IL MARRONETO
Il Marroneto is a small, eight-hectare estate on the north side of Montalcino, just outside of the town. It was founded in 1974 by Giuseppe Mori, who fell in love with the estate when he first visited from nearby Siena.
Since the beginning, they have been a staunchly traditional producer. Traditional both in the sense that they use large oak botti, but also in the sense that their philosophy and techniques have been passed down inter-generationally, from Giuseppe to his son, Alessandro, and in turn, to Alessandro’s son, Iacopo, who is currently running the estate alongside his father.
Initially, two famous winemaking consultants, Mario Cortevesio and Giulio Gambelli, assisted Alessandro. Starting in 1990, Alessandro felt he was ready and capable to move forward independently, without consultants, though still, as he says, “with much to learn from his vineyards.”
In addition to fermenting and ageing in large, neutral oak, Il Maronneto makes the unconventional decision for wines of this calibre to not only use free-run juice but also to use press wine, not even just first but second press wine, in both his Brunello di Montalcino Annata as well as his single-vineyard bottling, “Madonna delle Grazie.”
They have always worked with complete respect for the health of the vineyards. “Every single aspect in the vineyard must be given the utmost attention, as those details cannot be corrected in the cellar.” Attention to detail, both in the vineyard and in the cellar, has always been the highest priority for the family.
They are most known for their two Brunelli. The first is called “Annata” or “Classico,” which does not do the wine justice as it is a great, world-class Brunello. This wine, called Il Maronneto Brunello, ferments and ages in large, 40 HL casks, then into 26 HL casks for about three years, followed by about ten months in the bottle.
The flagship Brunello, “Madonna delle Grazie”, is named after the medieval church above the winery. It is sourced from an exceptional two-hectare vineyard, their oldest parcel, just below the church. The fermentation for this wine takes place in Allier casks, which are entirely closed and without temperature control. During the fermentation, the temperature can go relatively high for about two days, giving the wine a unique depth and structure. The wine then ages in 26 HL casks for 42+ months, followed by at least ten months in the bottle before release. This wine is regularly among the best Brunello made in the years it is produced (only in top vintages). The winery also occasionally makes two special selections: Rosso di Montalcino, one named Ignaccio, a fresher style of Rosso, and one named after Iacopo, which is more in the style of a “baby Brunello.”
