Chardonnay Toscana

GRAPES: 100% Chardonnay.
VINEYARD: 10 YEARS
ALTITUDE: 550 MT SLM
SOIL: Hilly soil rich in sand, clay and galestro.
EXPOSURE: North-east
TRAINING SYSTEM: Guyot
HARVEST PERIOD: Last week of August
WINEMAKING: The grapes, harvested in crates, are pressed whole using a very gentle pressing method. The must is left to settle for 48 hours at 5°C. Alcoholic fermentation lasts approximately 20 days at 17°C in insulated stainless steel tanks.
AGEING: In stainless steel for 3 months with frequent batonnage. In bottle for 2 months.
ALCOHOL CONTENT: 12% vol.
SERVING TEMPERATURE: 10°C.
COLOUR: Straw-yellow
NOSE: Direct, intense and clean. It opens with balsamic hints of mint and eucalyptus, before revealing fresh notes of tropical fruit.
PALATE: Smooth, enveloping and fresh, with a pleasant sensation of warmth, balanced by a fresh, crisp quality. Very long and persistent, savoury and mineral.
PAIRINGS: fish, shellfish, molluscs and fresh cheeses.

The oenological history of the Mancini family began at the end of the 19th century with the construction of the first winery in San Polo and the cultivation of the first vineyards of the Podere della Filandra, then continued with the successive acquisitions of the Campriano and Muciafora estates, the most recent property. As early as 1926, the family was immediately involved in the production of Chianti doc, using only cement tanks.

It was in the 1970s, when Amadio Mancini, flanked by his wife Patrizia, took over the management of the estate and was immediately intent on modernizing and improving its cultivation and production techniques. These were years of great development, thanks to the renewal of the vineyards and the planting of new olive groves.

And we are in 2002, when Amadio officially certifies the organic management, already started many years ago for the whole farm production. Simultaneously with this decision, work starts in the Campriano Estate for the construction of a new cellar, larger and more functional in order to keep up with the most up-to-date winemaking techniques.

The features of this small family-run business are emerging: a particular name, inherited from a very dark skinned grandfather, coloured and thickened by the sun and the many hours spent in the fields working; fifty hectares of vineyards distributed between Campriano and the hills of Arezzo; and last, but winning over all, organic and sustainable agriculture.

Today, managing the company are Anastasia, Alessia and Roberta Mancini, Amadio's daughters who, after years at their father's side, had to inherit their role, perhaps too soon after their will.  Thanks to their father's teachings, to the deep furrows he has traced, they follow in his footsteps every day, each with their own inclinations, to give concreteness to the company objectives.
Dr. Sandro Nalli, oenologist, takes care of the entire production phase from the vineyard to the cellar.