Il Marroneto Brunello di Montalcino 2019 is a stunning, traditional Brunello that combines depth and power with remarkable elegance. Bursting with pure cherry and raspberry fruit, lifted floral notes and mineral freshness, it shows silky, finely powdered tannins and exceptional balance. A complex, age-worthy Sangiovese best enjoyed from 2028 onward.

James Suckling | JS 99
Published: Dec 13, 2024

A beautiful and intense young Brunello with terrific depth, power and deep fruit notes. So much fruit and powerful tannins, yet they are velvety, caressing and glorious. It spent 42 months in large casks. A unique expression of Brunello. Super complex. Best after 2028.

The Wine Advocate | RP 97
Published: Dec 14, 2023
Drink: 2025-2048

Alessandro Mori's wines are easy to spot in a blind tasting thanks to the soaring intensity and vibrant Sangiovese aromas they display. They are truly one of a kind. A wine that sees a relatively short and hot fermentation, the Il Marroneto 2019 Brunello di Montalcino respects local winemaking tradition and remains true in spirit. The steep verticality of the bouquet evokes almost-carbonic or lifted aromas of bright cherry, strawberry shortcake, lilac and heritage rose. You get straight to the heart of Sangiovese. The tannins are extremely fine and powdery and the freshness of the fruit is beautifully intact. This wine really pops in 2019.

Montalcino's Alessandro Mori makes of some of my favorite wines. He proudly follows a very traditional winemaking philosophy that is only a few steps removed from the olden days when wine presses were powered by donkeys.

He adopts hot and compact fermentation methods and presses early in order to lock in color, aromas, acidity and structure. After destemming, he lets the fruit rest for 24 to 36 hours. The process is delicate enough to leave a good amount of whole berries (which could be a contributing factor to the incredible aromas achieved in his wines). Fermentation kicks off with robust pump-overs that introduce oxygen. This creates what Alessandro Mori calls "a primordial broth" of berries, skins and pulp. He does not do pied de cuve. Ambient yeast withstands high temperatures (from 36 degrees Celsius and sometimes as high as 40 degrees), and skin contact lasts nine to 10 days for the Brunello di Montalcino and 14 or 15 days for the Brunello di Montalcino Madonna delle Grazie. Cap management is very delicate toward the end, with five minutes of pump-overs in the morning and five minutes at night. This approach fixes the elegant floral aromas of Sangiovese and the phenolic compounds. He presses at two "babo" (a measurement of sugar) or before fermentation is completed and moves the wine into barrel. The unique structure you taste is achieved with hard pressing at 350 atmospheres followed by long barrel aging (lasting up to 41 months) to polymerize or soften the tannins.

Decanter | D 96
Published: Nov 14, 2023
Drink: 2024-2037

Il Marroneto is one of Montalcino’s most consistently outstanding producers, in challenging and celebrated vintages alike. Brought up under the tutelage of Tuscan greats, Giulio Gambelli and Mario Cortevesio, Alessandro Mori has been at the helm of the estate for 30 years. In 2019, his son, Iacopo joined him full time. This release manages to marry intensity with delicacy and restraint, exuding perfectly ripe fruit with no excess. Pristine raspberry and succulent strawberry provide the backdrop from which liquorice, spicy pepper and fragrant violet surge, while the sculpted, silky tannins have a soft, yielding quality. Midweight and gracefully styled with effortless buoyancy, this is lovely now but with years of potential.
Closure: Cork
Body: Full
Oak: Oaked
Grapes: 100% Sangiovese

Jancis Robinson | JR 17.5
Published: Oct 25, 2023
Drink: 2024-2038

Lustrous mid ruby. Stunning nose chock-full of minerals with raspberry and a hint of eucalyptus. Elegant and succulent with pure raspberry and super-fine but firm tannins lining the fruit. Great precision. Transparent. 

Ilmarroneto.com

Where the towers of Siena form a backdrop to the vineyards cultivated on the high slopes of the Montalcino hill. This is the terroir we explore.

The vineyards extend along the northern slope of the Montalcino hill. It is a marine area, with marine and aeolian sediments, and the presence of sea sand mixed with various minerals.

The first 3,000 meters of vineyard were planted in 1975, followed by another 3,000 meters in 1979, and finally the last 9,000 meters in 1984.

Alessandro Mori has worked at his company since 1975, the year he and his brother planted their first vineyard. He represents its "historical memory," having participated in every step, every reflection, and every production change.

Soil nature: sea sand mixed with minerals
Grape variety: 100% Sangiovese
A classic Brunello, elegant yet structured, it's made using a vinification process that captures the Sangiovese's aromas as much as possible, and thus the uniqueness of the terroir.
After months in wood, it remains fresh, fragrant, and fruity, untouched by the wood's aggression.
Fantastic for relaxing moments.  

Winemaking
In 40-hl oak vats. After a day of rest, the previously destemmed must undergoes an initial pumping over for approximately 5 hours.
Once spontaneous fermentation begins, further continuous pumping over takes place for 13-15 days.
We do not use selected yeasts or nutritional salts in this process.

Seasoning
In 26-quintal oak barrels for 42 months. It becomes Brunello
after 5 years, including 6 months of bottle aging.