Description
Rosso di Montalcino Vigna Vecchia 2014 Le Ragnaie
Variety: Sangiovese 100%
In 2014 the Le Ragnaie company, given the vintage deemed not perfect, did not consider it appropriate to produce Brunello di Montalcino old vine. Consequently, it has been chosen to produce from the grapes of the Vigna Vecchia vineyard, a Montalcino red of decidedly superior quality to a normal Montalcino red.
The result is a tuscany red wine that has all the complexities of an old vineyard, with a truly remarkable overall quality. We chose to refine it in the bottle and not in wood, obtaining a different wine, but with great intrinsic qualities.
A great Rosso di Montalcino. In reality it is an excellent Brunello di Montalcino. Only the desire for perfection that distinguishes the Ragnaie, has downgraded to Rosso, what in all respects remains a Brunello much superior to many officially named Brunellis.
Rosso di Montalcino Vigna Vecchia 2014 Le Ragnaie
Ruby red with garnet veins
The nose has intriguing aromas. Of dark berries, dry leaves and juniper berries, musk and pipe tobacco. The leather of the bags adds complexity to the whole.
On the palate it is very pleasant. Equipped with excellent hardness, with tannins and acidity to head the ranks. Yet the creaminess expressed by the poly alcohols and the heat of the alcohol content adequately support the sip.
The Vigna Vecchia is located next to the corporate body close to the Etruscan fortress of Poggio Civitella. Compared to Montalcino, the vineyard in the south west area exactly like the sun exposure which is also south west. The altitude is one of the highest in the whole Ilcinese area, because it is 600 m. s.l.m.
The planting year is 1968, therefore it is approaching 50 years, while thehe training system is Guyot, and the average slope is 10%.
All the vineyards of the Le Ragnaie company are planted in Sangiovese and cultivated following the principles of Organic Agriculture. As a result, no chemicals are used except for the Bordeaux mixture and powdered mine sulfur far below the limits set by organic farming.
They practice green manure, that is the planting between the rows of autumn legumes, clover and other herbs that help regenerate the soil enriching them with nitrogen. When they reach the end of their vegetative cycle these plants are minced and mixed with the earth where they were sown and grown.
Grassing produces other beneficial effects for the soil, because it prevents surface erosion, favoring the absorption of water by the soil, and is beneficial habitat for many species of animals and insects, natural enemies of the various parasites that infest the vineyards. When the ecosystem is full of life, vine plants defend themselves.
