Le Ragnaie
Le Ragnaie winery extends over 28 hectares in Montalcino, Tuscany. The land is cultivated with vines and olive and they follow the guidelines for Organic Agriculture. The vineyards are divided into three distinct parcels of land, which allows them to produce three diverse 'terroirs' of Brunello: Le Ragnaie, Petroso, Castelnuovo dell'Abate. Once the grape bunches are harvested by hand they are destemmed and placed on a vibrating table. This process allows 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 processed into wine are of the highest quality. The musts is then placed in cement vats to begin the maceration and fermentation process. Next, they are pressed and placed in barrels. They 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 depends on the different vintages. The Rosso di Montalcino remains for 9 months in barrels and we use barrels of various dimensions for this wine. The Brunello di Montalcino remains for 36-48 months in 25hl Slovenian Oak Barrels. Next, the wine is bottled where it remains in a temperature and humidity controlled environment until it is ready to be released on the market.
Le Ragnaie
Le Ragnaie winery extends over 28 hectares in Montalcino, Tuscany. The land is cultivated with vines and olive and they follow the guidelines for Organic Agriculture. The vineyards are divided into three distinct parcels of land, which allows them to produce three diverse 'terroirs' of Brunello: Le Ragnaie, Petroso, Castelnuovo dell'Abate. Once the grape bunches are harvested by hand they are destemmed and placed on a vibrating table. This process allows 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 processed into wine are of the highest quality. The musts is then placed in cement vats to begin the maceration and fermentation process. Next, they are pressed and placed in barrels. They 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 depends on the different vintages. The Rosso di Montalcino remains for 9 months in barrels and we use barrels of various dimensions for this wine. The Brunello di Montalcino remains for 36-48 months in 25hl Slovenian Oak Barrels. Next, the wine is bottled where it remains in a temperature and humidity controlled environment until it is ready to be released on the market.