From one of the best parcels of the Vigna Vecchia (old vines) vineyard, this wine demonstrates the incredible results of the fusion of a high quality soil with the skills and motivation of a determined young winemaker. An exceptional Brunello produced in very small quantities, about 3,000 bottles per vintage, that regularly ranks among the appellation’s greatest wines. Fermentation takes place in concrete vats for forty days, then the wine is aged in oak barrels for 36 months before bottling. All in all, an exceptional wine.
Le Ragnaie’s Vecchia Vigna Brunello Di Montalcino has an intense ruby red colour and a complex nose of black cherries, tobacco, leather, nutmeg, sage and eucalyptus. In the mouth, the minerality arises and brings fresh red fruit and balsamic flavours that persist for many seconds. The firm tannins and lively acidity gives it a bright future. A great wine among Montalcino’s most remarkable successes.
This wine needs time but will beautifully pair with braised meat and grilled meat perfumed with fresh herbs. If you drink it young, a rare piece of meat would be ideal.
Sandy clay and limestone soil
Made from 40 year old Sangiovese vines. Organic vineyard, renowned for the quality of its soil. Guyot pruning, south west exposure
Manual harvesting and sorting after de-stemming. Maceration and fermentation with the skins by indigenous yeasts in concrete tanks. Slovenian oak barrel aging for 36 months
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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