Il Marroneto, Brunello di Montalcino 2019

Apart from a wine pump, no mechanical equipment is used – with everything done by hand. They only use indigenous yeasts and mature the wine in old large Slovenian oak barrels. All settling of the must, fining and filtration is done naturally. The classic Brunello undergoes 48 hours of constant pump-overs, followed by a fast, hot fermentation (sometimes as high as 40˚C). It’s then left untouched to age in barrels for three to four years.

Il Marroneto was established in 1975 when the Mori family purchased a small farm on the northern slopes of Montalcino, initially planting half a hectare of vines. Between ’82 and ’83 they expanded the vineyard, planting another 1.1 hectares. These early plantings – a total 1.75 hectares – are now used for the property’s top Madonna delle Grazie bottling.