Tasting Notes: This wine is a blend of Sangiovese and Montepulciano grapes, which are vinified in both stainless steel and cement tanks, before aging in neutral oak barrels. In the glass, the wi... ne has an intense ruby red color, with a nose of red fruit and floral aromas. On the palate, there are juicy berry fruit flavors and smooth tannins. Read More
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Giorgio Brunori’s decision to bottle his wines and open an enoteca in Jesi changed the face of wine in Ancona Province. The Brunoris, like every other family, sold their fruit in bulk, to be turned into the watery, bland wine sold in kitschy, fish-shaped bottles to tourists visiting the seashore. But Giorgio knew his farming deserved a better audience, so along with his son Mario, he began to estate bottle their harvest in 1956. And the bottled wines brought notice from renowned wine writers Luigi Veronelli and Victor Hazan, whose glowing reviews turned the world’s attention to Georgio’s wines. Now his grandchildren, Carlo and Cristina, hold the reins at Azienda Brunori. The story is a familiar one at Moore Brothers: iconoclastic winegrowers who are the first in their area to estate bottle their wines, the Brunori family is our favorite kind of producer.
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The Marches were part of a territory that extended inland along the eastern bank of the Tiber River and up north all the way to the Po Valley. The Umbri and the Picentes occupied the area during early Paleolithic times. Colonized and organized by the Romans in the 3rd century B.C., the area was invaded by the Goths after the fall of the Roman Empire. In the 6th century, the northern part of today's Marches came under Byzantine rule. In the 8th century, the region was donated to the papacy in two steps, first by Pepin the Short, the first Carolingian king of the Franks, in 754 and then by his son Charlemagne in 774. Today's region reaches from the eastern slopes of the Apennines to the Adriatic Sea. Among the reds, the Rosso Conero and the Rosso Piceno are particularly appreciated. The limestone-rich soil of places like the Mount Conero, combined with the dry maritime climate, give the Montepulciano and Sangiovese grapes their characteristic flavor.
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Sangiovese is a widely planted variety in Italy, and depending on the region and selection in the vineyard, various clones are grown, which notably include Brunello and Prugnolo Gentile. In order to produce its best wines, Sangiovese requires careful clonal selection based on soil type, strict control over yields (grapes per vine), and diligent work in the winery. A long growing season contributes to the production of high-quality Sangiovese grapes, since this is an early-budding and slow ripening variety. Sangiovese wines are generally full-bodied, with flavors of cherry fruit, spice, and earthiness, as well as a lively acidity. White wines produced from this grape are rare, but there are very interesting examples.
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Pizza, barbecue, spaghetti with red clam sauce, and roasted peppers all pair well with this wine.
