The Giannetti family history in Tuscany dates back to the 1400s, though the family only began bottling under their name in 1987. There are 4.5Ha of vines all within the esteemed Brunello di Montalcino DOCG designation.
Le Ragnaie's vines are between the age of 14 and 46 years, and situated on the north-eastern side of the hill of Montalcino at an altitude of about 400 meters. Soil is composed of sand with some clay. Of course, the older vines are used for this Brunello.
Grapes are hand-picked; fermentation take places in stainless steel vats with frequent pumpovers for 8 days cryomaceration and for 20 days of normal fermentation to extract flavour. After a soft pressing, malolactic fermentation is in stainless steel. In the following January, the wine is transferred into french oak barriques (20%) and larger neutral slavonian oak (80%) barrels where it is kept for 36 months.
The wine shows a concentrated fruit profile of black cherry, fig and plum on the nose. There are hints of rose petal, licorice, dried herbs and underbush to accompany this. On the palette, subtle oak influence, crushed rock, cigar smoke, kirsch. The wine shows great elegance and finesse and a complex savoury finish.
Pair with grilled red meat, stews, game, full-flavoured cheeses.
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