In Montalcino, the birthplace of the renowned Brunello, not everything has always been about wine. Amidst wooded hills and Tuscan paths that seem frozen in time, another tradition has endured for centuries: that of the chestnut. Evidence of this can be found in the ancient seccatoi di castagne, or metati: small rural structures where chestnuts were slowly dried using the gentle heat of a fire lit on the lower floor.
It is precisely in one of these drying houses that Il Marroneto was born, now one of the most iconic wineries in Montalcino and a veritable temple of sangiovese. Its name is no coincidence: the main building was originally a chestnut drying house. From this union of rural history and wine-making tradition emerges an utterly unique identity.
Leading the way is Alessandro Mori, a producer who shuns trends and shortcuts. His philosophy is crystal clear: respectful viticulture, minimal intervention, and maximum expression of the land. His aim is for each wine to tell a true story of Montalcino, with sangiovese as the undisputed protagonist.
The great emblem of the house is, of course, Brunello di Montalcino. A wine that combines depth, elegance, and an extraordinary ageing capacity. It comes from 10 hectares of vineyards located on the northern face of the municipality, where the calcareous and sandy soils yield grapes of exceptional quality. Mori works to maintain living soils, balanced vines, and yields adjusted to each vintage. Nothing is left to chance; everything is designed so that the grape reaches the winery with impeccable purity.
In the winery, sincerity continues. Fermentations are spontaneous, without selected yeasts or additives. Mori favours vigorous starts, with temperatures that can reach 36°C — and even 40°C — made possible by the resilience of the native yeasts. This process allows for deep extractions of colour and aroma, with surprisingly brief macerations of about 10 days, and a significant use of whole grapes without crushing.
Aging takes place in traditional 26-hectolitre Slavonian oak botti — always used — for a minimum of 36 months. Every 3 months, rackings are performed to naturally clarify the wine, without artifices.
Il Marroneto Madonna delle Grazie Brunello di Montalcino has become an icon for its balance, its delicate sandy texture of tannins, and an aromatic finesse that is now part of its identity. A wine that honours its territory and demonstrates that the past — yes, even a humble chestnut drying house — can be the origin of something truly exceptional.