The Moris family left their homeland in Spain and moved to the Maremma Tuscany in the 18th century and immediately fell in love with this land that, 200 years later, they still consider virgin and genuine. After generations dedicated to farming agricultural products, the family slowly became more and more interested and specialized in wine making. Nowadays, it addresses all its attention and ambitions to viticulture and producing quality wines.
The family owns two farms (hence the name of the business): one is called Fattoria Poggetti (420 hectares) and is located near Massa Marittima in the ‘Monteregio di Massa Marittima’ appellation; while the other is in Poggio La Mozza (56 hectares) in the ‘Morellino di Scansano’ area.
Fattoria Poggetti is the original farm: the beautiful, large estate includes rustic stone villas, ancient caves where barriques are stored, its own boar enclosure, 3.600 cypress trees planted in 1937… and of course, the vineyards (37 ha): about two thirds Sangiovese, about 15% Cabernet Sauvignon and around 10% Syrah.
Morisfarms produces the following wines:
- Reds: Avvoltore IGT Maremma Toscana, and DOCs Morellino di Scansano and Monteregio di Massa Marittima.
- Whites: Vermentino and Santa Chiara Monteregio di Massa Marittima
- Straw wine: Scalabreto Passito Rosso
The estates also produce extra virgin olive oil and grappa spirits (Grappa di Morellino and Grappa di Avvoltore).
The top cru is the Avvoltore IGT Maremma Toscana, named after a falcon-type game-bird and a hill within the estate. The first vintage was 1988, making it, with Saffredi, the first Maremma Super-Tuscan. Sangiovese, Cabernet Sauvignon, Syrah.
Morisfarms recommends the following recipe for a delicious wine & food experience:
Spaghetti del vinaiolo (winemaker’s spaghetti)
Ingredients for 4 people:
500 gr of thick spaghetti (like the vermicelli type)
2 cloves of garlic
1 fresh hot pepper
20 gr. pine nuts
3/4 spoon of Moris olive oil
A bit of raisins
Some slices of Tuscan ham
A bit of parsley
Put water to boil in a pot, then add salt. Cut the Tuscan ham in thin strips. Chop the fresh hot pepper and add it to the pine nuts and the raisins. Cut the garlic cloves in different sizes and put them in a pan with olive oil; then place the pan on the pot with boiling water to heat it up. Drain the pasta and put it on the pan with all ingredients (garlic, ham, hot pepper, pine nuts and raisins) – and mix everything on the fire for a bit. Place the pasta on the plate and sprinkle with fresh parsley.
Morellino di Scansano 1998
Would you like to visit the winery and enjoy some wine tasting? Contact Morisfarms by email: firstname.lastname@example.org
or telephone: +39 0566 919135