MORO DI PAVA

Moro, as the dark colour of this pure Sangiovese that grown in the valley of Pava. Cerretello’s older brother, which share grapes from the oldest vineyards with, Moro di Pava is born from the ripest and concentrates grapes, handy harvested and vinified allowing the innate yeasts to start a spontaneous fermentation, in small vats, with daily fulling.
Then, it matures in the cellar, in used barrels for a never defined time, depending on any vintage tantrums.

2001 our very first vintage

At Pieve de ‘Pitti, the first Chianti vineyards have been planted in the early ’70s in a small valley overlooking the Sterza river, which the Etruscans called Pava (small).
Our Moro di Pava was produced for the first time in 2001 from these old Sangiovese vines.
Moro, like the dark color of these Sangiovese Grosso grapes, that was born on the emotional wave of Supertuscan Wines but, from the very first bottle, it stood out for the pure vinification of sole Sangiovese grapes.
With that time, style, that taste, Moro di Pava shares the long aging in new French oak barrels (barriques and tonneaux) which is no longer a distinctive character of Moro di Pava today.
Drinking Moro di Pava 2001 now is like taking a leap into the past, with a wine of great depth, fruitness, spiciness, complexity.

We have produced approximately 2.700 bottles.
Today, 20 years after the first bottle, we open the doors of our historic cellar to give you this emotion again.