Ragnaie, Brunello di Montalcino Fornace Vintage:2007 It fermented with indigenous yeasts

It fermented with indigenous yeasts for four to five weeks

(from an enormous 4

it still is pretty intense

(this now contains only 25% young vine Clos de la Roche fruit as Seysses explains “we no longer have much young vine fruit

This possesses superb elegance and is perhaps the most transparent wine in this entire flight

Ragnaie, Brunello di Montalcino Fornace Vintage:2007 It fermented with indigenous yeastsAn opulent style, offering cherry, plum and salty soy elements. The vibrant structure gives way to the dense, dusty tannins on the prolonged finish. Best from 2022 through 2036. 375 cases made, 50 cases imported. BS