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.
The wines of the Tenimenti Mancini’s line come from the ancient part of our estate. This area have been separated and far from our management as a consequence of inheritances of the winery and family divisions. But thank to a restored harmony and to the new generation’s spirit of collaboration were born these wines which have very significant names. Podere della Filandra was the name of that part of the estate, as ancient manuscripts say. Amadio is an important name for our family, so our father and our greatgrandfather used to call. He was also called Buccia Nera.
VARIETIES: Sangiovese 50%, Merlot 25% and Cabernet S. 25%.
AGE OF VINES: 20 years
ALTITUDE: 350 meters above sea level
SOIL COMPOSITION: Skeletal hill soil, well aired, with presence of limestone.
VINE TRAINING: spurred cordon.
HARVEST TIME: End of September, first week of October.
WINEMAKING: The grapes are de-stemmed and fermented separately in temperature-controlled steel vats under 30°C. Spontaneous alcoholic and malolactic fermentations occur in steel before the wines are poured separately into oak barrels.
AGING: In 30 Hl oak barrels for 12 months. In bottle for 6 months.
ALCOHOL CONTENT: 14,00% vol.
PRODUCTION: 4.000 bottles.
SERVING TEMPERATURE: 18°C.
COLOR: Very bright intense ruby-red color. It stains the sides of the glass and a crown of thick drops runs down.
NOSE: It is clean and fascinating, complex, it opens with aromas of spice blended with notes of red mature fruit, blackberry and cherry, accompanied by hints of plum and floral scents of violet.
PALATE: Very soft and persistent. Tannins are definitely present but are ripe, supported by nice warm sensations and good acidity, which makes it a good wine for aging. Good length completes the tasting, leaving the mouth pleasantly dry.
SERVING SUGGESTIONS: game, red meat, matured cheese.