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Taste Notes
Primary Notes: Cherries Tomato
Secondary Notes:
Tertiary Notes: Balsamic VinegarCoffee
Wine Structure
Body: Medium
Dryness: Very Dry
Acidity: High
Tannin: Medium +
Alcohol (%):
Origin & Awards
Origin: Piedmont, Italy
Maker:
Grape: Sangiovese
Fermentation: Organic Heavy Wood
Awards:
Serving Recommendations
Decanting:
Serving Temperature: Best enjoyed between 18 - 20 degrees
Asian Food Pairing: Coffee pork rib, peking duck
Western Food Pairing: Steak, hard cheese
Description
Ridolfi Brunello di Montalcino 2015
Ridolfi Brunello di Montalcino has a bright ruby red colour and clear aroma of dark berries, cherries and subtle hints of violet, sweet spices and balsamic ending. On the palate, it has an elegant and rich texture that is perfectly balanced with lively acidity and sweet, refined tannins. The finish is long persistence with minerality.
The Ridolfi Brunello di Montalcino has a pale ruby colour with garnet reflections. There is a supple red fruit expression on the nose, with light incense notes following on the palate and a gentle savoury drive. The lively acidity is in perfect balance with sweet and refined tannins. The Ridolfi Brunello di Montalcino has a long mineral and salty finish.

100% Sangiovese, hand-harvested between late September and early October. The vineyards are on the northeast side of Montalcino Hill, 300m above sea level. Medium texture soils rich in clay, marine fossils and in the highest part, Alberese (weathered sandstone).
The vineyard cultivated follows the organic agriculture principles. Sexual confusion method is used to prevent the spreading of the vine moth. Organic humus, sowing and green manure are used to improve the soil quality.
Wines are fermented and macerated for 60 days in stainless steel tanks at controlled temperature of 26°C with recurrent delestages. Wines are then aged for 36 months in large slavonian oak barrels and then at least 12 months of bottle ageing.
Like this wine? Don't forget to check out Bindi Sergardi Chianti Classico Riserva ‘Calidonia’ DOCG 2015.

AWARDS & ACCOLADES




