2016 | Ridolfi | Donna Rebecca Brunello di Montalcino

Somewhat developed, slightly dried-vegetable to tobacco aroma of black and red berries with earthy nuances, woody spice, hints of red pepper and a touch of iodine. Ripe, somewhat warm, again slightly developed fruit, dried-vegetable and -floral spice, nutty and woody tones, fine sandy, still a touch drying tannin, certain power, good persistence, a little cocoa in the background, also salt and tart spicy tones, very good, warm, spicy finish.

Producer Information

In a land of ancient civilizations – full of art and history, that the landscape characterizes with oaks, chestnut trees, olive trees, pines, vineyards, among hills dotted with cypresses – in Florence in 1290, three Ridolfi families stem from an ancient Tuscan lineage. One of these – the Ridolfi of Borgo - originated the Sienese branch called "dalla Contrada" , where it had its own estates. For centuries, priors, gonfaloniers and illustrious celebrities distinguished themselves under its aegis. Nowadays that very coat of arms shines on the labels of a great winery. Two estates - Ridolfi in Montalcino and Tenuta Rocchetto in Larciano - over 54 hectares of land, 21 of which are cultivated vineyards. And a persistent research for excellence, heritage of a noble Tuscan taste that has been handed on unaltered through history. The Ridolfi wines are the result of a passion and a soul that have brought together stories and generations, successfully carried on nowadays by the Peretti family. The passion for wine, nature's gift that achieves great value in the hands of man. A gift that needs to be grown and preserved because only the pureness of its quality can restore the fullness of scents, colors and tastes. The spirit of determination, of a business that is strict in its choices and its methods, in the many phases of winemaking that are still rigorously manual. All the grapes are picked by hand and selected firstly in the vineyard and then in the cellar on a roller table after being destemmed. The berries are not pressed but fermented whole in controlled temperature stainless steel tanks that never exceed 27°C. Only native yeasts are used.

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