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.
GRAPES: Sangiovese 85%, Merlot 7,5 %. and Cabernet 7,5% VINEYARDS: 20-50 years old ALTITUDE: 450-550 Mt asl TYPE OF SOIL: Skeletal hill soil with clay and gravel ASPECT: South-West. HARVEST TIME: Grapes harvested separately in September and October WINEMAKING: The grapes are vinified in temperature-controlled steel tanks. Spontaneous alcoholic and malolactic fermentation occur in stainless steel tank before the wines are pumped into oak barrels. AGEING: in oak barrels of 30 hl for 24 months and in the bottle for 6-8 months. ALCOHOL LEVEL: 14% vol. PRODUCTION: 8.000 bottles. SERVING TEMPERATURE: 18°C. COLOR: Intense ruby red still with granate highlight. SMELL: the nose is intense with hints of black berries and plums, then opens with spicy aromas of cocoa and licorice. TASTE: At the palate it is very soft, followed by a good sense of volume that fills the mouth well. Tannins are present but enveloping and warm sustained by good acidity that lets predict a good aging potential. Good persistence and length that completes the tasting leaving the mouth pleasantly dry. SERVING SUGGESTIONS: game, red meat, mature cheeses.