Within the Chianti region the Marchesi de’ Frescobaldi land stretches from Pomino Doc across Brunello di Montalcino, Morellino di Scansano, continuing on through Mugello until the province of Livorno. Since the 1700’s proven ability, experience, passion and love has produced a superior quality of wine derived from this region.
1000 hectares of operating vineyards, divided into 9 properties, where the perfect relationship between atmosphere and the skilled use of raw materials, permits Frescobaldi the ability to guarantee the quality and unique personality of each wine.
Grown in Tuscany’s most exceptional growing areas,
Start off the holiday season with a bottle of Marchesi de’ Frescobaldi Mormoreto 2006 at your Thanksgiving celebration. This wine pairs perfectly with a cheese platter or hearty meat dishes like a savory turkey feast. Whether it’s a gift or a splurge, Mormoreto is an elegant, Tuscan wine perfect for fall and sure to be a hit with your friends and family.
Mormoreto 2006 ($65.00) SRP is a blend of Cabernet Sauvignon, Merlot, and Cabernet Franc with rich, ripe fruit flavors of blueberries, raspberries, and dried plum. Enriched by spicy nuances of ginger and vanilla, the luxurious aromas of Mormoreto 2006 enhances the wine’s luscious, velvety mouth feel. Marchesi de’ Frescobaldi have produced renowned Tuscan wines for over 700 years. Share the Frescobaldi family tradition with yours by enjoying Mormoreto 2006 this Thanksgiving.
Marchesi de’ Frescobaldi Recipes
Grilled Strips of Beef
800gr boned sirloin cut into slices of 200gr each
Salt and pepper
Cook the sirloin strips at high heat on a cast-iron grill (alternatively, on a grill over very hot coals), carefully
cooking them for 2 minutes on each side. Then place on a wooden cutting-board and cut each lengthwise,
preserving the shape of the steak. Place on a hot serving platter, salt and pepper, drizzle abundant extra virgin
Side dish of potatoes
400gr boiled potatoes, 150gr butter, 100gr Parmigiano cheese, 3 eggs, salt and pepper, nutmeg
Slice half of the potatoes, and then purée the other half with all of the other ingredients. Put the purée in a baking