Alessandro Mori is a staunch advocate for traditional winemaking; a ‘naturalista’. Call him stubborn, call him single-minded, or call him a man on a mission – it’s irrelevant: there’s no denying the fact that his wines are consistently some of the finest examples of Sangiovese produced within the Brunello di Montalcino DOCG. He’s unlikely to admit it though.
Scroll down to see tasting notes and scores for 10 Il Marroneto wines
Alessandro has nurtured a reputation of fierce independence, steadfastly refusing to bow to the whims of the market. Even during the heyday of muscular wines aged in new oak barriques, Il Marroneto’s wines continued on their own course, always showing a reliably light touch with restraint and finesse.
The modest cellars at Il Marroneto have changed little since Alessandro’s father, Giuseppe, purchased the estate in 1974. ‘Il Marroneto’ is named after this 13th century building which was once used to turn chestnuts (‘marrone’) into flour. Alessandro recounted how they began with ‘two barrels, one tun, one press’ in two small rooms, later enlarged to three rooms.
Since the first vintage in 1980, Alessandro has managed the winemaking at Il Marroneto, initially alongside his brother, Andrea until 1993. Key to Alessandro’s winemaking style are his experiences with the two enologists who guided him in the estate’s formative years; Mario Cortevesio and Giulio Gambelli, who he describes as ‘masters in the world of wine’.