Le Ragnaie Estate. The grapes come from the highest part of the Ragnaie vineyard, above the 600 meter threshold that the government placed 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 additional six months in concrete.
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