
2007 Ridolfi Brunello di Montalcino DOCG
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- Most Recent Avg Price (ex-tax)
- $ 68 / 750ml
- From January 2016
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3.5 from 3 User Ratings
- 2 Critic Reviews
- Style Red - Bold and Structured
- Grape Variety Sangiovese
- Food Pairing Beef and Venison
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Organic
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Critic tasting note: (2007 vintage) "Aromas of meat and berries, follow through to a full body, with fine tannins and a silky finish. Balanced and pretty. Drink now or hold." - James Suckling
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- Learn more Hide
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Get PROHighlights
Details
- Drinking Window
- 2012-2019
- Alcohol ABV
-
14.5%
- Residual Sugar g/L
-
1 g/L
- Sweetness
-
Dry
- Maturation
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Oaked
- Oak Type
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Slavonian
- Total Production Volume
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Less than 24,000 Bottles
- Closure Type
-
Cork
- Vineyard Notes
-
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).
Read more
- Harvest Notes
-
Hand harvested between late September and early October.
- Winemaking
-
Natural fermentation with indigenous yeasts (14 days alcohol fermentation). For the first 10 days of the fermentation there are made 4 times per day pumping over (1 every 6 hours). Maceration on the skins: 43 days of maceration.
Read more
- Ageing
-
36 months in large slavonian oak barrels, and then at least 12 months of bottle aging.
Awards
(1)Suggested Dishes to Pair With This Wine
- Carbonnade de Boeuf Starter Course
- Beef braised in beer
- Contains: mustard
- Belgian
- Pasta puttanesca Main Course
- Tomato, olives, capers, anchovy
- Italian
- Oxtail ravioli Main Course
- Italian
- Cannelloni, meat and tomato Main Course
- Contains: tomato sauce
- Italian
Details
- Drinking Window
- 2012-2019
- Alcohol ABV
-
14.5%
- Residual Sugar g/L
-
1 g/L
- Sweetness
-
Dry
- Maturation
-
Oaked
- Oak Type
-
Slavonian
- Total Production Volume
-
Less than 24,000 Bottles
- Closure Type
-
Cork
- Vineyard Notes
-
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).
Read more
- Harvest Notes
-
Hand harvested between late September and early October.
- Winemaking
-
Natural fermentation with indigenous yeasts (14 days alcohol fermentation). For the first 10 days of the fermentation there are made 4 times per day pumping over (1 every 6 hours). Maceration on the skins: 43 days of maceration.
Read more
- Ageing
-
36 months in large slavonian oak barrels, and then at least 12 months of bottle aging.
Awards
(1)Critics Scores & Reviews
(2)User Ratings
(3)Compare vintages
Vintage quality: Excellent
Current condition: Ready to drink, will keep
The 2007 vintage for Tuscany was generally excellent.
The winter was unusually balmy and dry and spring saw an unseasonably warm, at times hot, March and April. July than delivered furnace-like temperatures until relieving rains finally fell in August, wh...
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