winery
Il Marroneto
Tuscany, Italy
Philosophy
Native yeast fermentation at high temperature; extended maceration; maturation in large Slavonian oak botti for 40–42+ months. Each wine vinified by parcel to preserve acidity and terroir expression, with no selected yeasts, sulfites, or temperature control—a philosophy of respect for the vineyard's gift rather than intervention.
Reputation
Founded in 1974 by lawyer Giuseppe Mori on the cool northern slopes of Montalcino, Il Marroneto takes its name from a 13th-century stone building once used to mill chestnuts into flour. The estate's modest cellars have changed little since Giuseppe's acquisition; it was his son Alessandro who, in 1993, abandoned a banking career in Rome to devote himself entirely to the vineyard and the 'memory' of its terroir.
No benchmark products catalogued for this producer yet.