PV Tasting Notes
I love the aromas of Lavender and mineral, with hints of dried berries and liquorice, on the palate, this is full bodied and fresh due to high acids, with velvety tannins and loads of ripe fruit, best described as full and very juicy. Whilst this is young, it is very focused, clean and lively, difficult to put down, this is for all intents and purposes Brunello di Montalcino, as Alesandro Mori declassifies one barrel each year to release a Rosso.
We would suggest matching this with the finest Italian foods, herb stuffed veal wrapped in Prosciutto, venison braised in cherries, saltimbocca alla romana, most Italian sausages, or pork sausages with lots of herbs. Also game birds, Pheasant, Partridge, Grouse or Woodcock and of course many styles of pasta.
The Marroneto farm was purchased in 1974 by Giuseppe Mori, father of current owner Alessandro, as a child Alessandro immediately showed great interest in winemaking, which began in two small rooms, the only ones which were available at the time. Following these small tentative steps, the basement was enlarged, both sons trained to become lawyers, but Alessandro was totally enraptured by the winemaking process and the philosophy behind it, decided to follow his passion and gave up the law to become full time winemaker.
Today ‘Alessandro works in the traditional way, both farming and winemaking biodynamically, treating his wines like spoilt children, giving constant love and care, watching slowing as the wines develop over four years in barrel. Alessandro clearly has a deep passion for Sangiovese, and wants his Brunello’s to express the true fruit with all of its perfumes, delicacy and elegance.
All Il Marroneto wines are created in the traditional way, which leads to wines deep in elegance and rich in aromas. After more than 30 years of winemaking the Il Marroneto estate is considered one of the ten most important and famous historical di Montalcino (Siena).