Brunello di Montalcino Il Marroneto 2012

Il Marroneto

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This first vintage of Il Marroneto was bottled in 1980. The vines are an average age of 35 years with ample vine spacing of 3400 per hectare. A nine-day native ferment in 50% stainless and 50% wood occurs with occasional punchdowns. The wine is bottled unfined and unfiltered after ageing 39 months in 2600-liter French cask, and further refining for six months in bottle. 

Tasting Notes

The northern zone of Montalcino is characterized by higher elevations, steep slopes, and cooler temperatures. These conditions are ideal for creating Brunellos of significant ageing potential, showing complexity, increased aromatics, classic tannic structure and nervy acidity. The precision of Sangiovese is transparently conveyed when using the most natural and minimal of winemaking techniques. 

Food Pairing

Sangiovese’s high natural acidity and complex tannic structure make it an admirable ally to a range of hearty meat or game dishes. Go the traditional route with braised short ribs or Osso Bucco, but don’t be hesitant. Brunello benefits from a straightforward pairing, no artifice – as the Tuscans prefer. Bean and kale soup, papparedelle, or an aged pecorino, are resoundingly local choices.

Vineyard & Production Info
Production area/appellation:
Brunello di Montalcino DOCG
Vineyard name:
Il Marroneto
Vineyard size:
14 acres
Soil composition:
Sand and Stony
Elevation:
1,300 feet
Vines/acre:
1,380
Exposure:
Northern
Year vineyard planted:
1975
Harvest time:
First ten days of October
First vintage of this wine:
1976
Bottles produced of this wine:
11,000
Winemaking & Aging
Varietal composition:
100% Sangiovese Grosso
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
9 days
Fermentation temperature:
89 °F
Maceration technique:
Punchdown
Type of aging container:
Barrels
Size of aging container:
2600 liters
Age of aging container:
1976 - 2009
Type of oak:
French
Length of aging before bottling:
39 months
Length of bottle aging:
6 months
Analytical Data
Alcohol:
14.0 %
pH level:
3.5
Residual sugar:
0.6 g/L
Acidity:
5.9 g/L
Dry extract:
31.7 g/L

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