Le Ragnaie, Brunello di Montalcino, Italy 2018

“The 2018 Brunello di Montalcino is delicate and fine with aromas of wild cherry, licorice, grilled herb and pressed violet. It brings on more power to the palate with medium-rich concentration, pretty freshness and silky tannins. The fine tannic management stands out here, as does its contained alcohol. In a vintage that sees very high alcohol levels across the board, Le Ragnaie should be congratulated on maintaining a more moderate 13.5% alcohol content. Winemaking sees cement and large oak casks.”-94WA, 2024-2038

Le Ragnaie is known for its elegant, terroir-driven wines that stand out in this Tuscan powerhouse category. The owner and winemaker, Riccardo Campinoti, acquired the property in 2002 and now farms 15.5 hectares of some of the highest altitude vineyards in Montalcino. Le Ragnaie’s wines are made from 100% Sangiovese Grosso and exhibit elegance and finesse. All Brunello wines are fermented in concrete without selected yeast followed by a long maceration of up to 90 days and three years in large Slavonian oak botti. All wines are bottled unfiltered and certified organic in the vineyards and cellar.

All vineyards are worked following the strict guidelines of organic agriculture. Le Ragnaie uses no chemical fertilizers (only minimal use of Bordeaux mixture and powdered sulfur) and plants cover crops (legumes, clovers, and grasses) in the fall in lieu of fertilizer. This helps to regenerate the land after a long summer season and to enrich the organic matter in the soil. Additionally, the diversity of plants in the vineyard prevents superficial erosion and enhances water absorption and retention. Plus, it provides an important habitat for many species of animals and insects.

Grapes are harvested by hand, destemmed, and table sorted. The grape musts are then placed in cement vats to begin maceration and fermentation. They remain in these vats for 25-40 days. After pressing, they are placed in barrel—both 25hl Slavonian oak and 225-liter Allier oak barrels.