Review: Badia Di Morrona

13 05 2008

Badia di Morrona Vign Aalta 2000

wineBadia di Morrona is a winery with a very interesting history, originally constructed some time in the 11th century as a monastery, until seized by a bishop as a summer residence. Eventually the property was sold by the government for use as a private residence, and has since become an excellent winery and agriturismo in the heart of the colline pisane, between Florence and Pisa. There are two items of note with regards to the winery itself. First, it is an agriturismo, which means that it is both a functioning farm and a sort of bed and breakfast for people to stay in, so you can enjoy your vacation staying at one of the local wineries – an experience I look forward to myself someday.

The second item of interest is that a whole new facility has been built for the actual winery, based on the use of gravity to replace pumps. The crusher/de-stemmer for processing grapes is on the roof of the winery and grapes are loaded into the machine and then emptied into holes in the roof that are set directly over the fermentation vats. The vats, in turn, are set over the ageing and barrel room, which is located in the basement. This way each step of the process is considerably simplified by the use of gravity.

But enough about the winery and on to the juice itself. It may be a moot point to review this wine, since it seems that there is currently no one importing it at the moment. Apparently it’s fairly hard to find, but I just happened to nab a bottle from the PLCB here in Pennsylvania, so here it goes:

This wine is very dark in appearance but time has softened the edge quite a bit. The rim of the liquid has softer garnet hues and is far less opaque in appearance. The nose is very complex – a little herbaceous quality mixes with some undertones of dark chocolate and tart cherry or blackberry. The fruit qualities came through strongly on the palate, primarily the tart cherry. There is a considerable amount of heat and a firm sense of acidity.

Since this is an older vintage, the wine was throwing a fair amount of sediment, so I would recommend decanting just to try and avoid getting too much of the bitterness in your glass. Despite having some bottle age, this wine still has some very strong tannins remaining. Most likely this can be attributed to the 100% Sangiovese varietal usage in this wine. Certainly very appealing it needs some serious food to go with it – probably some lamb or something gamey would be best. A delightful wine, its only detractor is the amount of heat felt for something with fairly light alcohol by volume.




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