Reimitz wine

Above Badia a Passignano, on a ridge dividing the Chianti Classico area from the Valle di Pesa and hidden behind a line of trees, lies Poggio al Sole, the estate owned by the Davaz family. This is also where, in 2010, Klaus J. Reimitz discovered the vineyard he would use to craft his Sangiovese wines.

This vineyard, sheltered by surrounding woods, was planted in 1992 on the hillside of Poggio al Sole. The vines face southeast at an elevation of 400 meters above sea level, thriving in ‘Galestro’ soil, a renowned Tuscan limestone and shale blend. 

Reimitz Rosso is a pure Sangiovese made exclusively from free-run juice, known as il mosto fiore, obtained from grapes handpicked and carefully selected, typically at the beginning of October. The maceration period lasts around two weeks, after which the wine is aged in stainless-steel vats to undergo malolactic fermentation. Nothing is used to aid fermentation, which occurs naturally, except for a minimal amount of sulfites to protect the wine from oxidation. This minimal intervention is made possible by the meticulous selection of the grapes.

Once ready, the wine is transferred into two 16-hectoliter oval barrels crafted from Vosges and Slavonian oak. The aging period ranges from 27 to 30 months, depending on the vintage. Afterward, the wine is bottled and matures for an additional 12 months before release. Annual production is approximately 3,000 Bordelaise bottles, along with special formats. 

Driven by his desire to explore the potential of Sangiovese, Klaus J. Reimitz decided in 2016 to vinify a small portion of his selection as a white wine. In this process, the grape bunches are left whole, without destemming, and immediately pressed at a cold temperature. After two weeks of fermentation, the wine undergoes complete malolactic transformation. It is then aged for nearly 15 months in a 6-hectoliter tonneau. The production is limited to approximately 600 standard bottles and 80 magnums.

Reimitz wines are unfiltered yet remarkably clear and polished. Mr. Reimitz firmly believes that extreme technology is unnecessary to craft an elegant and drinkable wine when one has a deep understanding of winemaking techniques.