The Mancini family’s winemaking history began at the end of the nineteenth century when the first cellar was built in San Polo, and with the planting of the first vineyards at Podere della Filandra. It continued with the subsequent acquisition of the property at Campriano and, most recently, at Muciafora. Since 1926 the winery has been committed to the production of Chianti doc, using only cement tanks. In the 70’s Amadio Mancini, with his wife Patrizia’s support, took over the winery’s management and immediately began modernizing and improving cultivation and production techniques. These were big growth years thanks to the renewal of the vineyards and the planting of the new olive groves. Today, the winery is managed by Amadio’s daughters, Anastasia, Alessia and Roberta Mancini who, after years at their father’s side, inherited the responsibility perhaps sooner than they would have liked. Thanks to their father’s teachings and his clear directions, they are now able to follow in his footsteps, each in her own way, working toward fulfilling the winery’s objectives.
Organic and sustainable farming. These are the key words describing the work done at the winery. The main variety cultivated is Sangiovese along with small quantities of Syrah, Cabernet Sauvignon, Merlot, Malvasia Nera, Alicante, Ciliegiolo, Canaiolo, Trebbiano Toscano, Malvasia del Chianti, Grechetto and Chardonnay.
These wines are the highest expression of our philosophy. Our idea is to make natural wines, with spontaneous alcoholic and malolactic fermentation, not clarified with oenological products, not filtered, with a low quantity of sulphites or almost free sulphites. We can define them genuine, with no masks, no covers. Raw and fine at the same time.
GRAPES: Trebbiano 40%, Grechetto 40%. Malvasia 20%, VINEYARDS: 15-50 years. ALTITUDE: 350 – 450 mt. above sea level. SOIL: Medium mixture with predominance of clay and gravel. EXPOSURE: South-West. TRAINING SYSTEM: Guyot and spurred cordon. HARVEST PERIOD: Mid-October. VINIFICATION: The de-stemmed grapes remain in maceration on the skins during the entire alcoholic fermentation, around 4 weeks. The alcoholic fermentation takes place entirely in 18 ° C. controlled temperature stainless steel vats. AGING: in stainless steel for 8 months and in bottle for minimum 2 months. ALCOHOL CONTENT: 13.5% vol. PRODUCTION: 4,000 bottles. SERVING TEMPERATURE: 12 ° C. COLOR: Intense gold with golden reflections tending towards orange. SMELL: Intense bouquet that recalls the herbaceous scents of the Trebbiano grape, and very ripe yellow fruit, mainly yellow peach. TASTE: It is smooth on the palate with a pleasant warm sensation from the good alcohol content, and it it is balanced by good acidity and minerality.The light presence of tannin leaves the mouth pleasantly dry. It is a long and persistent wine. PAIRINGS: Semi-aged and blue cheeses, white meats and wild mushrooms.