Chianti DOCG Tenuta di Campriano

UVE: Sangiovese 80% and other native varieties 20%.
VINEYARDS: 5-20 years.
ALTITUDE: 250-550 m a.s.l.
SOIL: medium mixture with prevalence of clay and galestro.
EXPOSURE: South-West.
LIFTING SYSTEM: spurred cordon.
HARVEST TIME: beginning of October.
VINIFICATION: The grapes are vinified in stainless steel tanks at controlled temperature, where they naturally undergo malolactic fermentation.
AGING: in steel tanks for 4 months. In bottle minimum 2 months.
ALCOHOLIC GRADATION: 13,50% vol.
PRODUCTION: 100,000 bottles.
SERVING TEMPERATURE: 15°C.
COLOUR: the appearance is clear ruby red with purple reflections.
BOUQUET: the nose is direct, intense and clean. It opens with typical hints of Sangiovese: floral hints of violet, very intense and lingering with a scent of fresh red fruits.
TASTE: soft and fresh in the mouth. The tannins are young but ripe and well balanced by body and freshness. Good persistence olfactory taste, after swallowing immediately return the aromas of red fruits.
PAIRINGS: medium mature cheeses, white and red meat. First courses typical of the Tuscan tradition. International dishes.

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.