After the tragic work accident of their father, twins Marco and Moreno Bruni took over the family winery in Maremma at the age of 20 and continuously expanded it with the help of their mother Elsa in accordance with their father's vision. Today, not only their wines shine.
The success story of the Bruni family winery began around 1955. It is a family story involving Leo, the grandfather, his son Paolo, his wife Elsa, and their sons Marco and Moreno. The grandfather recognized early on that the rich soils of Maremma, the proximity to the sea, and the microclimate here would be ideal for producing ripe Sangiovese grapes—ones that would reveal softer tannins than the wines of their well-known neighbors in Tuscany. He and his son saw great potential in the Sangiovese grape. However, the dream of their own wine first began with the realization of a farm. Life at that time in Maremma was no picnic—no one knew the word oenotourism. Much hard work, time, and effort went primarily into land reclamation during those years. It took several more years before the first wine—by the way, completely bottled by hand—could be produced. But in 1973, the moment finally came! The Marta Rosso was born, and the following year the next generation, the twins Marco and Moreno, were born; everything was going smoothly. At the end of the 1980s, Paolo Bruni gradually expanded the vineyard area and increasingly devoted himself to his favorite grape variety, Vermentino, which he was the first to bottle in the region in 1982 as a pioneer. He recognized the great Vermentino potential in Maremma. "Historically, the farmers of Maremma have strong ties with those of Sardinia. So not only sheep and goats but also the grape varieties Vermentino and Cannonau, that is Grenache, came to our region," says Moreno Bruni, who today runs the family winery with his brother Marco.
They were 20 years old and had just gained their first oenological and agronomic experiences when their father was suddenly taken from life in 1995. A tragic work accident marked the harsh family fate, which brought the sons and mother Elsa even closer together. "Our mother is still the foundation of our company today," says Moreno. Together, they really got to work and continued their father's uncompromising pursuit of quality in the vineyards and with the necessary cellar technology. Soon, their wines gained more and more national and international recognition. "In 1996, we showed our wines for the first time at international fairs; four years later, we had doubled production from 140,000 to 300,000 bottles," Moreno recalls, adding that today they export their wines to twelve countries. They are now among the largest independent wine producers in the region. They cultivate 50 hectares of their own vineyards and produce 450,000 bottles of wine. Mostly Morellino di Scansano (Sangiovese), but also Grenache, Syrah, Cabernet Sauvignon, and Ciliegiolo. "A fruity, indigenous variety to which we want to give a bit more weight in the future," says Moreno Bruni.
The white wines of the Bruni brothers consist of Vermentino, Viognier, or Trebbiano. In the "Guida dei Vini Italiani," Luca Maroni named the Perlaia the best Vermentino in Italy for seven consecutive years. In 2021, it was awarded the best Vermentino in the world by the Robert Parker Wine Advocate. "Maremma, the Mediterranean microclimate, and its terroir play the decisive role," says Moreno. The two varieties Vermentino and Grenache are also particularly dear to him. "From the Grenache grape, we made a monument to the family in memory of our fortieth harvest," he says proudly. The wine, which they named Oltreconfine, was first produced in 2013 and is still made in a quantity of only 4,000 bottles. At the end of September, the grapes are hand-harvested and then fermented on the skins for 25 days. "It creates a Mediterranean Grenache in the best sense of the word," explains Moreno Bruni. "Richly structured, with fresh aromas of blackberries and various spices. Balsamic notes on the nose and palate," he adds. Gambero Rosso awarded Oltreconfine the highest honor, tre bicchieri, in 2013, 2015, 2016, and 2017. Complimenti! And on to the next chapter.
The newly built cellar was put into operation in 2018. On three floors, modern cellar technology merges with the family's traditional craftsmanship, as wood and cement still play an important role in the wine aging process. And one more thing is important for the future: "By 2026, our wines will be organically certified," says Moreno. They have been in the conversion phase for two years, "but we have been avoiding herbicides for over ten years and have been producing organically for six years." Sitting back and resting on their successes is not an option for the Bruni brothers.
