The Ridolfi winery was completely renovated in 2014, increasing its production capacity while fully respecting the original layout and character of the historic Mercatali hamlet.

All grapes are hand harvested. An initial selection takes place in the vineyard, followed by a second selection in the winery after destemming, using a roller sorting table and a sophisticated optical sorter.
The berries are transferred into temperature-controlled concrete tanks for fermentation, never exceeding 27°C. Only indigenous yeasts are used.
The exceptional quality of the grapes allows for a particularly long maceration period, ranging from 30 to 60 days.

The aim is to extract colour and polyphenols as gently as possible, using only pump-overs and délestage. During fermentation period, approximately four operations of pumping-over are carried out for each tank over the course of 24 hours.
Malolactic fermentation also takes place in concrete tanks.

The wines mature in large oak casks, mainly made from French and Slavonian oak. Our philosophy is to rack the wines as little as possible, allowing them to evolve naturally during maturation.
Brunello di Montalcino is aged in oak for at least 36 months, followed by one year of bottle ageing before release.
Rosso di Montalcino is aged in oak for at least 12 months, followed by 6 months in bottle before release.

Eco-Sustainability: we adapte sustainable technologies to produce the wine

	Organic Certification
	Solar pannel
	Water Reuse
	Plastic free approach
	Use Of Natural Fertilizers