North - East side of Montalcino Hill, 300 mt above sea level. Medium texture soils rich in clay, marine fossils and, in the highest part, Alberese (weathered sandstone).
Spur pruned cordon for old vines and guyot for the newest parts.
Vineyard cultivated following the organic agricolture principles. Sexual confusion method to prevent the spreading of the vine moth. Use of organic humus, sowing and green manure to improve the soil quality. In all of our working premises we have a plastic free approach.
Hand harvested between late September and early October 2018.
Natural fermentation with indigenous yeasts (14 days alcohol fermentation). For the first 10 days of the fermentation there are made 4 times per day pumping over (1 every 6 hours).
43 days of maceration.
36 months in large slavonian oak barrels, and then at least 12 months of bottle aging.
DOCG
2018
14%
100% Sangiovese
On the nose clear notes of dark berries and cherries, violet, sweet spices and balsamic ending. On the palate elegant rich and perfectly balanced, salty tannins and long persistence.
Juicy red meat, game meat,hard cheese.
18°C
Ridolfi, Brunello di Montalcino 2011.
Miglior vino da comprare secondo le guide de L'Espresso.
North - East side of Montalcino Hill, 300 mt above sea level. Medium texture soils rich in clay, marine fossils and, in the highest part, Alberese (weathered sandstone).
Training system: spur pruned cordon for old vines and guyot for the newest parts.
Vineyard cultivated following the organic agricolture principles. Sexual confusion method to prevent the spreading of the vine moth. Use of organic humus, sowing and green manure to improve the soil quality.
DOCG
2017
100% Sangiovese
Hand harvested between late September and early October.
Fermented and macerated for 60 days in stainless steel tanks at a controlled temperature of 26°C with recurrent delestages.
36 months in large slavonian oak barrels, and then at least 12 months of bottle aging.
14%
Bright Red Ruby
On the nose clear notes of dark berries and cherries, violet, sweet spices and balsamic ending . On the palate elegant rich and perfectly balanced , salty tannins and long persistence.
Juicy red meat, game meat,hard cheese.
18°C - 20°C
Ridolfi, Brunello di Montalcino 2011.
Miglior vino da comprare secondo le guide de L'Espresso.
North - East side of Montalcino Hill, 300 mt above sea level. Medium texture soils rich in clay, marine fossils and, in the highest part, Alberese (weathered sandstone).
Training system: spur pruned cordon for old vines and guyot for the newest parts.
Vineyard cultivated following the organic agricolture principles. Sexual confusion method to prevent the spreading of the vine moth. Use of organic humus, sowing and green manure to improve the soil quality.
DOCG
2016
100% Sangiovese
Hand harvested between late September and early October.
Fermented and macerated for 60 days in stainless steel tanks at a controlled temperature of 26°C with recurrent delestages.
36 months in large slavonian oak barrels, and then at least 12 months of bottle aging.
14%
Bright Red Ruby
On the nose clear notes of dark berries and cherries, violet, sweet spices and balsamic ending . On the palate elegant rich and perfectly balanced , salty tannins and long persistence.
Juicy red meat, game meat,hard cheese.
18°C - 20°C
Ridolfi, Brunello di Montalcino 2011.
Miglior vino da comprare secondo le guide de L'Espresso.
DOCG
Montalcino, Tuscany, Italy
100% Sangiovese
Harvest: Hand-harvested in early October.
Fermentation: Fruit is pressed then fermented in stainless steel tanks for 35- 40 days during which time full malolactic fermentation occurs.
36 months in large Slavonian oak barrels or botte, then bottle aged an additional 12 months in bottle.
14.5%
Pale ruby colour with garnet reflections. Supple red fruit expression on the nose, light incense note on the palate and gently savoury drive. Lively acidity in perfect balance with sweet and refined tannins. Long mineral and salty finish.
Ridolfi, Brunello di Montalcino 2011.
Miglior vino da comprare secondo le guide de L'Espresso.
DOCG
Montalcino, Tuscany, Italy
100% Sangiovese
Harvest: Hand-harvested in early October.
Fermentation: Fruit is pressed then fermented in stainless steel tanks for 35- 40 days during which time full malolactic fermentation occurs.
36 months in large Slavonian oak barrels or botte, then bottle aged an additional 12 months in bottle.
14.5%
Pale ruby colour with garnet reflections. Supple red fruit expression on the nose, light incense note on the palate and gently savoury drive. Lively acidity in perfect balance with sweet and refined tannins. Long mineral and salty finish.
Ridolfi, Brunello di Montalcino 2011.
Miglior vino da comprare secondo le guide de L'Espresso.
DOCG
Montalcino, Tuscany, Italy
100% Sangiovese
Harvest: Hand-harvested in early October.
Fermentation: Fruit is pressed then fermented in stainless steel tanks for 35- 40 days during which time full malolactic fermentation occurs.
36 months in large Slavonian oak barrels or botte, then bottle aged an additional 12 months in bottle.
14.5%
Well delineated nose profile with intense and crunchy red forest fruit. Touch of floral and blood orange expanding on the palate. Enveloping tannins balance the elevated acidity. Touch of polish add and extra layer of complexity. Delicate mid palate yet with notable concentration of flavour result in a very long cacao powder finish and mouthwatering chalky minerality of wet stones.
Ridolfi, Brunello di Montalcino 2011.
Miglior vino da comprare secondo le guide de L'Espresso.
DOCG
Montalcino, Tuscany, Italy
100% Sangiovese
Harvest: Hand-harvested in early October.
Fermentation: Fruit is pressed then fermented in stainless steel tanks for 35- 40 days during which time full malolactic fermentation occurs.
36 months in large Slavonian oak barrels or botte, then bottle aged an additional 12 months in bottle.
14.5%
Pale garnet colour, gently reductive and compact attack on the palate. Firm acidity, blood orange driven with a touch of stone fruit, well balanced with well integrated and firm tannic frame resulting in a long and warming finish.
Ridolfi, Brunello di Montalcino 2011.
Miglior vino da comprare secondo le guide de L'Espresso.
DOCG
Montalcino, Tuscany, Italy
100% Sangiovese
Harvest: Hand-harvested in early October.
Fermentation: Fruit is pressed then fermented in stainless steel tanks for 35- 40 days during which time full malolactic fermentation occurs.
36 months in large Slavonian oak barrels or botte, then bottle aged an additional 12 months in bottle.
14.5%
Full garnet colour, crunchy morello cherry, touch of pomegranate and delicate dried flowers. Light bodied with succulent profile, balanced acidity and gentle tannins. Ready to drink, already giving a lot. Well balanced and mineral with umami finish.
Ridolfi, Brunello di Montalcino 2011.
Miglior vino da comprare secondo le guide de L'Espresso.
DOCG
Montalcino, Tuscany, Italy
100% Sangiovese
Harvest: Hand-harvested in early October.
Fermentation: Fruit is pressed then fermented in stainless steel tanks for 35- 40 days during which time full malolactic fermentation occurs.
36 months in large Slavonian oak barrels or botte, then bottle aged an additional 12 months in bottle.
14.5%
Full garnet colour. Crunchy and vibrant with vigorous acidity and racy tannic frame. Austere mid palate yet loads of concentration of flavour of blood orange, ripe morello cherry and clove. Long and waving finish of blond tobacco and leather. Rocky minerality.
Ridolfi, Brunello di Montalcino 2011.
Miglior vino da comprare secondo le guide de L'Espresso.
