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WINES OF CENTRAL ITALY
Il Marroneto
Historically speaking, Il Marroneto is one of the few older estates in Montalcino having been established
in 1974 by Giuseppe Mori. Il Marroneto takes its name from an old tower dating back to the 13th century
where the nuns (that lived in the Madonna delle Grazie convent) kept the chestnuts used to make flour
for bread. Mori’s sons Alessandro and Andrea, busy with their occupations as lawyers—having followed
in their father’s footsteps—showed great interest in winemaking. In 1980, the first vintage was made by
the brothers’ hands in two small rooms at Il Marroneto. Alessandro was hooked. He would continue on as
winemaker, turning his passion for Brunello and the estate into a philosophy of life.
To get to the heart of Il Marroneto, the vineyards must be considered together with its winemaker,
Alessandro Mori, an artisan in his own right. The estate’s 5.8 hectares have been planted in stages: The
first 10% in 1975, an additional 10% in 1977, and the rest in the winter between 1982 - 1983. Elevation of the
vineyard sits at 400 meters above sea level, and soils are an intricate mix of mostly sand, large stones
of limestone and galestro. Vines are planted with ample spacing in mind so that Sangiovese thrives in
nutrient-rich topsoil that encourages good rooting. Here in the north, cooler weather turns out more
distinctive Brunellos of precision, elegance and aromatics.
Brunello di Montalcino DOCG
This first vintage of Il Marroneto was bottled in 1980. The vines are an average age of 35 years with
ample vine spacing of 3,400 per hectare. A nine day native ferment in 50% stainless and 50% wood
occurs with occasional punchdowns. The wine is bottled unfined and unfiltered after ageing 39 months
in 2,600-liter French cask, and further refining for six months in bottle.
“Selezione Madonna delle Grazie” Brunello di Montalcino DOCG
Madonna delle Grazie is the 13th century church on the estate for which it takes its name. This wine
is produced from a special selection of Sangiovese to create the estate’s “grand cru” Brunello, first
bottled in 2000. The 35-year old vines have been planted with ample vine spacing of 3,400 per hectare.
Twenty day native ferments are standard, with pump overs when Alessandro decides. The wine is aged
in 2,600 liter French cask for 41 months, and further refined in bottle for six months.