Le Ragnaie Brunello Di Montalcino 2017

After the harvest, the grapes are selected on a sorting table where the best bunches are chosen, allowing only the highest quality grapes to be vinified. The must is fermented and macerated in concrete vats where, with the help of manual pumping over, they remain from 15 to 45 days.

The is  ruby red with garnet reflections, it has delicate aromas of nutmeg, licorice, violet and plum jam. On the palate it is  warm and enveloping, structured and elegant, with a velvety and persistent tannin