Our Winery

Le Ragnaie

Farmhouse & Organic Agriculture

La Ragnaie 04-1940

Le Ragnaie winery extends over 28 hectres in the county of Montalcino which is located in the Province of Siena. Our land is coltivated with vines and olive groves and we follow the guidelines for Organic Agriculture*.
Our vineyards are divided into three distinct parcels of land throughout Montalcino which allows us to produce three diverse ‘terroirs’ of Brunello:

The winery is the property of Riccardo and Jennifer Campinoti who with the collaboration of their indispenable staff follow with meticulous attention every phase of the winemaking process. Always striving to produce a product of the highest quality while respecting the surrounding land.

* Le Ragnaie Codice OdC IT-BIO-004 Num.09-02377 (Suolo e Salute, Organismo di Controllo e Certificazione)

The Cellar

Our cellar is located on Le Ragnaie estate. It has recently been expanded and remodeled and allows us to work in an extremely safe and clean environment. Once the grape bunches are harvested by hand they are destemmed and placed on a vibrating table. This process allows us to eliminate any “bad” grapes, leaves and stems that were not removed in the destemmer. It also ensures that any all of the grapes that are made into wine are of the highest quality. The musts are then placed in cement vats to begin the maceration and fermentation process. They willmremain in these vats for anywhere from 25 to 40 days. Next they are pressed and placed in barrels. We use both 25hl slovenian oak and 2,25hl Allier oak barrels in this process. The length of time that the wine remains in the barrel varies. The Rosso di Montalcino stays for 9 months in the barrel and we use barrels of various dimensions for this wine. The Brunello di Montalcino rests for 36-48 months in 25hl Slovanoan Oak Barrels. Next the wine is bottled where it rests in a temperature and humidity controlled environment until it is ready to be put on the market.