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A bright, polished Tuscan red, the 2006 Moro pays tribute to Marco Razzauti’s talent as well as the beneficence of the 2006 vintage in Tuscany. Racy, round, and loaded with flavor, the 2006 Moro offers a heady perfume of violets, black cherry, cocoa, and spice. And in the mouth the 2006 Moro exhibits a good deal of ripe fruit, soft tannins and the feel and texture of Florentine leather. However, the 2006 Moro may appear a touch reticent upon first opening, a hallmark of what promises to be a long lived 2006 vintage. What sometimes appears at first sip to be a light, somewhat ethereal wine blossoms with aeration into a polished, substantial red that reminds us of a hypothetical blend of first rate Chianti Classico and youthful red Bordeaux from an impeccably run estate. Furthermore, the 2006 Moro will continue to improve for several more years in bottle, if one can exercise enough restraint to keep a bottle around for that long. We recommend serving the 2006 Moro cool (59º F-65º F) after half an hour or more of aeration, as Moro has the wherewithal to unfold in the glass and delight the senses for as long as anyone of us can resist.
The elegant, sophisticated 2006 Montellori Moro provides the ideal complement to traditional Tuscan fare as well as contemporary American favorites. A myriad of meats and vegetables take on a whole new dimension when paired with the 2006 Moro. A glass of 2006 Moro and a rotisserie roasted chicken, served with braised vegetables, porcini mushrooms and a hint of truffle, make for a very memorable meal. Tender cuts of beef and pork provide other worthy suitors. However, one of our favorite to Moro is a classic Tuscan white bean dish, served with crusty Italian bread and a few slices of hard cheese. For a simple mid week treat, we suggest you pair the 2006 Moro with a hearty Panini or grilled chicken breast, served with grilled onions and peppers, melted Havarti cheese, and basil aioli on toasted focaccia. Thin slices of salami, prosciutto, and other cured meats pair beautifully with this wine, too. So, whether you seek simple elegance or just old-fashioned stick to your ribs kind of fare, you can count on Moro to be there. Buon Appetito!
A number of years ago we discovered Fattoria Montellori and the estate’s enthusiastic, serious-minded proprietor Alessandro Nieri. Not long afterwards, we met Dr. Marco Razzauti, Montellori’s exuberant 30 year old viticulturist and oenologist, and it quickly became clear to us just how committed this estate is to making world class Chianti and Super Tuscan reds. What is happening at Montellori is nothing short of enthralling. And instead of smoke and mirrors leading the way, as is sometimes the case in the world of wine, it is a solemn revitalization of the estate’s vineyards and a complete dedication to natural, sustainable agronomy that has pushed the quality quotient at Montellori to ever higher levels. This estate’s total makeover is due to the vast improvements in viticultural practices that Dr. Razzauti instituted several years ago, and Montellori’s decision to limit production. Needless to say, the results speak volumes, loudly and clearly.
Fattoria Montellori is located off the beaten track, away from the glitz and glamour of the well-worn wine road that winds its way from Florence to Siena. Instead, Montellori is tucked away in the Montalbano zone of Chianti to the west of Florence, near the stately Tuscan town of San Miniato. San Miniato is renowned for its wealth of beautifully preserved Romanesque and Renaissance churches, which thrust their many spires skyward. This pretty town is equally celebrated for its savory truffles and heavenly wines. The latter treasures constitute some of Tuscany’s most hedonistic pleasures.
Thanks to the foresight of Alessandro Nieri’s father Giuseppe, Fattoria Montellori owns six distinct vineyards, all of which possess a unique soil, microclimate, exposure, and altitude. Red wine is king at Montellori, as it is throughout Tuscany. Not surprisingly, Chianti is the estate’s most important wine, at least in terms of production. And what a Chianti it is! However, in recent years, Montellori has fashioned three outstanding Super Tuscan offerings: Moro, Dicatum, and Salamartano. Moro is the single vineyard offering that is the most accessible and seductive of the three, particularly in its youth. Moro is a blend of primarily Sangiovese to which small amounts of Cabernet Sauvignon and Malvasia Nera are added. Meanwhile, Dicatum is the most traditional of this estate’s offerings. It is 100% Sangiovese from the hillside vineyard Cerreto Guidi, the last vineyard that Giuseppe Nieri personally planted. Salamartano on the other hand is a classic Bordeaux blend of Cabernet Sauvignon and Merlot that has been aged in small barriques. In addition, Montellori crafts several excellent white wines, including Mandorlo, an artful non-traditional blend of Chardonnay, Viognier, Marsanne, Roussanne, and Clairette.
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