The grapes for this great wine come from Castelnuovo dell'Abate’s best vineyard parcels, south of Montalcino and at the foot of Mount Amiata. Less than 2,000 bottles are produced annually and the Fornace cuvée, along with Vigna Vecchia, are the estate’s flagship wines. Fornace is a more classic and feminine Brunello and one of the appellation’s greatest successes as underscored by several major critics like the Wine Spectator’s James Suckling, the Wine Advocate and Vinous.
Le Ragnaie’s Brunello Di Montalcino Fornace has a deep ruby red colour and a complex nose of cherry, strawberry, balsamic and mint. On the palate, flavours of red fruit and balsamic intermingle with herbs, iodine and liquorice. The finish is long and impressive. The silky tannins and tight acidity will allow it to continue to improve in the coming years. A great wine.
Enjoy this beautiful and prestigious Brunello di Montalcino with grilled or braised meat.
Sandy clay and limestone soil
From the organic Castelnuovo dell'Abate vineyard, renowned for its exceptional soil quality, 40 year-old vines, Guyot pruning, southwest exposure
Manual harvesting and sorting after de-stemming. Maceration and fermentation with the skins with indigenous yeasts in concrete tanks for 40 days. Slovenian oak barrel aging for 36 months
James Suckling, vintage 2012, 95pts
Wine & Spirits magazine, vintage 2012, 94pts
Wine Spectator, vintage 2012, 94pts
Robert Parker, vintage 2012, 93pts
Antonio Galloni, Vinous Media, vintage 2012, 93pts
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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