Unlike many wineries that make Rosso Di Montalcino with their lower quality grapes, Le Ragnaie vinifies theirs according to the same strict criteria as their best Brunello wines, since these grapes come from the excellent Castelnuovo dell'Abate vineyards south of Montalcino and at the foot of Mount Amiata. Like their Brunellos, the harvest is manual and a strict selection is made after de-stemming. Maceration and fermentation take place at low temperatures and last for about 40 days in concrete tanks. For this beautiful vintage, the wine also was aged 24 months in Slovenian oak casks. The result is a serious and very well made wine that could rival certain Brunellos.
Le Ragnaie’s Rosso Di Montalcino has a deep ruby red colour and an aromatic bouquet of black cherries, balsamic, herbs and spices. Medium-bodied, it is round and smooth on the palate with flavours of cherry and blueberry that give way to a long cherry pit finish. Elegant, it will gain in complexity after two or three years of aging.
Try this elegant wine with braised veal or lamb, grilled vegetables or simply with a plate of charcuteries.
Clay-limestone with volcanic tuff
Organic vineyard located in the "ilcinesi" section renowned for its soil quality. Guyot pruning, southwest exposure
Manual harvesting and sorting after de-stemming. Maceration and fermentation with the skins by indigenous yeasts in concrete tanks. Aging in Slovenian oak barrels for 24 months
"Le Ragnaie's 2012 Rosso di Montalcino is initially tight and compressed with focused tones of cassis, licorice and balsam herb. You get a good dose of that inner complexity and elegance that is characteristic of its big sister wine, Brunello di Montalcino. It also shows a similar ability to change and evolve in the glass with each passing minute. The 2012 vintage was a very good one for Rosso di Montalcino (and the entire appellation) and this wine definitely shows that promise."
Wine Advocate, 90pts
"Le Ragnaie's 2012 Rosso di Montalcino emerges from two parcels in Castelnuovo dell'Abate. Ample and full on the palate, yet also restrained in style, the 2012 impresses for its overall balance. There is a lovely element of stoniness that gives the fruit an extra kick of freshness and energy in this warm, dry vintage. This is the first vintage the Rosso spent two full years in cask, which marks a move to a more serious style."
Vinous Media, Antonio Galloni, 91pts
The Le Ragnaie estate is located on the hills of Montalcino, more than 500 meters above sea level and covers over 28 hectares. The multiple parcels, collected into three main vineyards, are all organically farmed. Several different wines are elaborated on these Brunello terroirs. The vineyards are planted with Sangiovese and no herbicides, pesticides or fertilizers are used, and yields are kept very low to maximize grape quality. Moreover, in order to foster soil enrichment and regeneration, and also to counteract erosion, the vine rows are planted with clover, grass or vegetables. The owners, Riccardo and Jennifer Campinoti, oversee all operations. They produce wines with character that are, year after year, rated among the best in Montalcino.
The Brunello Di Montalcino appellation is located 65 km south of Siena. In this picturesque setting, the hills are spread in waves dotted with forests and medieval villages, such as Montalcino, located in the middle of the appellation of the same name. Until the 1970s the wine industry was inconsequential in this part of Tuscany, even though its climate is more suitable for grape growing than other sectors of the region. It has gained popularity however: in four and a half decades, Montalcino has gone from having around ten grape growers and wine makers to more than 200. Fortunately, the majority are family businesses or small operations. In 1968 the appellation was awarded the quality assurance label DOC, and later promoted to DOCG Chianti in 1980. Although Chianti is Tuscany’s most popular appellation, Brunello Di Montalcino is undoubtedly the most prestigious. Currently it produces wines that are among Italy’s most famous and expensive.
Montalcino has a double advantage: it benefits from having a warm and dry climate and rocky and poor soils, making it probably the best Tuscan terroir. The Mount Amiata ridge, whose highest peak is 1,700 meters, dominates the landscape and offers excellent protection against the elements that come from the south. Soils are diverse which is reflected in the character of the wines. Hilltops have sandy soils while volcanic tuff deposits are more frequent in the vicinity of Mount Amiata.In general, Brunello Di Montalcino wines proffer great power with firm tannins that, after several years of aging in the cellar, reveal sublime bouquets of flowers, tobacco and spices.
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