Description

Fermentation was carried out during 4 months with full malolactic

100% Gamay grown at high elevation in granite soils

100% Vermentinu from biodynamically farmed vineyards in Piedigriggio

Fermentation takes place with native yeasts in cement

including Pierre-Yves Colin-Morey and Jean-Louis Chave

2004 Le Ragnaie Brunello di Montalcino DOCG Tuscany, Italy Miani Fermentation was carried out during100% Sangiovese from Ragnaie, Petroso, Loreto, Fornace, and Cava vineyards. 90 days maceration and 36 mo. in Slavonian oak. A libarary release direct from the winery. The wine lands in our warehouse January 2026.

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2004 Le Ragnaie Brunello di Montalcino DOCG Tuscany, Italy Miani Fermentation was carried out during

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