2017 Le Ragnaie Brunello di Montalcino V.V
$ 260.00 AUD
High up in Montalcino is La Ragnaie, owned by winemaker Riccardo Campinoti and wife Jennifer. The first Brunello of the estate's three Black Label vineyard editions comes from 60-year-old Sangiovese vines that grow at an altitude of over 600 metres. Many years ago, Le Ragnaie decided against bottling a Riserva with this vineyard-by-vineyard vinification; instead, it consistently relies on the terroir diversity of its vineyards. Of all three vineyards, Vecchie Vigne is the most classic wine with a pronounced concentration and personality.
Region - Tuscany
Type - Red
Year - 2017
Winery - Best of Italy
Grape - Sangiovese
Volume - Standard - 750ml
About the wine
Tasting notes
A vivid nose of wild herbs, crushed stone and dusty strawberry in a display that is airy and sweetly spiced. Ripe cherry-berry fruits flesh out on the palate as inner florals arch across the medium-bodied framework. There’s a fantastic salty mineral and acid mix that saturates over time, giving way to a coating of primary concentration and fine tannins that linger long. The wine maintains excellent balance and freshness, yet it will require patience to be fully appreciated.
Wine descriptors
Captivating and Complex, Earthy and Savoury, Elegant and Fine, For the Cellar, Juicy and Fruity, Minimal Intervention, Something Special
Fruit aromas & flavour
Cherries, Dark Berries, Plum, Red Berries
Other aromas & flavour
Earth, Florals, Herbals, Meaty, Spices
Food pairings
Pork
Cheese
Pizza
Vegetables
Shellfish
Oysters
Cured Meats
Desserts
Fish
Spicy Foods
Red Meat
Pasta
BBQ
Poultry
Sangiovese
Sangiovese is a Tuscan red grape variety that has become the most planted and famous variety in Italy. You may know this variety by a few other names like Chianti, Brunello di Montalcino, Montefalco Rosso or Carmignano, but rest assured it's all the same grape, but it may grow in different regions. Sangiovese is made for food and shows with aromas and flavours of cherry, red berries, roasted tomato, balsamic, Italian herbs, coffee and cured meats, backed by cutting acidity and a good grip of tannins. The best examples come from Montalcino (Brunello di Montalcino) and can age decades!
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