The Le Ragnaie farm represents Tuscan excellence. It covers an area of 28 hectares in the municipality of Montalcino, in the province of Siena. The lands are cultivated with vineyards and olive groves, following the dictates of organic agriculture and are located in three distinct areas of the Montalcino district, allowing grapes from three different terroirs to be vinified, the Ragnaie passo del lume extinguished 620 meters altitude, Petroso and Castelnuovo of the Abbot.

The products made by this winery are of the highest quality. The cellar is located in essential and rational environments that allow you to work in maximum safety and cleanliness. After the harvest, the grapes are carefully selected on a vibrant sorting table where only the best bunches are chosen, thus making wine only top quality grapes. The musts are fermented and macerated in concrete vats where, with the help of manual pumping over, they remain from 25 to 90 days. After pressing, the wines rest in the barrel in large Slavonian oak barrels. The period of stay in oak varies according to the type of wine produced; 12 months for the IGT Troncone, 24 months for the Rosso di Montalcino and 36 months for the Brunellis.