes across as unspectacular, elegant, is a testimony to stylistic confidence and timelessness, as if it had been around for decades. It was, however, only designed for the “Reimitz” in 2013. This wine is seemingly about simple things, about good color, a good scent, a good taste. There’s nothing contrived, except that it is not easy to perfect what is simple (...) Simple does not mean that it is easy to make. One has to really understand the old Etruscan vine variety Sangiovese. To do so a vintner needs the experience of the ups and downs of many vintages, good, average, difficult ones. In short: a intensive vintner’s life. “Sangiovese is something totally tender, delicate. It’s not an everyday wine,” Klaus Reimitz says.

The concept of beauty is perhaps the key to understanding Klaus Reimitz and his wine. It is based not on technologically influenced faith in optimization, but on an aesthetically shaped mindset. Reimitz does not like referring to wines as great. He calls a wine he thinks is a success “wonderful”, and one has an inkling that the entire history of the idea of beauty resonates in the word, in particular the notion that the order-giving form of beauty is able to turn richness into lightness.

Because Klaus Reimitz considers the natural fruit and structure of the Sangiovese as something g fragile and delicate, he does not use barriques for the refinement process, but rather oval 1,500-liter barrels. “The wood should not impart any aroma to the wine,” he emphasizes, “it’s just a container in which my wine matures.” Reimitz gives his wine the time it needs at every stage of its development. Depending on the vintage’s characteristics the wine matures in the barrel 24 to 26 months. There is no fining, no filtration. During the long, gentle refinement the wine stabilizes on its own. Every step in the production of the wine is performed with caution and care. As such, for Klaus Reimitz point in time at which the yeast is extracted is the decisive moment in the refinement, because in his opinion it has a significant influence on the quality of the wine. “Before the yeast is extracted I do a lot of sampling, reconsider, and sometime or other I make a decision.”

With every vintage Klaus Reimitz addresses the question of “how far one can go with the wine.” For him it is not about which vintage is better, because every vintage is different, and has a face of its own. Like the 2011, which in a glass displays a wonderful transparent ruby red. Its scent combines intensity with crispness and elegance, cool and warm aromas. Enormously complex and refined, its taste unfolds an uncontrived manner, which comes across as direct, but not unsubtle, but rather graceful and weightless. The 2012 vintage has great body and potential; it is a wonderful wine with an expression all of its own, one which combines its crispness with silky tannins and wild cherry so sublimely and vibrantly, that one has an idea of the intensity of taste it will release, when one day it has fully matured.

To make a big wine with only one grape, the capricious Sangiovese, is a challenge. If the masterpiece succeeds, Reimitz calls the wine "beautiful".

A wine can never be better than what the grape delivers. Reimitz does not make wines that are not in keeping with nature and does not rely on the short-term effect of aromas, color, scents, and consistency. Rather, he goes in search of values that can come together in the wine in the long term and remain vibrant throughout its entire development stage. In this context it is not about the effect of individual components such as acid, tannins, and alcohol, but about expressing the character of the wine throughout its entire lifespan. It was with this in mind that he developed (...) the “Reimitz”. The wine’s inner harmony does not represent reduction in the sense of omitting something, as practiced in the case of labored wine concentrates and essences. Rather, the harmony signifies a coming alive, a concentration of the essential.

For Klaus Reimitz this permanent balancing act and the possibilities the process offers are the deciding factor in the production of the wine: When is the right moment to do something or let it be? Should you want a moment before extracting the yeast or not? With that you also need to know that in wine production decisions are irreversible and that a wine does not forget anything. “The quality is the result of the sum total of all this experience. There is no “too much”, it is like giving birth, the wine is always moving.” Klaus Reimitz does not rely on readings and technical parameters, but rather on his sense, the intuition he has developed through experience. “At the end of the day all you have is your sense of taste and smell.”

Like a great art work, a great wine cannot be thought out and planned ad nauseam. This peculiarity is part of the essence of wine making: It is stylistically expressed in the wine through the coexistence of subtlety and intensity. There can also be inconsistencies, which make it inimitable and unique – wonderful. “Reimitz” is a product that expresses the beauty of Tuscan wine.

Frankfurter Allgemeine Sonntagszeitung
February 16, 2014

Stuart Pigott:
“That’s what makes it a cult wine”

There is often talk of “cult wines”, but what is behind it? Presumably the most obvious characteristic is that a cult wine is by no means cheap and readily available, not a wine you will find on the shelves of your supermarket for EUR 4.99. Should you ever happen to come across a cult wine there, it will be several price levels higher and stand out from its non-cult fellow wines. However, should it not be expensive after all, demand for it will far exceed the amount produced, and for this reason it will be rare.

One wine that has just made it to the cult category, the “REIMITZ” from Tuscany, demonstrates how things work. For over 20 years Klaus Reimitz was an enologist at the Montevertine estate near Radda in the Chianti region. During this time the estate’s top red wine, “Le Pergole Torte” emerged as a genuine cult wine. It caused many a critic to effervesce with enthusiasm. After the first acclaimed vintages, however, it as good as liberated itself from the critics’ praise, surviving instead on the deep-rooted enthusiasm of consumers – an indispensable characteristic of candidates for cult wine status.

Disagreements with the owners of Montevertine followed, and Reimitz left. Helped by a few old friends he embarked on a new project. He discovered a first-class vineyard growing only Sangiovese, the main vine in Tuscany, and in 2011 produced the first wine of his own. It goes without saying that the reputation of “Le Pergole Torte” was a help, and his new wine attracted a lot of interest. Yet a new wine with a self-confident price is by no means a cult wine. No, such a wine must have a particular taste, which is certainly the case with the 2011 “REIMITZ”. Sangiovese red wines can be emphatically acidic and dominated by bitter tanning agents; this is often covered up by blending in smoother wines made of other grape varieties and a vanilla note.

None of this can be said of the 2011 “REIMITZ”. It stands out instead for a brilliant sour cherry note and a hint of pomegranate, coming cross as full-bodied, silky, and filigree at one and the same time. It can be said with some degree of certainty that what still seems to be a very youthful wine is admirably suited to laying down; yet another essential prerequisite for a cult wine. And what about availability? Purchased directly it only comes as a “lot”; each lot consists of 24 individual bottles, six magnums (1.5-liters) and one double magnum (3 liters) per vintage. Dealers and restaurateurs might well be able to cope with that, but it is steep for normal wine drinkers, kin terms of price as well. (Inquiries to

It is expected that some purchasers of lots will then sell their bottles. If “REIMITZ” is then offered at a higher price than directly from the producer, it will be well on the way to becoming a cult wine.

Wein am Limit
19.1. 2014

Thomas Schröder ist Chefredakteur des Weinmagazins „Fine“ und ein Vollblutjournalist mit einer beeindruckenden Vita. Auch als Fernsehproduzent hat er sich einen Namen gemacht.

Hendrik Thoma im Gespräch mit Thomas Schröder

Heute geht es um einen gemeinsamen Freund von uns. Klaus Reimitz hat an der Seite von Sergio Manetti von Montevertine aus der Toskana einen der beeindruckendsten Weine dieser Region gekeltert: Der „Le Pergole Torte“ war seiner Zeit lange voraus. Er wurde in den Jahrzehnten zu einer Ikone und als sogeannter „Supertuscan“ klassifiziert. Denn in den 80iger Jahren setzten die meisten Winzer in dieser Region auf die Mithilfe der farbintensiven Sorten Cabernet Sauvignon und Merlot, um den säurereichen Sangiovese zu mehr Fülle zu verhelfen. „Le Pergole Torte“ ist die Antipode dazu. Ein eleganter, feiner Stoff, der aus 100% Sangiovese gekeltert wurde und jeweils für ein Jahr in großen Fässern aus slawonischer Eiche und ein weiteres in Barriques reift. Ein Wein um des Weines willen und kein Monsterstoff im Discoformat, der einfache Geschmäcker bedient.
Vor einigen Jahren hat Klaus Reimitz aus familiären Gründen das Weingut Montevertine verlassen. Damit ging einer der charismatischsten Winzer, die ich kenne. Mit dem 2011 „Reimitz“ feiert Klaus sein Debut and gleichzeitig ein fulminantes Comeback.
Auf dem Weingut Poggio al Sole hat er eine kleine Parzelle namens „Boronzky“ gepachtet und darf die Kellerräume des Weinguts mitbenutzen. Schon mit dem ersten Jahrgang zeigt sich die Hand des Meisters im Umgang mit dem störrischen Sangiovese. Ein feiner, duftender Rotwein, der mit jedem Schluck besser wird. Die fein eingebundene Säure und das Bukett von Sauerkirsche lässt an einen jungen Burgunder denken. Mich persönlich fasziniert der behutsame Umgang mit dem Holz, der einen würdigen Rahmen für das Gesamtkunstwerk liefert. Leider erlebe ich zu häufig, dass der „Holzaffe“ das Fass gerammelt hat und von dem Wein nur ein Haufen Speerholz übrig bleibt. Beim „Reimitz“ merkt man die Klasse und das Gespür seines Schöpfers für Ausgewogenheit. Das dieser Wein mit den Jahren noch besser wird, lässt seine Substanz deutlich spüren. Es geht eine ungewöhnliche Leichtigkeit und trotzdem eine mundausfüllende Sattheit von ihm aus.
Der Wein wird aufgrund der geringen Mengen die von ihm produziert werden nur in einem Gebinde von 24 Eintel, 6 Magnum und 1 Doppelmagnum abgegeben. Wer den Wein kaufen möchte, der schickt am besten eine Mail an Ausdrücklich weise ich darauf hin, dass weder Thomas Schröder noch ich ein finanzielles Interesse an diesem Wein haben. Im Gegenteil, wir freuen uns das ein alter Freund die Weinwelt mit seinem Können und seiner Leidenschaft wieder bereichert.

„In taste we trust!“

Liebe Grüße,

Dieses Video kann auch angeschaut werden unter:

Wine Order

Here you have the opportunity to tell us your order request for your REIMITZ wine. By completing the form you do not trigger a binding order process, but automatically generate an e-mail that you forward to us. We will then check your order request and contact you immediately.

Minimum order quantity is one lot.

1 lot consists of:

24 Bordelaise (0.75-liters)
6 magnums (1.5-liters)
1 double magnum (3 liters)

Identity details: I am

Reimitz IGT Sangiovese 2014

Reimitz IGT Sangiovese 2015

Reimitz IGT Sangiovese 2016

Reimitz IGT Sangiovese 2017


Reimitz Sangiovese Bianco 2016

Reimitz Sangiovese Bianco 2017


(With a click on the »Send button« you will not trigger a binding order.)

REIMITZ wine can be purchased via the following addresses:

Italvini - Roberto de Santis
Motzstr. 62 · D-10777 Berlin, Germany · Tel. +49 (0)30 31013263

Rocaille GmbH
Michael Spreckelmeyer
Weißenburgstr. 19 · D-40476 Düsseldorf, Germany · Tel. +49 ( 0)211 97711737

Matthias Popp
D - 14467 Potsdam, Germany · Tel. +49 (0)160 96741085

Copenhagen Wine
Søvej 138B - DK 2791 Dragør - Denmark - Tel + 45 2810 0806

Finkenweine - Dr. Lutz Krämer
Kaulbachstr. 6 · D-14612 Falkensee, Germany · Tel. 0049 (0)3322 232501

Franz Keller Weinhandel
Badbergstrasse 22 · D-79235 Vogtsburg-Oberbergen, Germany · Tel. 0049 (0)7662 933011

Bacchus-Vinothek Weinhandlung Grimm
Oberndorfer Strasse 2 · D-78628 Rottweil, Germany · Tel. 0049 (0)741 17206

Lorenz Adlon Weinhandlung
Behrenstraße 72 · D-10117 Berlin, Germany · Tel. 0049 30 301117-250

deuna GmbH 6 Co.KG
Curt-Frenzel Strasse 10A · D-86167 Augsburg, Germany · Tel. 0049 821 74 77 00

Richtiarkade 16 · CH-8304 Wallisellen, Switzerland · Tel. +41 (0)43 444 74 74

Kiefernhainweg 74 Via Pineta · I-39026 Prad am Stilfserjoch, Prato allo Stelvio
Südtirol, Alto Adige, Italy · Tel. 0039 0473 616012

Club 67 Pall Mall
St. James‘s · London SW1Y, U.K.

Sotheby‘s Wine
1334 York Ave · New York, NY 10021, U.S.A. · Tel. 001 212 894 1990

Editorial Content


Klaus Johann Reimitz

Ragower Weg 7
D-12527 Berlin

Mobil: 0049-(0)15157818394

USt-IdNr. DE301763256
Idr.Nr. 26 617 345 804

Responsible for content: Klaus Johann Reimitz (Adress see above)

Disclaimer: Despite painstaking control of the content, I assume no liability for the content of external links. The operator of those links are fully and exclusively responsible for the content of linked pages.

The entire content of this document, wether pictorial, audio or in the form of text, is subject to copyright.

Photos: © Marc Volk; Berlin
Composings: © Orangefarm

Concept and Realisation: © Orangefarm



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Responsible for content: Klaus Johann Reimitz

Fattoria Montevertine
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Mobil: 0049-(0)15157818394

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