Ridolfi, Brunello di Montalcino, 2017

Ridolfi Estate

Rooted in the heart of Tuscany, the Ridolfi wines are a testament to the passion and soul of the Peretti family. This vineyard takes pride in nature's gift, nurtured into exquisite wines through the art and expertise of generations. The estate is steeped in history, situated in the locality of Mercatali, a bustling market hub in the 5th and 6th centuries. A three-floor section made of stone and tuff from this era is still beautifully preserved in one of the farmhouses.

Perched on the slope of a hill, 300 meters above sea level, the estate spreads across 30 hectares of land. It is home to 11.4 hectares dedicated to Brunello vines, 6.5 hectares to Chianti Colli Senesi, and 1 hectare to Rosso di Montalcino, along with 700 olive trees of the Correggiolo variety. The Ridolfi vineyards are nestled on the North-East slope of the Montalcino hill, with vines over 15 years old trained using the spurred cordon system and the two bud pruning with four spurs technique. The newer vines, planted after 2013, are trained using the simple Guyot technique.

The vineyard's meticulous cultivation involves thinning the bunches three times throughout the season: during the setting, veraison, and at the end of the ripening phase. The grapes obtained from this careful process are used to produce Rosé Brut. The Ridolfi Estate, with its generations of expertise and love for nature's gift, presents wines that are a testament to the rich Tuscan soil and the time-honored traditions of winemaking.

Ridolfi, Brunello di Montalcino, 2017

This Italian red wine originates from the Tuscan region, specifically from the northeast side of Montalcino Hill, which is 300 meters above sea level. The vineyards are home to medium-texture soils rich in clay, marine fossils, and, in the highest part, Alberese (weathered sandstone).

Produced by Ridolfi, the wine comes from vines that are trained using the spur-pruned cordon method for old vines and guyot for the newest parts. The vineyard is cultivated following organic agriculture principles, including the use of the sexual confusion method to prevent the spreading of the vine moth, and the use of organic humus, sowing, and green manure to improve the soil quality.

The grapes are hand-harvested between late September and early October. The winemaking process involves fermentation and maceration for 60 days in stainless steel tanks at a controlled temperature of 26°C with recurrent delestage. The wine is then aged for 36 months in large Slavonian oak barrels, followed by at least 12 months of bottle aging.

The result is a bright red ruby wine with an alcohol level of 14%. On the nose, it offers clear notes of dark berries and cherries, violet, sweet spices, and a balsamic ending. On the palate, it is elegant, rich, and perfectly balanced, with salty tannins and long persistence.

This wine has been rated 92 points by James Suckling, and 91 points by both the Wine Spectator and Wine Enthusiast. It is a perfect example of a Brunello di Montalcino, a wine that is greatly appreciated by both connoisseurs and casual wine enthusiasts alike.

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