David Kline

8.8

Lighter-styled Brunello offering a red cherry mint, smoky soft plum and bruised rose petal; lightest pepper, poppyseed.
Vague notes of banana and spun sugar. Tart cherry, raspberry and oregano on the palate, cedar-cigar, grainy tannins and roobios. Good Brunello for the money!




#brunello #brunellodimontalcino #sangiovese #sangiovesegrosso #montalcino #docg #Ridolfi #agricolaridolfi #Ridolfibrunellodimontalcino #tuscany #tuscan #tuscanred #tuscanwine — 3 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

8.8

Red fruit abounds. Dry dry finish. #montalcino — 4 years ago

Todd Scurci

9.2

#montalcino — 6 years ago

with Annie and Jason

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.0

2014 and I was told the 2015 was better. This was pretty good and very representative of its type and place. Very drinkable now. #brunello #montalcino #italy #brunellodimontalcino I’ve had better. Not passionate about it, but still solid. — 4 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.2

We tasted a lot of wines in #montalcino and this is the bottle we bought to take home with us. Delicious and generous. #brunello ANNUAL PRODUCTION:
30.000/35.000 bott.
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PRODUCTION AREA:
The vineyards are in the hills of Montalcino, at different heights and with a sun exposure until sunset. The age of the vineyards from which we select the grapes destined to produce Brunello is more than 20 years. Average altitude of the vineyards: 250 mt s.l.m.
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SOIL:
Tuffaceous clay, very rich in fossils.
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GRAPE VARIETY:
Large Sangiovese 100%.
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TRAINING SYSTEM:
bilateral and balanced cordon.
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DENSITY FOR HECTARE:
5.500
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PRODUCTION SYSTEM:
The vineyards are subject to thinning of bunches, the average criteria is, in good vintages, three bunches of five stay on. The grapes thus obtained are further selected in the cellar, where they are processed according to the old tradition. It proceeds to intense extraction in the early stages of fermentation, followed by long quiescent maceration on the marc; the maximum temperature is raised up to 33 °C and maintained at high values until the racking. The ageing in wood lasts 36 months in oak barrels from Slavonia hl 17.50. It follows bottle ageing for 12 months far beyond the mandatory minimum of four months from production regulations. — 4 years ago

Justin Gilman CSW, CSS

9.1

#Sangiovese #wine from the South East slope of #Montalcino.

Warm brown color, with reddish brown center. Aromas for days with cherry cola, stewed cherry, kalamata olive, black olive, slightly seasones wood. Acid and tannin are harmonious, leveled and consistent. — 8 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.3

Ripe soft tannins. Hints of toast. Ready to drink upon release #brunello #montalcino #brunellodimontalcino #italy #sangioveseblend — 4 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.2

Delicious. Contemporary style. Rich and expressive and with hints of oak, toast and vanilla. #brunello #brunellodimontalcino #montalcino #tuscany #italy #sangiovese — 4 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

8.8

#rossodimontalcino #montalcino #tuscany I was pleasantly surprised. — 4 years ago

Chip Hughes

9.3

A bit more focused and chiseled than the ‘15; also better balanced. Hot dust, grated spice, aged Balsamico. Tannins just short of grippy. Juicy, savory and superfine. Absolutely A-list stuff. #sestadisopra #sangiovesegrosso #montalcino — 6 years ago