Ridolfi house spotlight
WinesCritic.com's La Grande Bellezza film on Ridolfi in Montalcino, the north-east slope estate behind this Brunello.
The market on this bottle
Wine-Searcher tracks this 2018 Ridolfi Brunello across the open market. Our $38 sits under their published average of $55.55.
2018 Ridolfi 'R' Brunello di Montalcino DOCG Tuscany, Italy
Gianni Maccari's north-east Montalcino Brunello, 36 months in large oak, two 94s at thirty-eight dollars.
Wine Enthusiast awarded this 2018 Ridolfi Brunello 94 points. Decanter World Wine Awards gave the vintage a Silver Medal at 94/100. 100 percent Sangiovese, 36 months in large oak, now $38.
Classic Brunello, from the cool side of the hill
Ridolfi sits on Montalcino's north-east slope, the cooler side, at about 300 meters. Gianni Maccari, who came from Poggio di Sotto, ferments with native yeasts, keeps the skins for 43 days, then parks the wine 36 months in large Slavonian oak. Wine Enthusiast went 94. Decanter World Wine Awards went Silver at 94/100. This is the proof that traditional Brunello still belongs at dinner.
The house
The Peretti family bought Ridolfi in 2011. Gianni Maccari rebuilt the cellar from 2014, treating every vineyard as Brunello fruit.
The wine
100% Sangiovese. Hand harvest, native fermentation, 43 days on skins, 36 months in large oak, then at least 12 months in bottle. The U.S. R label is this same standard Brunello.
The scores
Wine Enthusiast 94. Decanter World Wine Awards Silver, 94/100. Anise, fennel, sage, cherries, bitter cocoa, framing tannins.
The drinker
Serve near 64 F. Open before you cook. Porcini risotto or herb-crusted veal.
Herbs, cherries, soil, and a firm 2018 frame
The 2018 is herbal and savory, with round cherry fruit, framing tannins, confident acidity, and the elegant proportions associated with the vintage.
An elegant Brunello year. Ridolfi's north-east sites kept the wine on herbs, cherries, and acidity rather than sheer weight.
Anise, fennel, sage, soil, cherries, bitter cocoa, roasted coffee.
Framing tannins, confident acidity, 14% ABV, 36 months large oak.
Savory and persistent. Serve near 64 F. Open before cooking.
Native yeast, long skins, large oak
Ridolfi's own technical page is patient and traditional: hand harvest, indigenous yeasts, extended skin contact, then large-format oak rather than a rush toward sweetness. Gianni Maccari came from Poggio di Sotto. The 2018 spent 43 days on skins and 36 months in large Slavonian barrels.
Grapes were hand harvested between late September and early October 2018 from Ridolfi's north-east Montalcino sites. Natural fermentation lasted 14 days, then a total of 43 days of skin maceration with regular pumping over.
The wine spent 36 months in large Slavonian oak, then at least 12 months in bottle. That program keeps Sangiovese's aromatic lift while building the savory tannin Brunello is supposed to have.
From a Florentine crest to Mercatali
Ridolfi connects a Florentine and Sienese lineage to a focused modern estate on Montalcino's north-east slope.
Ridolfi's official history traces three branches of the family to Florence in 1290. The Sienese branch held estates in the region, and the historic coat of arms now appears on the labels.
The Montalcino property sits at Mercatali, a place whose name recalls an important market from the fifth and sixth centuries. A preserved three-storey section of stone and tuff still links the estate to that older landscape.
The current winery was renovated and extended in 2014 while respecting the original Mercatali village. The Peretti family carries it forward with manual vineyard work, organic-agriculture principles, and native yeasts.
Porcini for the soil, veal for the tannin
Porcini brings out earth and balsamic. Herb-crusted veal gives cherry fruit, acidity, and savory tannins a richer stage.
Two plates. One porcini risotto. One herb-crusted rack of veal.
Serve near 64 F in a generous red-wine glass. Open the bottle before cooking so floral, cherry, and balsamic notes have time to emerge.
Porcini Mushroom Risotto
Creamy risotto gives the wine a quiet, earthy stage, letting floral top notes and bright acidity stay clear.
Why it works: Porcini echoes soil, balsamic, walnut, and spice. Parmigiano adds the umami that smooths firm tannin.
View Recipe for Porcini Mushroom Risotto (opens in a new tab)
Herb-Crusted Rack of Veal
Roasted veal has enough richness for Brunello without overpowering the elegant 2018 frame.
Why it works: Rosemary, garlic, and browned meat amplify the savory finish, while cherry fruit and acidity cut the roast.
View Recipe for Herb-Crusted Rack of Veal (opens in a new tab)Open Ridolfi's 2018 Brunello tonight
Gianni Maccari, 36 months in large oak, two 94s. Thirty-eight dollars.
Put it in the cart. This is Ridolfi's standard Brunello in the U.S. R package, classic Montalcino for the table.
