The vineyards surrounding the Villa di Fattoria Montellori were purchased by Giuseppe Nieri in 1895. Initially, the wine produced was intended solely for his own use. However, Nieri's son decided to further develop the business by purchasing land and planting new vines. He also began renovating the cellar, and bottling of Montellori wine as we know it today began in 1950. Since then, the winery has focused entirely on producing quality wines from the Tuscan wine region.
The vineyard is located at an altitude of 150 meters above sea level. The clay-rich soil contributes to the acidity and the intensely beautiful color in the glass. At optimal ripeness, the grapes are carefully harvested, after which a strict selection takes place in the winery. The juice undergoes fermentation in stainless steel tanks at a controlled temperature of 25 to 28 degrees Celsius. After 20 days, fermentation is completed, and aging follows. This takes place in wooden barrels and lasts for approximately one year. The characteristic balance of this Moro is achieved through the subsequent bottle aging.
We pour a bright garnet-colored wine. The Fattoria Montellori Moro surprises us with notes of red fruit that mingle with hints of aromatic herbs. The palate boasts delicious, rich fruit notes with subtle hints of balsamic vinegar, honey, and vanilla. This is achieved through the combination of three noble grape varieties: Sangiovese, Cabernet Sauvignon, and Merlot. Thanks to its powerful aromas, this Moro wine pairs particularly well with game dishes and stews.
