Historically, grapes from the Morini vineyards were sold to the local winemaking cooperative but with the construction of their winery and aging cellar in the 1990s they were able to begin producing fine estate wines such as Soave, Valpolicella, and Amarone. Their wines are the quintessence of the warm lands of Illasi, whose history stretched back two thousand years to the Romans, who chose the town for its ideal location for cultivating fruit and olive trees as well as grapevines. Ilatium Morini’s seven main vineyards sites sit between 70-300 meters above sea level and range in soil types from lower-elevation alluvial limestone, with a silty, sandy and gravelly texture, to fine-textured clay in the highest “Mezzana ai Monti” vineyard. The Morini family have been grape growers and winemakers for over 40 years but saw the birth of Latium Morini in 1992 when they purchased a five-hectare piece of land in Val di Mezzana. The current generation, seven brothers and cousins who collectively run the estate, has fostered the growth of Latium Morini into now 40 hectares of vineyards.
In 2014 I was meeting with Marco Sartori and Romano dal Forno on a regular basis. We were always talking about the region and what was common to the wines around the area. At one point I asked them both for a suggestion on more modestly priced Valpo and Soave. In separate conversations, both winemakers told me to stop by Ilatium, which sits between the two properties. Eugeneo was a few years into bottling wines and had yet to really capture attention in the US. Timing was perfect.
Alluvial limestone, clay, calcareous