Le Ragnaie is a Montalcino estate owned by Riccardo and Jennifer Campinoti. The 28 hectares under vine are split into three parcels: Le Ragnaie itself is in the centre of the region at its highest point; Petroso is one of the oldest zones, lying below Montalcino village; and Castelnuovo dell’Abate is in the south, in front of Monte Amiata. The estate’s Brunello di Montalcino comes from fruit from all three sites. Maceration and fermentation take place in cement vats for between 25 and 40 days. After pressing, the wine is placed in 25-hectolitre barrels of Slavonian oak; maturation is between 36-48 months.