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Ridolfi Rosso di Montalcino 2021
North - East side of Montalcino Hill, 300 mt above sea level. Medium texture soils rich in clay, marine fossils and, in the highest part, Alberese (weathered sandstone). Natural fermentation with indigenous yeasts (14 days alcohol fermentation). For the first week or 10 days of the fermentation there are made 4 times per day (every 6 hours) pumping over.Maceration on the skins: 45 days of maceration. Red mature fruits, on the nose with pleasant spicy aromas . The mouth is elegant and well balanced with a pecuiar freshness. Good persistence.
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