In the glass, the wine has a saturated, straw yellow color, with flashes of green-gold at the edge. Aromas of toasted pine nuts, dried honeycomb, almond blossoms, and hawthorn emerge at first, then give way to suggestions of white grapefruit, Persian melon, Asian pears, and lemon curd as the nose evolves in the glass.
On the palate, the wine is juicy and full-bodied, with plenty of dry extract, deep saline minerality, and ripe tartaric acidity. The layered sweet core of wildflower honey, almond butter, marzipan, and dried mango flavors is seasoned with delicate bitterness, and the long elegant finish is punctuated with fine mineral grip.
This is a perfect wine for Mediterranean seafood, including marine fish, shellfish, and crustaceans.
About this wine producer: Giorgio Brunori’s decision to bottle his wines and open an enoteca in Jesi changed the face of wine in Ancona Province. The Brunoris, like every other family, sold their fruit in bulk, to be turned into the watery, bland wine sold in kitschy, fish-shaped bottles to tourists visiting the seashore. But Giorgio knew his farming deserved a better audience, so along with his son Mario, he began to estate bottle their harvest in 1956. And the bottled wines brought notice from renowned wine writers Luigi Veronelli and Victor Hazan, whose glowing reviews turned the world’s attention to Georgio’s wines. Now his grandchildren, Carlo and Cristina, hold the reins at Azienda Brunori. The story is a familiar one at Moore Brothers: like André Bonhomme, another iconoclastic winegrower who was the first in his area to estate bottle his wines, the Brunori family is our favorite kind of producer.