Le Ragnaie Brunello di Montalcino Docg 2016 Casanovina Montosoli
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About this wine
In 2015, Le Ragnaie purchased this parcel of the Motosoli vineyard just below the historic site of Altesino’s property. The Brunello Di Montalcino Casanovina Motosoli reveals forward fruit aromas of cherry liquor, cinnamon, fresh leather and forest floor. The palate offers fresh ripe cherry fruit, bitter herbs, and black tea, with more angular tannin, while still having fresh acidity. The Casonovina is an expressive wine with classic structure.
The Le Ragnaie 2016 Brunello di Montalcino Casanovina Montosoli shows the same level of dark fruit intensity that we saw in the other new releases from this estate, however I get more toasted nut and crushed stone in this wine. Like the others, it sees an extended fermentation lasting 45 days or more (with indigenous yeasts). Dark berry fruit and cherry are followed by crushed stone and slate. This expression has an extra layer of elegance and finesse, with only 3,800 bottles produced. - Monica Larner
The immediate impression of this Brunello showcases its harmony and charm, evoking black cherry, blackberry, violet, mineral and woodsy flavors. Iron and tobacco accents emerge as this builds on the palate to the long aftertaste, with well-integrated tannins. Concentrated, yet never heavy or imbalanced. Best from 2024 through 2050. From Italy. —B.S.
The 2016 Brunello di Montalcino Casanovina Montosoli is one of those wines that the first time you put your nose to the glass, you know you’re in for an experience. Like picking wild strawberries from the vine, I’m finding crushed red fruits, stems, seeds and the dark soil tones from the earth beneath them. It’s somehow remarkably fresh and lifted but also rich and exotic, coasting silky textures across a medium-bodied frame with tart woodland berries, savory herbs and the slightest hint of balsamic spice. Inner rose, violets, lavender and sour citrus - this is remarkably layered with unseen depths. The balance of vibrant acids versus mounting tannin keeps the experience lively, even as the palate begins to dry under its youthful structure. -- Eric Guido