Winemaker notes: "The grapes come from the highest part of the Ragnaie vineyard, above the 600 meter threshold that the government slapped on Brunello and Rosso di Montalcino production, prior to 2016. The grapes are hand-harvested and hand-sorted, fermented without any additives in concrete tanks spending just other two weeks on skins; this adds complexity and a tight, tannic structure. The juice is then racked to Slavonian cask where it rests for 12 months and then an ad

At a Glance

• Origin: Montalcino, Tuscany, Italy
• Varietal & Type: Sangiovese
• Vintage: 2022
• ABV: 13%
• Vineyard Soil: Galestro and clay (Montalcino)
• USNW Classification: Natural

Tasting Notes & Pairing

• Profile: fragrant raspberry, worked leather and dried scrubby herbs
• Food Pairing: Pasta with ragù, grilled meats, pecorino
• Serving Temp: 60-65°F (Slightly below room temp)

About the Winemaker

Le Ragnaie is owned by husband and wife team Riccardo and Jennifer Campinoti. Riccardo started at Le Ragnaie in 2002 (the winery was originally founded in 1991) and has grown it into one of Montalcino's most respected estates. The 28-hectare property extends across three distinct parcels throughout Montalcino, cultivated with vines and olive groves following organic agriculture.

Le Ragnaie are among the pioneers in creating single-vineyard designated wines in Brunello. 'I love Burgundy, they're my favorite wines,' Riccardo explains. 'I envy them for the different characteristics they can get in a wine in such a small area.' He sought out vineyards in his favorite sites: Castelnuovo dell'Abate (far south-east) and Montosoli (near Montalcino town), creating wines that show dramatic terroir differences—from 180m to 621m elevation.

Farming & Cellar: Since 2005, all wines are made in traditional style—long macerations, very light-handed winemaking, aging in large oak barrels and concrete. Riccardo avoids extraction and concentration, especially in warmer sites, keeping slightly higher yields there to preserve balance. At 600m, their highest vineyard performs exceptionally in warm vintages like 2007 and 2011—warm days, cool nights, less humidity. 'I wanted to make wines I like to drink,' he says.