Marroneto Il Marroneto Brunello di Montalcino DOCG Madonna d ella Grazie 2020 [BONDED]
Madonna delle Grazie is the bottle that turned Il Marroneto from a quiet Montalcino name into one of the most sought-after addresses in Tuscany. It takes its name from the medieval church just above the cellar, and it comes from the estate's oldest, highest parcel — a two-hectare plot of Sangiovese that gives one of the most haunting wines in all of Brunello.
Alessandro Mori and his son Iacopo make this with almost monastic restraint. No shortcuts, no flashy oak — just long, patient ageing in large 26-hectolitre casks for over three years, followed by further time in bottle before release. The 2020 vintage is the charming, perfumed counterpoint to the powerhouse 2019 and the structured 2016: a little more open, a little more giving, but with no shortage of class. The critics adored it.
The nose is extraordinary — Parma violets, orange peel, Earl Grey tea, dried cherry, smoky woodland and a deep earthy minerality. Full-bodied but never heavy, it carries serious tannins wrapped in a velvety, almost sweet texture, lifted by bright, energetic acidity. The finish is long and gently austere, the kind that makes you sit back for a moment. This is Sangiovese as high art.
Approachable from 2025 with a long decant, but this will reward the cellar for decades. A wine to buy and forget about for a while.
This bottle is offered in bond, with duty and VAT handled separately on release from the bonded warehouse — ideal for collectors holding it for the long term.
How to Serve
Serve at 16-18°C in a large Burgundy glass to capture the perfume. Decant a good two hours ahead if drinking young, and don't rush it.
Where to Drink It
Locanda Locatelli in Marylebone for fine Italian dining worthy of the bottle. Luca in Clerkenwell for a serious cellar and modern cooking. Or the River Cafe in Hammersmith for benchmark Italian and a list that understands Brunello.
Food Pairings
Give it something special. Dry-aged fillet of beef, a truffle-laced pasta, or slow-braised wild boar. Aged Parmigiano or pecorino stagionato to finish. The wine has the elegance to handle delicacy and the structure for richness — a rare combination.
