2022 Le Ragnaie Troncone

Light and ethereal yet structured and complex. Tart red cherries, blackberries and strawberries intertwine with crushed flowers, peppery herbs and earthy mineral tones.

WINEMAKING Grapes are harvested by hand, destemmed, and table sorted. The grape musts are then placed in cement vats to begin maceration and fermentation. They remain in these vats for 25-40 days. After pressing, they are placed in barrel—both 25hl Slavonian oak and 225-liter Allier oak barrels. The Rosso di Montalcino stays in oak for nine months (a mix of sizes) and the Brunello di Montalcino rests for 36-48 months in 25hl Slavonian oak barrels. Next, the wine is bottled and rests in a temperature and humidity-controlled environment until it is ready for release.