Le Ragnaie Brunello di Montalcino 2017
Our cellar is located on Le Ragnaie estate. It has recently been expanded and remodeled and allows us to work in an extremely safe and clean environment. Once the grape bunches are harvested by hand they are destemmed and placed on a vibrating table. This process allows us to eliminate any “bad” grapes, leaves and stems that were not removed in the destemmer. It also ensures that any all of the grapes that are made into wine are of the highest quality.
The musts are then placed in cement vats to begin the maceration and fermentation process. They will remain in these vats for anywhere from 25 to 40 days. Next they are pressed and placed in barrels. We use both 25hl Slovenian oak and 2,25hl Allier oak barrels in this process. The length of time that the wine remains in the barrel varies. The Brunello di Montalcino rests for 36-48 months in 25hl Slovenian Oak Barrels. Next the wine is bottled where it rests in a temperature and humidity controlled environment until it is ready to be put on the market.
Wine Advocate – “The 2017 Le Ragnaie Brunello di Montalcino is a delicate and graceful expression that unfolds carefully to reveal wild berry, dried lilac and pretty earthy tones. This 26,000-bottle release fits into that enviable school of Brunello that prioritizes tradition, elegance and purity. These are the basic traits of a great Sangiovese, but they are not easily achieved by all. Le Ragnaie’s identity is deeply linked with these efforts. Lifted notes of dried mint or Mediterranean herb appear on the close.” (94 Pts)
Decanter – “Le Ragnaie’s ‘entry-level’ Brunello wasn’t impoverished by the estate’s single-vineyard bottlings. It shows dried pressed violets and plump crushed cherry right out of the gate, with great purity. The tannins are firm and grippy, giving support to a substantial core and crunchy finish.” (91 Pts)