The Le Ragnaie farm covers an area of 28 hectares in the municipality of Montalcino, in the province of Siena. Our lands are cultivated with vineyards and olive groves, following the dictates of organic farming *, and are located in three distinct areas of the Montalcino area, allowing us to make wine from three different terroirs. Our cellar is located in the Ragnaie business center, in essential and rational environments that allow us to work in maximum safety and cleanliness.
After the harvest the grapes are selected on a vibrant sorting table where the best bunches are chosen, allowing us to vinify only quality grapes. The musts are fermented and macerated in concrete vats where, with the help of manual pumping over, they remain from 25 to 90 days. After pressing, the wines rest in our barrel cellar in large Slavonian oak barrels
The period of stay in oak varies from 12 months for the IGT Troncone, 24 months for the Rosso di Montalcino and 36 months for the Brunellis.
After bottling, the wines rest in a controlled temperature and humidity environment until they are put on the market.