Brunello di Montalcino
2019
Don’t let the 2011 founding date fool you—Ridolfi’s roots run deep in Montalcino soil. The estate once belonged to the noble Ridolfi family of Florence, land-rich and wine-savvy since the old-school days of Tuscany. Fast forward to today, and it’s Gianni Maccari—legend-in-the-making and one of Giulio Gambelli’s last disciples—who’s calling the shots. When owner Giuseppe handed him the reins, Maccari didn’t blink. He built a modern winery from the ground up, filled the cellar...
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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). 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. Natural fermentation with indigenous yeasts. For the first 7-10 days of the fermentation, pumping over is carried out 4 times a day. 36 months in large slavonian oak barrels, and then at least 12 months of bottle aging.
Ruby red with garnet edges. Ripe cherry, dried wild berries, some marjoram and coconut on the nose. Juicy on the palate, good freshness, ripe, red fruit and vivid wood aromas, full drive, grippy tannins, with a slightly perceptible wood overhang in the finish, needs patience.
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Youthful style to this Brunello, with bright red cherries, roses if not rose water, fresh violets and integrated cherry stones. Firm tannins and crisp acidity on the medium- to full-bodied palate with a youthful yet good grip on the finish.
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Brilliant ruby red colour with a brighter rim. Plum and cherry and a hint of violet on the nose. Harmonious and fruity on the palate, ripe tannins, lively acidity, salty finish.
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One of the main points of the appellation, is Ridolfi’s ‘vintage’ Brunello, with balance and elegant taste on the shields. Nose of dogwood, floral touches of gardenia and lemongrass, close with sensations of chinotto. Sapid tannins on the palate, juicy, close not citrusy and floral notes.
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Medium-sized soil, rich in clay, located north-east of the hill, enriched by protocols in bio management. Nose of red raspberry, hints of laurel and peony, closed by sensations of red orange. The mouthfeel has sapid, juicy tannins with a finish on citrus and floral notes.
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