The fruit for La Ragnaie Brunello di Montalcino hails from three organically farmed vineyards within the Ragnaie estate, which together comprise 50% of the blend. The other two sites are Fornace, which brings richness and suppleness and Petroso, a vineyard next to the famous Soldera, which adds structure and texture to the final assemblage.
The juice sits on its skins for 40 days in concrete fermenters before being racked to 25hL and 50hL Slavonian casks for 36 months of aging. The resulting wine is one that Burgundy and Barolo lovers may fall in love with before many Sangiovese lovers but make no mistake - this is Brunello. The profile is the super-classic mix of sweet red cherries, smoke, tobacco, cedar and wild herbs that lift from the glass in a perfumed, silky Brunello that captures the essence of Sangiovese Grosso.
Le Ragnaie winery extends over 28 hectares in Montalcino in the Tuscan province of Siena. The land is cultivated with both vines and olive groves, grown according to the guidelines for organic agriculture. The vineyards are divided into three distinct parcels of land throughout Montalcino which allows them to produce three diverse terroirs of Brunello: Le Ragnaie, Petroso, and Castelnuovo dell'Abate.
Riccardo and Jennifer Campinoti purchased the Le Ragnaie property with a mix of old vines and younger plantings. The estate spreads across 42 acres, 12 acres of which are in the zone where the cellars are based, Le Ragnaie itself. The vines are the highest of any in Montalcino, some reaching 1,960 feet above sea level, in the south-facing central zone over Soldera di Case Basse. As one of the highest points in the region, it became famous for bird catchers, and in fact the traditional bird catchers' net features on the label as part of the winery's logo. The estate takes its name from the fact that this net looked rather like a spider's web (Ragna, in Italian.)