Le Ragnaie
Riccardo Campinoti

History and Terroir
Le Ragnaie was founded in 2002 by Riccardo and Jennifer Campinoti. Although young, this Montalcino-based domaine has quickly risen to the top of Tuscany’s winemaking scene, and is best known for their silky, medium-bodied wines that are perfect for drinking now or later. Now 20 years in, the Le Ragnaie estate spans 28 hectares of land, and all of its vineyards are farmed organically. The property is divided into three main terroirs: Petroso, which is located in one of the oldest viticultural areas in Montalcino; Castelnuovo dell’Abate, situated in the southern portion of the appellation; and of course, the eponymous Le Ragnaie terroir, which benefits from being the highest-elevation vineyard in all of Montalcino. This diverse range of terroirs allows the couple to produce balanced, thought-provoking wines year in and year out.
Farming and Winemaking
In the cellar, vinification is done as traditionally as possible. All of the estate’s Sangiovese Grosso destined for Brunello is fermented in concrete with native yeasts and macerates for up to 90 days prior to long aging (three years minimum) in Slavonian oak barrels. All wines at Le Ragnaie are bottled unfiltered. The couple’s cellar is located on site, which allows them to have full control over the entire vinification process, from harvest to bottling and everything in between. In the vineyard, the cultivation of cover crops—ranging from legumes to various grasses—is encouraged, so as to grow the biodiversity of the estate’s vineyards and to help regenerate the land. Le Ragnaie wines are known for their medium body, soft tannins, and immediate approachability in their youth. These silky, fruit-driven wines are ideal for drinking now, though certainly have the structure to withstand long bouts of aging in the cellar. In Italian, Le Ragnaie is a derivative of the word for spider (ragno), which pays homage to the property’s history of catching birds with nets in the forest.



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