Ridolfi, Fiero, 2020

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, Toscana IGT, 2020

This wine hails from the renowned region of Tuscany, Italy, specifically the North-East side of Montalcino Hill. The vineyards, 300 meters above sea level, are rich with medium-textured soils abundant in clay, marine fossils, and, in the higher parts, sandstone. The Merlot grapes come from the Chianti Area, surrounding the estate in Larciano, where the soil is medium-textured and rich in limestone.

These vineyards are cultivated with respect for the environment, following organic agriculture principles. Measures such as sexual confusion traps are used to prevent the spreading of the vine moth, while organic humus, sowing, and green manure contribute to improving the soil quality.

The wine, a blend of 60% Merlot and 40% Sangiovese, is created from grapes handpicked, harvested and fermented separately. Following destemming, the grapes are fermented and macerated for 40-50 days in stainless steel tanks. The Sangiovese is aged for 12 months in large French and Slavonian oak barrels (32-35 hl), while the Merlot spends 12 months in small French oak barrels (500 L).

The result is a deep ruby wine that boasts a fragrant nose with prevailing notes of wild blackberry and raspberry, red rose, and a hint of black pepper. On the palate, it is smooth and elegant, balanced with a pleasant freshness, and leaves a long persistence.

This wine is ideally paired with pasta with ragù sauce, beef stew, roasted or grilled meat, and hard cheeses. It is best served at a temperature of 18°C.

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