Description
Brunello di Montalcino Fornace 2012 Le Ragnaie
Variety: Sangiovese 100%
Biological
Le Ragnaie farm covers an area of 28 hectares in the municipality of Montalcino, in the province of Siena, in Tuscany. The land is cultivated with vineyards and olive groves, following the dictates of organic farming, and are located in three distinct areas of the Montalcino area, allowing the production of grapes from three different terroirs: Petroso, Le Ragnaie and Castelnuovo dell’Abate.
All the vineyards of the Le Ragnaie farm are planted in Sangiovese and cultivated following the principles of Organic Agriculture. As a result, no chemicals are used except for Bordeaux mixture and powdered sulfur mine, far below the limits set by organic farming.
They plant the green manure, that is the planting among the autumn rows of legumes, clover and other herbs that help to regenerate the soils enriching them with nitrogen. When they arrive at the end of their vegetative cycle these plants are minced and mixed to the earth where they have been sown and grown.
The grassing produces other beneficial effects for the soil, because it prevents surface erosion, favoring the absorption of water from the ground, and it is a beneficial habitat for many species of animals and insects, natural enemies of the various pests that infest the vineyards. When the ecosystem is rich in life, vine plants defend themselves.
Harvest is done manually and the grapes are selected on a vibrating sorting table where the best bunches are chosen. The alcoholic fermentation takes place with the use of indigenous yeasts in cement vats, where, with the help of manual repassing, the grapes remain from 25 to 90 days.
Aging takes place in large Slavonian oak barrels for 36 months. After bottling, the wines rest in a controlled temperature and humidity environment.
