Mocali Morellino Tech Sheet · 2015-09-17 · The.Sommeliers’.Sommelier.! The$Wine...
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We provide great restaurants and retailers with wines they are proud to serve and keep their guests coming back for more. www.gcondeswines.com The Sommeliers’ Sommelier. The Wine While Mocali is most famous for their classic Brunello, like many Tuscan producers they have explored the coastal Maremma region as an exciting home for a different take on Sangiovese. Suberli is the name of their estate near the Tuscan coast. As with all Mocali wines, the Morellino is farmed organically and minimal intervention is made in the cellar to reveal the delightful Sangiovese character. The warmer climate of Southern Tuscany shows a riper expression of Sangiovese blended with native varieties Malvasia Nera and Alicante which give it a deeper richer color. This wine is a great option for those coming to Italian wines from a California background as it shows the warmth of the Tuscan sun. Region: Toscana Appellation: Morellino di Scansano Varietals: 85% Sangiovese 10% Malvasia Nera 5% Alicante Soil: Galestro (marl and limestone) and albarese (sandstone) Farming: Sustainable Vinification: Primary fermented in stainless steal tank, and transferred to Slavonian oak for secondary fermentation Aging: 10 months Slavonian oak barrels Mocali, Morellino di Scansano • A cross between a Rosso and Brunello – affordable and approachable with structure and power • Classic Brunello clone from a single vineyard estate on the coast of Tuscany • A best seller in New York and new to California! The Producer Based in the hills of the Tavernelle district of Montalcino, Mocali is a small, familyowned Brunello producer known for its lush, mineralrich wines that are both approachable and ageworthy. Mocali is owned and managed by Tiziano and Alessandra Ciacci, whose grandfather, Dino Ciacci, was one of the twentyfive promoters of the Consorzio del Brunello di Montalcino. The family live on the estate, and Tiziano manages the vineyards and winemaking. While the Ciacci family had grown grapes for generations, in the 1980s Tiziano and Alessandra decided to embark on their own, establishing Mocali to carry out their vision for terroirdriven wines made with precision and love. They selected a site in Tavernelle—one of the premier zones of Montalcino where Soldera and Gaja also are based—perched 300350 meters above sea level in the Mocali village, where the vineyards enjoy warming winds from the sea and produce rich grapes that characterize the wines. 1990 was the first vintage. On their 32 hectare estate, 10 hectares are planted to vines and another 2 to olive groves, with much of the remainder covered by a woodland that shelters the vineyards. Mocali also leases adjacent vineyards with similar soil, aspect and growing conditions, bringing total growing area to 18 hectares planted to Brunello. Ten hectares are classified for Brunello di Montalcino, while the others are Rosso di Montalcino and I Piaggioni. The soils are a combination of classic galestro and alberese sandstone, which infuse the wines with minerality. Mocali’s winemaking centers on the vineyards. The team farms each plot separately, using green harvesting to optimize quality. About a month prior to harvest, the grapes are closely monitored and tested to find the perfect time for picking. Once harvested, the grapes are sent directly into a special stainless steel tank to keep them intact. After a 35 day cold the grapes undergo primary fermentation for 1214 days. The wines are aged French oak barrels or casks, little or none of which is new. The tannin regimen is managed very closely; wines are barreltasted monthly and moved to different barrels every 56 months to achieve the signature Mocali style of approachability, structure and purity of flavor.
Transcript of Mocali Morellino Tech Sheet · 2015-09-17 · The.Sommeliers’.Sommelier.! The$Wine...
We provide great restaurants and retailers with wines they are proud to serve and keep their guests coming back for more.
www.gcondeswines.com
The Sommeliers’ Sommelier.
The Wine
While Mocali is most famous for their classic Brunello, like many Tuscan producers they have explored the coastal Maremma region as an exciting home for a different take on Sangiovese. Suberli is the name of their estate near the Tuscan coast. As with all Mocali wines, the Morellino is farmed organically and minimal intervention is made in the cellar to reveal the delightful Sangiovese character. The warmer climate of Southern Tuscany shows a riper expression of Sangiovese blended with native varieties Malvasia Nera and Alicante which give it a deeper richer color. This wine is a great option for those coming to Italian wines from a California background as it shows the warmth of the Tuscan sun.
Region: Toscana Appellation: Morellino di Scansano Varietals: 85% Sangiovese 10% Malvasia Nera 5% Alicante Soil: Galestro (marl and limestone) and albarese (sandstone) Farming: Sustainable Vinification: Primary fermented in stainless steal tank, and transferred to Slavonian oak for secondary fermentation Aging: 10 months Slavonian oak barrels
Mocali, Morellino di Scansano • A cross between a Rosso and Brunello – affordable and approachable with structure and power
• Classic Brunello clone from a single vineyard estate on the coast of Tuscany • A best seller in New York and new to California!
The Producer Based in the hills of the Tavernelle district of Montalcino, Mocali is a small, family-‐owned Brunello producer known for its lush, mineral-‐rich wines that are both approachable and age-‐worthy.
Mocali is owned and managed by Tiziano and Alessandra Ciacci, whose grandfather, Dino Ciacci, was one of the twenty-‐five promoters of the Consorzio del Brunello di Montalcino. The family live on the estate, and Tiziano manages the vineyards and winemaking.
While the Ciacci family had grown grapes for generations, in the 1980s Tiziano and Alessandra decided to embark on their own, establishing Mocali to carry out their vision for terroir-‐driven wines made with precision and love. They selected a site in Tavernelle—one of the premier zones of Montalcino where Soldera and Gaja also are based—perched 300-‐350 meters above sea level in the Mocali village, where the vineyards enjoy warming winds from the sea and produce rich grapes that characterize the wines. 1990 was the first vintage.
On their 32 hectare estate, 10 hectares are planted to vines and another 2 to olive groves, with much of the remainder covered by a woodland that shelters the vineyards. Mocali also leases adjacent vineyards with similar soil, aspect and growing conditions, bringing total growing area to 18 hectares planted to Brunello. Ten hectares are classified for Brunello di Montalcino, while the others are Rosso di Montalcino and I Piaggioni. The soils are a combination of classic galestro and alberese sandstone, which infuse the wines with minerality.
Mocali’s winemaking centers on the vineyards. The team farms each plot separately, using green harvesting to optimize quality. About a month prior to harvest, the grapes are closely monitored and tested to find the perfect time for picking.
Once harvested, the grapes are sent directly into a special stainless steel tank to keep them intact. After a 3-‐5 day cold the grapes undergo primary fermentation for 12-‐14 days.
The wines are aged French oak barrels or casks, little or none of which is new. The tannin regimen is managed very closely; wines are barrel-‐tasted monthly and moved to different barrels every 5-‐6 months to achieve the signature Mocali style of approachability, structure and purity of flavor.
