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.
VARIETIES: Sangiovese 100%. AGES OF VINES: 20 years. ALTITUDE: 450 mt. SOIL TYPE: medium texture with prevalence of clay and galestro. EXPOSURE: South-West. VINE TRAINING: spurred cordon. HARVEST TIME: beginning of October. WINEMAKING: the grapes are fermented in temperature-controlled steel vats. The alcoholic and malolactic fermentations are spontaneous. The whole ageing process is made in a reductive environment and without addition of sulphur dioxide. AGING: 10 months in steel and in a reductive environment. In bottle for at least 3 months. ALCOHOL CONTENT: 14% vol. PRODUCTION: 2000 bottles SERVING TEMPERATURE: 15??C COLOR: ruby red with violet reflections, very intense. NOSE: a very direct, intense and vinous bouquet. On entry it has a very intense ripe cherry notes leading to a following hematic aroma. TASTE: in the mouth is fresh and crisp. The tannins are young and vibrant but mature and well balanced by the body and the alcohol. Good taste-olfactory persistence. After swallowing the soft fruits aroma comes immediately back to mouth. PAIRING SUGGESTION: matured cheese, red meat.