Il Marroneto
Madonna delle Grazie Brunello di Montalcino
The legacy of Marroneto began in 1974, when Giuseppe Mori purchased a historic building north of Montalcino, dating back to 1246, originally used for chestnut drying ("marroni" in Tuscan dialect) and flour production. With his sons Andrea and Alessandro, Giuseppe planted the first 3000 meters of vineyards in 1975 with a focus on commitment to the land, steering their efforts not by business ambitions but by an authentic love for the territory.
The initial yields were vinified in 1976, and the pioneering bottled vintage arrived in 1980. In the 1990s, Alessandro Mori expanded the winery, propelling Il Marroneto into the ranks of the top 10 historical wineries in Montalcino today.
Situated at 430 meters in the province of Madonna delle Grazie, the estate benefits from cool night winds and temperature variations, creating an ideal environment for wines that are elegantly balanced, fresh, and fruit-forward.
Il Marroneto spans 8 hectares of Sangiovese planted on sandy, minerally soils (sabbione di mare). Seven hectares are devoted to the production of Brunello, while the remaining hectare is for the creation of Rosso di Montalcino. Guided by tradition and minimalism, vineyard management prioritizes quality, avoiding excessive treatments and intensive production.
“I am a vineyard worker, my efforts culminate in harvest. Grapes are the end of my work, not the beginning. In the cellar we only protect what nature gave us, without bending it to our will.”
Alessandro Mori, Owner & Winemaker
Tasting Notes
This stunningly energic and complex wine offers an exotic floral nose with notes of blackberries and spice. The palate delivers ripe cherry, spice, and structure, with a lingering finish characterized by sweet and fine tannins.
Cultivation
The grapes are cultivated with a minimalistic approach with a focus on the most natural expression possible. After a final selection of grapes in April or early May, they don't touch the plants anymore and they try to "protect the decision of nature."
Vinification
Everything is done by hand with no controlled temperatures. Fermented in oak for 22 days
Aging
Aged in 2500 liter Allier oak barrels for 41 months, followed by 10 months in bottle before release.
Press
2019:
100 pts - Decanter
99 pts - Robert Parker
99 pts - Antonio Galloni
APPELLATION
Brunello di Montalcino DOCG
VARIETAL
Sangiovese (100%)
ABV
14%
ALTITUDE
400 meters
SOIL
Sandy, minerally soils
PHILOSOPHY
Sustainable - Practicing