Le Ragnaie Brunello di Montalcino Vigna Vecchia 2017

Le Ragnaie Brunello di Montalcino V.V. 2017 is a powerful yet finely detailed expression of Sangiovese from some of the estate’s oldest vines. Crafted exclusively from 50-year-old plantings, this cuvée focuses on purity of place rather than the traditional Riserva category, resulting in a wine of precision, depth and authenticity. With only 3,800 bottles produced, it is a rare and highly characterful Brunello that captures both the intensity of the 2017 vintage and the elegance of Le Ragnaie’s high-altitude terroir.

Tasting Notes
In the glass, the 2017 V.V. shows a deep, luminous ruby core with garnet reflections at the rim, hinting at both concentration and early evolution. The nose is refined yet expressive, layering dark cherry and black plum with dried rose petals, blood orange peel, and a dusting of exotic spice. Subtle notes of baked terracotta, tobacco leaf and underbrush add complexity, reflecting both old vines and a warm growing season. On the palate, this Brunello is medium to full-bodied with an impressive inner concentration that never feels heavy. Juicy dark berry fruit is framed by vibrant acidity and finely woven, chalky tannins, giving the wine both structure and lift. Flavors of sour cherry, blackberry, dried herbs, rose, spice and warm earth unfold gradually, leading into a long, savory and slightly saline finish. While already approachable with proper aeration, the wine has the backbone and complexity to evolve gracefully over the next 10–15 years, gaining further tertiary nuances of leather, truffle and forest floor.

Production
The fruit for the V.V. (Vecchie Vigne) Brunello comes from old Sangiovese vines, around 50 years of age, rooted in Montalcino’s higher-altitude soils where a mix of galestro, clay and limestone encourages both aromatic lift and mineral tension. These older vines naturally produce lower yields of more concentrated, balanced berries. Grapes are typically harvested by hand to allow strict selection in the vineyard, ensuring only perfectly ripe, healthy clusters make it to the cellar. Vinification is traditional and patient, with spontaneous fermentation using native yeasts and long macerations to gently extract color, tannin and flavor. The wine is then aged in large neutral oak casks (botti), allowing slow, oxidative development that polishes the tannins and deepens complexity without overwhelming the Sangiovese character with new oak.

Food & Serving
This Brunello pairs beautifully with rich, savory dishes that can stand up to its structure and complexity. Think slow-braised lamb shank, Florentine-style bistecca, wild boar ragù, aged Pecorino Toscano, or porcini mushroom risotto. Game birds, truffled pasta and hearty stews also make excellent companions. Serve at 16–18°C (60–64°F) in large Burgundy or Bordeaux stems to allow the aromatics to fully develop. Decanting for 1–2 hours before serving is recommended, especially in its youth, to soften the tannins and open up the darker fruit and floral nuances.

Producer
Le Ragnaie is one of Montalcino’s most admired artisanal producers, known for its high-altitude vineyards and traditionally crafted, terroir-driven Brunello. Founded in the early 2000s by Riccardo and Jennifer Campinoti, the estate quickly gained a reputation for elegance and precision, often harvesting later than many neighbors to preserve freshness and aromatic detail. Their holdings include some of the highest vineyards in the appellation, giving a distinctive, lifted profile to their wines even in warmer vintages. Rather than relying on a classic Riserva program, Le Ragnaie emphasizes single-vineyard and old-vine bottlings such as the V.V., highlighting the diversity of Montalcino’s sites. Consistently praised by international critics, the estate has become a reference point for those seeking refined, ageworthy Brunello that balances intensity with finesse.

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