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2017 Le Ragnaie Brunello di Montalcino

TuscanyRedHighly RecommendInternationalPrivate Cellar

$ 150.00 AUD


High up in Montalcino is Le Ragnaie, owned by winemaker Riccardo Campinoti and wife Jennifer. The name is derived from the Italian word for spider's web (Ragnatela), because the traditional bird-catching nets that can be seen on the labels of his wines are visually reminiscent of a spider's web and were stretched from this highest point for bird hunting.The fruit for this wine comes from four unique sites at different altitudes, all in different parts of the appellation. Le Ragnaies Brunello 2017 is a tour de force of Sangiovese that runs the entire continuum of Sangiovese.

Region - Tuscany

Type - Red

Year - 2017

Winery - Best of Italy

Grape - Sangiovese

Volume - Standard - 750ml

About the wine

Tasting notes

The Le Ragnaie 2017 Brunello di Montalcino is a delicate and graceful expression that unfolds with wild red berries, dried lilac, cherry, cassis, dried mint and Mediterranean herbs. On the palate it's flavoured with red berries that grow in complexity and ends with salinity. This is a very special Brunello of brilliance and purity that express Sangiovese at the highest level.

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, Red Berries

Other aromas & flavour

Earth, Florals, Herbals, Meaty, Spices

Body type




Food pairings





Red Meat







Spicy Foods

Cured Meats


The Grape


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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