MORMORETO 2006 is a Standout

wine Castello di Nipozzano 2 hi res Marchesi de’ Frescobaldi wines boast more than 700 years of history


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
Olive oil.

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
olive oil

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

dish, alternating layers with the sliced potatoes. Bake for 35 minutes at 180oC.

Red-wine Marinade of Beef Cheek with Cannellini Beans and Laudemio Olive Oil
1 whole beef cheek (ca 500gr)
1 bottle red wine
1 l. beef broth
1 carrot
1 celery
2 onions
olive oil, salt, pepper to taste.
Cut the celery, carrot and onion into largish chunks, sauté in olive oil. Add the whole beef cheek and brown it on
high heat; salt and pepper to taste. Pour in 500ml of a good red wine (results will be better if you use the same
wine you use for dinner), reduce, then lower heat to low and cover the pot. Cook slowly for about 3 hours,
turning the cheek every 30 minutes and keeping the liquid at an adequate level, adding the remaining wine and
the broth from time to time. When done, remove the cheek, place it on a platter and let cool. Cut into even slices,
place them again in the pot with their juices, heat quickly, then place on the serving platter.

Shelled Cannellini Beans all’uccelletto
Ingredients for 6:
300g shelled cannellini beans
4 unpeeled garlic cloves
1 sprig fresh sage
1 laurel leaf
salt and pepper
extravirgin olive oil
The evening before, soak the beans in plenty of water; in the morning, put them in fresh water and then cook in
salted water, adding a whole clove of garlic, some sage leaves, and salt.
To avoid breaking open the beans, cook on very low heat; do not let boil.

Pork Loin with Black Truffle
600gr clean pork loin
100gr butter
2 glasses white wine
60 gr Marzolino (black) truffle
150gr cream or whipping cream
Cut the loin into uniform medallions so that each diner will have two. Flour well and brown over high heat in
melted butter. Add the white wine and let reduce. Add 20 grams of thinly-sliced black truffle and cook for a
further 3-4 minutes, adding the cream. Make sure that the pork is not cooked too long, and that it is still pink
inside. Lay the slices on the serving platter, pour cooking juices on top and thin slices of the remaining 40 gr
black truffle.

Sea Bass all’isolana
Ingredients for 4:
4 sea bass of 400 grams each
2 medium potatoes
4 small fresh onions
150gr Pachino-type small tomatoes
100gr black olives
2 cloves garlic
1 bunch parsley
1 small red pepper
1 glass white wine
200ml vegetable broth
Filet the bass, removing the dorsal and ventral bones, lightly salt and pepper each half. Meanwhile, peel and
cube the potatoes, julienne the onions, peel the garlic, and chop the parsley. Place on the bottom of a baking dish
the onions and potatoes; unite the fish halves and place on top; mix together and add all the other ingredients,
including the wine and the broth. Bake with cover partially open at 165oC with the cooking thermometer set at
67oC. Serve hot in its sauce and vegetables.

Tuna Steaks
800gr cleaned and filleted tuna in 200gr slices
Salt and pepper
Olive oil
Grill the filets in a hot non-stick fry pan (alternatively a hot grill over coals), making sure to cook them quickly
for 3 minutes the side, adding a few drops of balsamic vinegar before turning them. Place on a platter, cut
lengthwise, keeping the original shape. Place on a hot serving platter, salt and pepper, drizzle with a little
Laudemio extravirgin olive oil.
Spaghetti cacio e pepe
400gr spaghetti
100gr clarified butter
100gr pork pancetta
50gr grated aged pecorino
50gr grated Parmigiano
salt and pepper to taste
Cook the spaghetti in plenty of salted water. Meantime, cut the pancetta into very thin strips and delicately
brown in a frypan with butter. Drain the pasta while it is still al dente and continue it’s cooking by sautéing in the
frypan, adding the pecorino and Parmigiano, until it is appealingly creamy. Plate and garnish with a nice
generous dusting of pepper.





GENERAL INFORMATION:Mormoreto, a single-vineyard cru of
Castello di Nipozzano, is a Supertuscan of great elegance
produced from an assemblage of cabernet sauvignon, merlot,
and cabernet franc.

VINTAGE REPORT:Castello di Nipozzano the standard-bearer of Chianti Rufina DOCG winemaking, experienced even and balanced growing conditions, with normal amounts of
rain during July and August. The year yielded wines of considerable elegance and
outstanding ageing potential.Light rains during the summer provided the vines with
enough moisture to undergo veraison (change of colour) without problem. Sunny, crisp,
dry days in September and October were crucial in developing in the grapes all of the
qualities necessary for the production of wines of unsurpassed quality and fine structure.

ALTITUDE:from 280m to 330m
VINEYARD SIZE:25 Ha in the Mormoreto vineyard
SOIL TYPE:The types of soils are varied and composite. In some
areas the soils are rocky, in some rich in clay, in others more
sandy, but in general they are rich and well drained.
PLANTING DENSISTY:More than 5,800 vines/Ha
TRAYNING SYSTEM:Spur pruned cordon and guyot
VARIETES:60% Cabernet Sauvignon, 25% Merlot, 12%
Cabernet Franc, 3% Petit Verdot
HARVEST PERIOD:End of september
MALOLACTIC FERMENTATION:Immediately done after
the alcoholic fermentation
MATURATION METHOD:New barriques of both sawed and
split oak
LENGTH OF MATURATION:24 months and 6 months in
BOTTLE’S FORMAT:0,75 lt., 1,5 lt., 3lt., 6 lt., 18 lt.

Appearance: Purple-flecked deep rubyBouquet: Rich, ripe
fruit contributes to a complex aromatic mosaic, in which
blueberry, blackcurrant, dried plum, raspberry, dates, and
wild berry jam are discernible, enriched by spicy nuances of
green pepper, ginger, and vanilla which act as an effective
foil to impressions of cocoa butter, chlorophyll, and tobacco
leaf. Palate: Fine-grained, silky tannins contribute to a
velvety mouthfeel, while a crisp acidity drives a
long-lingering, dense development.



Perfect with the classic Tuscan bistecca alla fiorentina.
Terrific patner with any long-cooked meat dish, such as marinades, pot roasts, and stews. Delicious with aged cheeses.
Marchesi de’ Frescobaldi
Via S.Spirito 11 50125 – Firenze
tel: +39 055 27141
fax: +39 055 211527

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