The fruit for La Ragnaie Brunello di Montalcino hails from three organically farmed vineyards within the Ragnaie estate, which together comprise 50% of the blend. The other two sites are Fornace, which brings richness and suppleness and Petroso, a vineyard next to the famous Soldera, which adds structure and texture to the final assemblage.

The juice sits on its skins for 40 days in concrete fermenters before being racked to 25hL and 50hL Slavonian casks for 36 months of aging. The resulting wine is one that Burgundy and Barolo lovers may fall in love with before many Sangiovese lovers but make no mistake - this is Brunello. The profile is the super-classic mix of sweet red cherries, smoke, tobacco, cedar and wild herbs that lift from the glass in a perfumed, silky Brunello that captures the essence of Sangiovese Grosso.