93POINTS
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Brunello di Montalcino by Le Ragnaie 2004
Brunello di Montalcino
by Le Ragnaie 2004
Availability: Sold Out
$164.00
($984.00 per case)
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Producer : Le Ragnaie
Region : Italy (Italy), Tuscany (Italy)
Bottle Per Case : 6 x 750 ml
Food Pairing : Breads, Cured Meat, Ham, Hard Cheese, Red Meat, Roasted Vegetables
Tasting Notes
"The bilberry, boysenberry and spice aromas and flavors border on exotic in this effusive red. Though packed with sweet fruit, it's firmly structured and plays an initial smoothness off the refined tannins. Best from 2013 through 2024."
93 Points - Wine Spectator, June 2011
Specs
| Bottles Per Case | 6 Pack |
|---|---|
| Point Score | 93 |
| Bottle Size | 750 ml |
| Producer | Le Ragnaie |
| Region | Italy (Italy), Tuscany (Italy) |
| Alcohol | 14.5% alc./vol. |
| Style | Warm and spicy reds |
| Vintage | 2004 |
| Farming Method | Sustainable, Traditional |
| Grapes | 100% Sangiovese |
| Food Pairing | Breads, Cured Meat, Ham, Hard Cheese, Red Meat, Roasted Vegetables |
| Descriptors | Floral, Fruity |
| Wine Type | Red |
| Wood Presence | Oaked |
| Body | Medium |
| Price of Case | $984.00 |
The Producer
Le Ragnaie
Le Ragnaie is renowned for crafting refined, terroir-driven wines that truly stand out in the competitive landscape of Tuscan winemaking. Riccardo Campinoti, the owner and winemaker, took over the estate in 2002 and now tends to 15.5 hectares of some of the highest altitude vineyards in Montalcino. The wines from Le Ragnaie exclusively use 100% Sangiovese Grosso grapes, showcasing an impressive level of elegance and finesse.
The four Brunello wines undergo a distinctive process, being fermented in concrete without the use of selected yeast. This is followed by an extensive maceration period lasting up to 90 days and maturation for three years in large Slavonian oak casks. Notably, all the wines are bottled without filtration and boast organic certification for both the vineyards and cellar.
The vineyards strictly adhere to the principles of organic agriculture. Le Ragnaie avoids chemical fertilizers, opting for minimal use of Bordeaux mixture and powdered sulfur. Cover crops, including legumes, clovers, and grasses, are planted in the fall instead of using traditional fertilizers. This practice aids in land regeneration post-summer, enriches soil organic matter, prevents erosion, and fosters water absorption and retention. Additionally, the diverse plant life in the vineyard serves as a crucial habitat for various animal and insect species.
The grape harvesting process is meticulous, with hand-picking, destemming, and table sorting. The grape musts then undergo maceration and fermentation in cement vats for 25-40 days. Post-pressing, the wine is transferred to barrels, including 25hl Slavonian oak and 225-liter Allier oak barrels. The Rosso di Montalcino matures in oak for nine months (in a mix of sizes), while the Brunello di Montalcino rests for an impressive 36-48 months in 25hl Slavonian oak barrels. Finally, the wines are bottled and left to age in a controlled environment until they are deemed ready for release.
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Reviews for Brunello di Montalcino by Le Ragnaie 2004
It's important to remember that taste is subjective, and personal preferences play a significant role.
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