Il Marroneto

Il Marroneto was founded in 1974 by Giuseppe Mori, a lawyer from nearby Siena. The winery building itself predates the estate by centuries, with origins traced to 1246, when it served as a facility for drying chestnuts and producing flour. The name Il Marroneto reflects this heritage, referencing marrone, the Tuscan dialect word for chestnuts. The first vineyards were planted in 1975, and the first commercial vintage followed in 1980. In the 1990s, Alessandro Mori took over operations and expanded the estate, establishing it as one of the top ten historical wineries in Montalcino. His son Iacopo joined in 2019, continuing the family tradition.

• Founded 1974 by Giuseppe Mori, a Sienese lawyer; vineyards planted 1975
• The estate building dates to 1246, originally used for chestnut drying and flour production
• Alessandro Mori took over in the 1990s and expanded the estate's reputation
• Iacopo Mori joined in 2019 as the third generation of family ownership

The estate spans 8 hectares, with 7 dedicated to Brunello di Montalcino production. Vineyards sit on cool, steep north-facing slopes just outside the walls of Montalcino town, at elevations between 400 and 430 meters above sea level. The soils are sandy and mineral-rich, composed of galestro (clay-limestone), limestone, and marl. Cool nights and significant diurnal temperature variation on these northern exposures create conditions well suited to producing Brunello of elegant balance and vibrant freshness. The estate operates without chemical fertilizers, herbicides, or pesticides.

• 8 hectares total; 7 hectares planted to Sangiovese for Brunello production
• North-facing slopes at 400-430 meters altitude just outside Montalcino's walls
• Sandy soils with galestro, limestone, and marl; mineral-rich profile
• No synthetic chemicals used; emphasis on minimal intervention viticulture

Il Marroneto practices traditional Brunello winemaking with guidance historically provided by consultants Mario Cortevesio and Giulio Gambelli. Extended fermentations, long macerations, and lengthy maturation in large-format barrels define the house style. The standard Annata Brunello is fermented at higher temperatures and aged for 42 or more months, while the flagship Madonna delle Grazie undergoes gentler fermentation with a similar extended aging regimen. Both wines are built for long cellaring. The estate's philosophy centers on minimal intervention and full transparency of terroir.

• Traditional methods: extended fermentation, long maceration, large-format barrel aging
• Annata Brunello fermented hot, aged 42+ months before release
• Madonna delle Grazie uses gentler fermentation with comparable aging
• Winemaking guided historically by consultants Giulio Gambelli and Mario Cortevesio

The estate's flagship single-vineyard wine, Madonna delle Grazie, takes its name from a medieval church that stands above the vineyard. The wine has achieved international recognition with perfect 100-point scores from Wine Advocate critic Monica Larner for both the 2010 and 2016 vintages, placing Il Marroneto among the most critically acclaimed producers in Brunello di Montalcino. In addition to Madonna delle Grazie and the standard Annata Brunello, the estate produces Rosso di Montalcino under the Ignaccio and Iacopo labels.

• Named after a medieval church situated above the vineyard
• 2010 and 2016 vintages both received 100 points from Wine Advocate (Monica Larner)
• Produced as a single-vineyard expression alongside the standard Annata Brunello
• Rosso di Montalcino is also produced under Ignaccio and Iacopo labels