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2017 Le Ragnaie Brunello Casanovina di Montosoli

TuscanyRedHighly RecommendInternationalPrivate Cellar

$ 260.00 AUD

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High up in Montalcino is La Ragnaie, owned by winemaker Riccardo Campinoti and wife Jennifer. Since the 2015 vintage, Le Ragnaie has been vinifying another single-vineyard Sangiovese, or as it's called in Montalcino, Brunello, which comes from the famous Montosoli vineyard and therefore also bears the black label. With the 2017 vintage, only just under 3,000 bottles come onto the market

Region - Tuscany

Type - Red

Year - 2017

Winery - Best of Italy

Grape - Sangiovese

Volume - Standard - 750ml

About the wine

Tasting notes

The 2017 Brunello di Montalcino Casanovina Montosoli lifts up with a smoky display of cherries and strawberries, wild herbs and wet stone. It evolves further with time in the glass, adding mineral-laden soil and hints of fresh tobacco. This is a pure, round expression of Montosoli, with a pleasant inner sweetness and staining red fruits. It tapers off potent and long, with a web of fine tannins that coat the cheeks, as hints of balsamic spice slowly taper off. Give this feisty expression of the 2017 vintage a few years of cellaring to come fully into focus.

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, Plum, Red Berries

Other aromas & flavour

Earth, Florals, Meaty, Spices

Body type

full

Acidity

medium

Food pairings

Pork

Cheese

Pizza

Fish

Red Meat

Pasta

BBQ

Vegetables

Poultry

Shellfish

Oysters

Spicy Foods

Cured Meats

Desserts

The Grape

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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