Region: Brunello di Montalcino, Italy
Varietal: 100% Sangiovese
Critic tasting note: "Red berry, crushed mint, camphor and toasted notes aromas form the nose. The austere, linear palate features sour cherry, coffee bean and a hint of clove set against fresh acidity while close-grained, drying tannins leave a grippy finish. Kerin O’Keefe" - 91/100, Wine Enthusiast
Pairing: This wine is perfect for accompanying foods with a strong taste of umami. Rich creamy risottos with lamb or sausage ragout. Well marbled ribeyes adorned in a rich pan sauce, or gamey birds stuffed with prunes and nuts. Because the tannins and alcohol contrast their succulence, greasiness and savoury flavours. Stewed and braised meat dishes. The salty flavour of smoked salmon contrasts the tannic content of Brunello. Or if you are craving a decadent sweet try fine chocolates with fruity liqueur fillings. Serve Moroccan-Style Cornish Hens with Couscous by Florence Fabricant, and find some high quality dates to nibble on for dessert!
About: The Ridolfi Estate is situated in the locality of “Mercatali”, which during the 5th and 6th centuries marked the hub of a large annual market. Indeed, a three-floor section made of stone and tuff that dates back to that era is still preserved in one of the farmhouses.
It rises on the slope of a hill in the very heart of Tuscany, 300 metres above sea level near the famous “Brunello Road”. It comprises 30 hectares of land, 11.4 of which dedicated to Brunello vines, 6.5 hectares to Chianti Colli Senesi and 1 hectare to Rosso di Montalcino, plus 700 olive trees of the Correggiolo variety.
All the Ridolfi vineyards are on the North-East slope of the Montalcino hill. The clones used are mainly suited for long ageing. Vines that are more than 15 years of age are trained with the spurred cordon system using the two bud pruning with four spurs technique. Vines planted after 2013 are trained using the simple Guyot technique. The bunches are thinned three times throughout the season: during the setting phase, the veraison phase and at the end of the ripening phase. The grapes obtained from the last thinning are used to produce Rosé Brut.
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