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 BIANCO ANCESTRAL METHOD
Toscana Indicazione Geografica Tipica
GRAPE VARIETIES: Chardonnay, Traminer, Incrocio Manzoni, Malvasia, Sauvignon Blanc, Pinot Bianco, Pinot Grigio, Moscato Giallo.
VINEYARD AGE: 15 years
ALTITUDE: 550 meters
SOIL COMPOSITION: medium texture with a prevalence of clay and galestro
EXPOSURE: South East
HARVEST TIME: mid-August
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 the 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 then it is served without disgorgement.
ALCOHOL CONTENT: 12% vol
PRODUCTION: 2000 750 ML bottles
SERVICE TEMPERATURE: 8-10 ° C
COLOR: grapefruit yellow with a beautiful opalescence, with persistent bubbles that frame the point of contact between the wine and the curve of the glass.
NOSE: at the opening, the nose is characterized by yeast and baking scents and then it opens up with citrus fruits of pink grapefruit, mandarin, and flavors of Williams pear, hawthorn, jasmine, sage with mineral finish.
TASTE: On the palate there are very delicate bubbles, which pleasantly massages the entire mouth, and there is a decisive and pleasant citrus freshness, with balanced flavor and good length, and with an aftertaste and finish of citrus and fruit with a long wake of freshness that characterizes the whole tasting.
The presence of bottled yeasts is an additional positive factor for the taste-olfactory part of the tasting.
PAIRING: pizza with various toppings, a plate of shell fish or mixed seafood, fried fish and battered deep fried vegetables.