GIACOMO MORI


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In southern Tuscany at an elevation of 400 meters, the Mori family has cultivated parcels in this territory dating back to the late seventh century. It was Giacomo’s grandfather who began to develop wine production on the property, in addition to olive oil, cereals, vinegar, and Chianina beef. Up until the Great Depression, the farm produced estate-bottled wines and fiaschi before transitioning to the sale of demijohn and bulk wine in the rather grim post-WWII era under the guise of Giacomo’s father. In the 1970’s, Giacomo Mori and his brother took the reins, greatly benefitting from the attention and success of nearby Montalcino’s Brunello during the later half of the decade. With finally a clear focus on quality, Giacomo initiated the reconstruction of the cellar between 1996-2000 and likewise upped the game in the vineyards by increasing plant density and lowering yields on their eleven vined hectares. According to Giacomo, their south/southeast-exposed parcels of clay/limestone/sandy soils have 4000-5000 plants per hectare and produce scarcely more than 1.5 kg per vine. It is these same parcels that previously fell under the Montepulciano DOC – therefore producing Vino Nobile – before the zone was re-districted as Chianti.