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.
CONFONDO ROSATO ANCESTRAL METHOD
Toscana Indicazione Geografica Tipica
GRAPE VARIETY: Ciliegiolo.
VINEYARD AGE: 10 years
ALTITUDE: 600 meters
SOIL COMPOSITION: Medium texture with a prevalence of clay and galestro
EXPOSURE: South East
HARVEST PERIOD: Grapes harvested between late August and early September
VINIFICATION: soft pressing of the whole bunches to obtain a very clear and clean flower must. After a first clearing of the sediments, fermentation takes place spontaneously in steel vats at a controlled temperature. When the alcoholic fermentation reaches 15 g / L of residual sugars, the wine is racked and bottled with yeasts to finish the alcoholic fermentation in the bottle.
AGING: in the bottle for at least 4 months. The yeasts remain in the bottle, the wine matures and is served without disgorgement.
ALCOHOL CONTENT: 12% vol
PRODUCTION: 1000 BOTTLES 750 ML
SERVICE TEMPERATURE: 8-10 ° C
COLOR: Lobster pink with beautiful opalescence. Yeast deposits clearly visible at the bottom of the bottle.
NOSE: at the opening the nose displays hints of yeast and bread making and then opens up with fruity aromas of cherry, wild strawberries, white currant and rose petals, and it is mineral at the finish.
PALATE: The taste is dry with a very delicate but persistent bubbles, fresh and savory with good length. Red fruits return at the aftertaste and finish. The mouth remains pleasantly dry and clean.
The presence of bottled yeasts is an additional positive factor in the taste-olfactory part of the tasting.
PAIRING: pizza with various fillings, plate of shellfish or mixed seafood, fried fish and battered deep fried vegetables.
