COLOUR
Red
TYPE
Still
VINTAGE
2019
GRAPE
Sangiovese, Canaiolo, Colorino, Pugnitello
PRODUCER
Mori Concetta
REGION
Tuscany
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Mori Concetta Morino Chianti Classico DOCG is a red wine from Tuscany, Italy, produced by Azienda Agricola Mori Concetta di Becattelli Massimo. The wine is named 'Morino,' an anagram of 'Mori' and 'vino,' reflecting the family's dedication to winemaking. The estate is named after Concetta Mori, the mother of the producer, who was instrumental in establishing the agricultural business. This Chianti Classico is distinguished by its blend of traditional and indigenous grape varietals, including Sangiovese, Canaiolo, Colorino, and Pugnitello, with the aim of preserving and rediscovering classic Chianti Classico typologies. The vineyards are located in San Casciano in Val di Pesa, an area characterized by clay and sand soils rich in limestone, at an elevation of 300 meters above sea level with a southeast exposure.
ALCOHOL
13.5%
AVG. PRICE
€15
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The winery name 'Morino' is an anagram of 'Mori' and 'vino' (wine).
Fact 02
Features the indigenous Pugnitello grape, a lesser-known Tuscan varietal.
Fact 03
The estate is small, just over four hectares in total.
Fact 04
Hand-bottling is part of their traditional approach.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The Mori Concetta Morino Chianti Classico DOCG is produced using organic farming practices. Grapes are hand-harvested and carefully selected. Fermentation occurs in stainless steel tanks at controlled temperatures of 26°C, with a maceration period of approximately 12 to 18 days. Following fermentation, the wine is aged in used large oak barrels (botti grandi esauste) to allow for subtle maturation. The winemaking process combines modern equipment with traditional techniques, including the use of indigenous yeasts and hand-bottling, to preserve the authentic character of the wine and its terroir.
