Mormoraia is an organic estate winery in Località San Andrea in the San Gimignano region of Tuscany in Italy. Vernaccia di San Gimignano DOCG and DOCG Riserva dry whites are made. Reds are made under the Chianti Colli Senesi DOCG.

Owner: Giuseppe Passoni. Now Pino and Franca Passoni and their son Alessandro. The family is originally from Milan.

Vineyards: The farm covers an area of over 100 hectares of which 30 hectares are planted with vines and 10 hectares with olive trees. In a single area. 220-300 metres. Pliocene soils, medium texture, clayey loam (‘franco argilloso’), with stones. 5,000 vines/ha. 230,000 bottles (Gambero Rosso: 2015, p.612).

Organic certification: 2013 First vintage with full organic certification. | 2020 Still certified organic.

White wines

Vernaccia di San Gimignano DOCG, Mormoraia

Vernaccia di San Gimignano DOCG, Ostrea: From a plot called Scopeto. 300m. Pliocene origin. Part clay loam, partly looser sandier soils with ‘bits of oyster shells from when this part of Italy was under the sea’, whence the name. 5,000 vines per hectare.  2016 Fermented in stainless steel. 13.5% alc. 6-8 months in steel and oak. Nice acid, integrated oak, starting to open out, likeable style (2019 Anteprima). | 2018 Barrel fermented.  MLF. Only spent one month in oak in total. Bright deep lemon colour. Nice and creamy (Anteprima 2020). 

Vernaccia di San Gimignano DOCG, Ostrea Grigia: 1998 Bottled. | 2000 Bottled.

Vernaccia di San Gimignano DOCG, Suavis: Suavis means ‘succulent and tasty’. 2017 100% Vernaccia. Hot season, so weighty but this has held its focus. Ripe yellow fruit (2019 Anteprima). | 2018 100% Vernaccia. Frost on 10th March. Fermented in stainless steel. 13.5% alc. Lemony-lime, nice clarity, fluid, balanced light but intense (2019 Anteprima). | 2019 Hand picked. Soft pressed. Settled. 100% stainless steel. Add yeast to some vats. 

Vernaccia di San Gimignano DOCG Riserva: 2011 Bottled.

Vernaccia di San Gimignano DOCG Riserva, Antalis: Pliocene soils. Medium texture, clay loam. No oak. At the end of the alcoholic fermentation, the wine remains in contact with its fine lees in wood for 12 months. Bottling follows.

Vernaccia di San Gimignano DOCG E’ ReZet Mattia Barzaghi: 2011 Bottled.

Pink wines

Toscana Rosato IGT Gaudium: 300m. Syrah and Merlot. 300m. Pliocene soils, medium texture, sandy. Hand picked.

Red wines

Chianti Colli Senesi DOCG, Haurio

Chianti Colli Senesi Riserva DOCG, Trochus: 300m. 90% Sangiovese, 10% other varieties.

Toscana Rosso IGT Neitea: Sangiovese mainly, plus Cabernet Sauvignon and Merlot. 300m. Pliocene soils, medium texture, clay loam, presence of stones. Alcoholic fermentation in steel tanks with repeated punching of the cap. Maceration lasts about 15-20 days at a controlled temperature of 26-28 ° C, followed by racking in oak barrels of various capacities in which the malolactic fermentation takes place. Then ages 12-14 months in oak barrels. The wine is blended and left to rest in steel tanks for a month before bottling. 

Mytilus, Toscana Rosso IGT: Cabernet Sauvignon, Cabernet Franc, Merlot. Ferments in stainless steel. MLF in French oak barrels. 18-20 months in oak.

Toscana Rosso Syrah IGT Agrios: Syrah. 300m. 5,000 vines per ha.

Sales: Lea & Sandeman (2021), UK

Contact

Mormoraia

Loc. Sant’Andrea, 15

I-53037 San Gimignano (SI), Italy

Tel+39 0577.940096 | www.mormoraia.it