MANNUCCI DROANDI | + I Vini
Produttori Toscani di Vini biologici e olio di oliva di qualità | Italian Organic producers of Tuscan wines and extra-virgin olive oil
Chianti wines, Vini del chianti, Olive oil Chianti, vini biologici, vino biologico, organic wines, organic olive oil, organic italian wines, quality italian wines, organic chianti classico, mannucci droandi, vini biologici toscani, organic tuscan wines, the best italian wines, wines to look for, amazing italian wines, italian wines to try
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+ I Vini

Mannucci Droandi Chianti Colli Aretini D.o.c.g.

chianti colle aretini

 

Wine We have grown grapes in our Caposelvi vineyards and made them into wine for three generations, but we only decided to enter the market ourselves in 1998, when we decided to reap the fruits of our experience and bottle our own wine. In our quest for quality we sometimes had to adapt our own way of thinking and that of our assistants. We selected vineyards, carried out shorter pruning, thinned bunches and selected grapes, first in the field and then in the cellar, where years of practice enabled us to control fermentation to the best possible effect. Ageing in barriques (avoiding new wood, in order preserve the wine’s personality), and then in bottles, completes the work. We aim to make a smooth, fruity wine which fully expresses its land of origin: the Chianti hills, and Tuscany itself.

Vineyard Six and a half hectares of medium-texture alluvial, sandy and silty soil, with excellent aspect, at an average altitude of 250m above sea level: the best possible production conditions which, along with suitable agronomical choices (land partially subjected to minimal cultivation, and partially with permanent grassing; cordon training and short spur pruning; foliage control in summer; bunch thinning; leaf thinning; and harvesting in several stages), guarantee the highest quality grapes.

Blend Sangiovese 90%, Canaiolo 5% and ancient Tuscan grapes 5%

Enologist Giorgio Marone

Vineyard manager Folco Giovanni Bencini

Cellar Cellar man Andrea Mammuccini. The selected grapes are destemmed and gently crushed; vinification is carried out in medium-sized vats (50-100hl) with extended maceration (15 days) and délestage at intervals. Malolactic fermentation is carried out soon after devatting, a necessary step for the subsequent ageing (12 months) in French oak barriques (used for the second and third time). Lastly the wine completes its maturation with 12 months in the bottles.

Recommended ageing period The wine’s enjoyable qualities will remain unaltered for up to 7/8 years


“CEPPETO” Chianti Classico D.o.c.g.

 

ceppeto

Wine We have grown grapes in our vineyards and made them into wine for three generations, but we only decided to enter the market ourselves in 1998, when we decided to reap the fruits of our experience and bottle our own wine. In our quest for quality we sometimes had to adapt our own way of thinking and that of our assistants. We selected vineyards, carried out shorter pruning, thinned bunches and selected grapes, first in the field and then in the cellar, where years of practice enabled us to control fermentation to the best possible effect. Careful ageing in barriques for 12 months (avoiding new wood in order preserve the wine’s personality), and then for another year in the bottles, result in a balance of aroma and body, enhancing the best features of the Sangiovese from Ceppeto, the backbone of our Chianti Classico, the fullest expression of the Gaiole terroir.

Vineyard Six hectares of medium-texture clayey soil, with plenty of stones; excellent aspect, at an average altitude of 300m above sea level: the best possible production conditions which, along with suitable agronomical choices (minimal cultivation of the land; cordon training and short spur pruning; foliage control in summer; bunch thinning; leaf thinning; and harvesting in several stages), guarantee the highest quality grapes.

Blend Sangiovese 90%, Canaiolo 5% and ancient Tuscan grapes 5%

Enologist Giorgio Marone

Vineyard manager Folco Giovanni Bencini

Cellar Cellar man Andrea Mammuccini. The selected grapes are destemmed and gently crushed; vinification is carried out in medium-sized vats (50-100hl) with extended maceration (18-20 days) and délestage at intervals. Malolactic fermentation is carried out soon after devatting, a necessary step for the subsequent ageing (12 months) in French oak barriques (used for the second time). Lastly the wine completes its maturation with 12 months in the bottles.

Recommended ageing period The wine will continue to improve in balance and smoothness for 10-12 years


“CEPPETO” Chianti Classico D.o.c.g. Riserva

ceppeto

Wine We have grown grapes in our vineyards and made them into wine for three generations, but we only decided to enter the market ourselves in 1998, when we decided to reap the fruits of our experience and bottle our own wine. In our quest for quality we sometimes had to adapt our own way of thinking and that of our assistants. We selected vineyards, carried out shorter pruning, thinned bunches and selected grapes, first in the field and then in the cellar, where years of practice enabled us to control fermentation to the best possible effect. Careful ageing in barriques for 12 months (avoiding new wood in order preserve the wine’s personality), and then for another year in the bottles, result in a balance of aroma and body, enhancing the best features of the Sangiovese from Ceppeto, the backbone of our Chianti Classico, the fullest expression of the Gaiole terroir.

Vineyard Six hectares of medium-texture clayey soil, with plenty of stones; excellent aspect, at an average altitude of 300m above sea level: the best possible production conditions which, along with suitable agronomical choices (minimal cultivation of the land; cordon training and short spur pruning; foliage control in summer; bunch thinning; leaf thinning; and harvesting in several stages), guarantee the highest quality grapes.

Blend Sangiovese 90%, Canaiolo 5% and ancient Tuscan grapes 5%

Enologist Giorgio Marone

Vineyard manager Folco Giovanni Bencini

Cellar Cellar man Andrea Mammuccini. The selected grapes are destemmed and gently crushed; vinification is carried out in medium-sized vats (50-100hl) with extended maceration (18-20 days) and délestage at intervals. Malolactic fermentation is carried out soon after devatting, a necessary step for the subsequent ageing (12 months) in French oak barriques (used for the second time). Lastly the wine completes its maturation with 12 months in the bottles.

Recommended ageing period The wine will continue to improve in balance and smoothness for 10-12 years


“CAMPOLUCCI” Toscana I.g.t.

campolucci

Wine We have grown grapes in our vineyards and made them into wine for three generations, but we only decided to enter the market ourselves in 1998, when we decided to reap the fruits of our experience and bottle our own wine. In our quest for quality we sometimes had to adapt our own way of thinking and that of our assistants. We selected vineyards, carried out shorter pruning, thinned bunches and selected grapes, first in the field and then in the cellar, where years of practice enabled us to control fermentation to the best possible effect. 12 months ageing in wood and the same in the bottles complete the process. This is a challenging wine, rich in aromas and weighty, but at the same time elegant and strongly evocative of its land of origin: the sunny hills of Tuscany.

Vineyard Six and a half hectares of medium-texture alluvial, sandy and silty soil, with excellent aspect, at an average altitude of 250m above sea level: the best possible production conditions which, along with suitable agronomical choices (minimal cultivation of the land; cordon training and short spur pruning; foliage control in summer; bunch thinning; leaf thinning; and harvesting in several stages), guarantee the highest quality grapes.

Blend Sangiovese 50%, Cabernet 25% and Merlot 25%

Enologist Giorgio Marone

Vineyard manager Folco Giovanni Bencini

Cellar Cellar man Andrea Mammuccini. The selected grapes are destemmed and gently crushed; vinification is carried out in medium-sized vats (50-100hl) with extended maceration (18-20 days) and délestage at intervals. Malolactic fermentation is carried out soon after devatting, a necessary step for the subsequent ageing (12 months) in French oak barriques (30% new). Lastly the wine completes its maturation with 12 months in the bottles.

Recommended ageing period the wine will continue to improve in balance and smoothness for 12-15 years.


“ROSSINELLO” Toscana Sangiovese Rosato I.g.t.

rossinello

Wine We have grown grapes in our Caposelvi vineyards and made them into wine for three generations, but we only decided to enter the market ourselves in 1998, when we decided to reap the fruits of our experience and bottle our own wine. In our quest for quality we sometimes had to adapt our own way of thinking and that of our assistants. We selected vineyards, carried out shorter pruning, thinned bunches and selected grapes, first in the vineyard and then in the cellar, where years of practice enabled us to control fermentation to the best possible effect. Ageing in barriques (avoiding new wood, in order preserve the wine’s personality), and then in bottles, completes the work. We aim to make a smooth, fruity wine wa lively expression of the grape and its land of origin: the Chianti hills where the Sangiovese grape reigns supreme.

Vineyard Fifteen hectares of organically-farmed, medium-texture silty land, with excellent aspect, at an average altitude of 250m above sea level. The best possible production conditions which, along with suitable agronomical choices (permanent grassing; cordon training and short spur pruning; foliage control in summer; bunch selection during harvesting), guarantee the highest quality grapes.

Blend Sangiovese 95%, Canaiolo 5%

Enologist Giorgio Marone

Vineyard manager Folco Giovanni Bencini

Cellar Andrea Mammuccini is the cellar manager. Destemming and soft crushing of the selected and hand-picked bunches is followed by a brief maceration on the skins prior to devatting of the first-pressing must which is fermented separately in small stainless steel vats at a low temperature. It subsequently develops in the vats before early bottling a few months after the harvest.


“VINSANTO” del Chianti Classico D.O.C.


 

vinsanto

 

 

Wine Since 2003 we have decided to produce Vinsanto for general and not only family use. However we chose to continue making it in the same traditional way, with grapes slowly dried on reed mats, in half-barriques and on the “mother sediment” inherited from our ancestors. We do not add yeasts, so enthusiasts are able taste the Vinsanto of once upon a time: aromatic, harmonious, elegant, sweet and dry at the same time.

Vineyard Half a hectare, organically farmed, on medium-textured clayey soil rich in stony material. South-facing at an average altitude of 300m a.s.l., this location ensures optimal productive conditions which, along with suitable agronomical choices (minimal treatment of the soil, short spurred cordon training, foliage thinning in summer, bunch selection during harvesting) guarantee fine quality grapes.

Blend Trebbiano 50%, Malvasia Bianca 30% and San Colombano 20%.

Enologist Gianfranco Paoletti.

Agronomist Folco Giovanni Bencini.

Cellar Andrea Mammuccini is the cellar manager. The selected grapes are destemmed and gently crushed and then fermented in small vats (10hl), with prolonged maceration (20 days) and pumping-over alternating with délestages. After devatting and soft pressing of the skins, prompt completion of malolactic fermentation was a necessary condition for subsequent ageing (14 months) in French oak barrels used for the 2nd and 3rd time. Lastly the wine was aged in bottles for 3 months.

Procedure the hand-picked, selected bunches are laid out delicately on reed mats and allowed to dry slowly and naturally in a covered room, in the air, for several months. When they are sufficiently dehydrated, usually in December, the grapes are destemmed and softly crushed. The small amount of resulting must is fermented and matured on the “mother sediment” (semi-solid sediment which is never removed and determines the character of every single Vinsanto), in half-barriques (small barrels of various types of wood) in the Vinsanto ageing area, a special loft area exposed to seasonal temperature changes. Here, the wine undergoes a long fermentation and maturing process, without further racking or any other interference, from drawing off until bottling (about four years after harvesting), thus reaching a high level of concentration (about five times less than the initial volume) which guarantees a unique and exclusive product.


THE EXPERIMENTAL VINEYARD


 

“BARSAGLINA” Toscana I.g.t.

barsaglina

 

 

Wine Since 2003 we have decided to produce Vinsanto for general and not only family use. However we chose to continue making it in the same traditional way, with grapes slowly dried on reed mats, in half-barriques and on the “mother sediment” inherited from our ancestors. We do not add yeasts, so enthusiasts are able taste the Vinsanto of once upon a time: aromatic, harmonious, elegant, sweet and dry at the same time.

Vineyard Half a hectare, organically farmed, on medium-textured clayey soil rich in stony material. South-facing at an average altitude of 300m a.s.l., this location ensures optimal productive conditions which, along with suitable agronomical choices (minimal treatment of the soil, short spurred cordon training, foliage thinning in summer, bunch selection during harvesting) guarantee fine quality grapes.

Blend Trebbiano 50%, Malvasia Bianca 30% and San Colombano 20%.

Enologist Gianfranco Paoletti.

Agronomist Folco Giovanni Bencini.

Cellar Andrea Mammuccini is the cellar manager. The selected grapes are destemmed and gently crushed and then fermented in small vats (10hl), with prolonged maceration (20 days) and pumping-over alternating with délestages. After devatting and soft pressing of the skins, prompt completion of malolactic fermentation was a necessary condition for subsequent ageing (14 months) in French oak barrels used for the 2nd and 3rd time. Lastly the wine was aged in bottles for 3 months.

Procedure the hand-picked, selected bunches are laid out delicately on reed mats and allowed to dry slowly and naturally in a covered room, in the air, for several months. When they are sufficiently dehydrated, usually in December, the grapes are destemmed and softly crushed. The small amount of resulting must is fermented and matured on the “mother sediment” (semi-solid sediment which is never removed and determines the character of every single Vinsanto), in half-barriques (small barrels of various types of wood) in the Vinsanto ageing area, a special loft area exposed to seasonal temperature changes. Here, the wine undergoes a long fermentation and maturing process, without further racking or any other interference, from drawing off until bottling (about four years after harvesting), thus reaching a high level of concentration (about five times less than the initial volume) which guarantees a unique and exclusive product.


“FOGLIA TONDA” Toscana I.g.t.

fogliatonda

Wine Since the early Nineties we have been searching old vineyards and neglected fields for forgotten grape varieties forming Tuscany’s huge ampelographic heritage which is threatened with erosion. In order to help save it, we planted these “rediscovered” grape varieties in two experimental vineyards, carried out small batch fermentation and assessed the quality. Some were so interesting that we decided to bottle the wine. Knowing we were the first to present them on the market gives us a feeling of having done our duty and the pleasure of bringing back to life something from the far-off past. We’d like to share these sensations with everyone who tastes this wine.

Vineyard Three hectares of alluvial, medium-textured soil in beautifully aspected vineyards at an average altitude of 250m a.s.l. provide ideal productive conditions. Shrewd agronomical choices (partly minimal cultivation of the land and partly permanent grassing; short spurred cordon training; summer trimming; bunch thinning; leaf removal and harvesting in stages) also guarantee really high quality grapes.

Blend Foglia Tonda 100%. Foglia Tonda is a Tuscan grape variety originally from the province of Siena, and described for the first time by Di Rovasenda in 1877.

Enologist Giorgio Marone.

Agronomist Folco Giovanni Bencini.

Cellar Andrea Mammuccini is the cellar manager. The selected grapes are destemmed and gently crushed and then fermented in small vats (10hl), with prolonged maceration (20 days) and pumping-over alternating with délestages. After devatting and soft pressing of the skins, prompt completion of malolactic fermentation was a necessary condition for subsequent ageing (14 months) in French oak barrels used for the 2nd and 3rd time. Lastly the wine was aged in bottles for 3 months.

Recommended ageing period we’ll find out together!


“PUGNITELLO” Toscana I.g.t.

pugnitello

 

 

Wine Since the early Nineties we have been searching old vineyards and neglected fields for forgotten grape varieties forming Tuscany’s huge ampelographic heritage which is threatened with erosion. In order to help save it, we planted these “rediscovered” grape varieties in two experimental vineyards, carried out small batch fermentation and assessed the quality. Some were so interesting that we decided to bottle the wine. Knowing we were the first to present them on the market gives us a feeling of having done our duty and the pleasure of bringing back to life something from the far-off past. We’d like to share these sensations with everyone who tastes this wine.

Vineyard Three hectares of alluvial, medium-textured soil in beautifully aspected vineyards at an average altitude of 250m a.s.l. provide ideal productive conditions. Shrewd agronomical choices (partly minimal cultivation of the land and partly permanent grassing; short spurred cordon training; summer trimming; bunch thinning; leaf removal and harvesting in stages) also guarantee really high quality grapes.

Blend Pugnitello 100%. Pugnitello is a Tuscan red grape variety originally from the province of Siena.

Enologist Gianfrancesco Paoletti.

Agronomist Folco Giovanni Bencini.

Cellar Andrea Mammuccini is the cellar manager. The selected grapes are destemmed and gently crushed and then fermented in small vats (10hl), with prolonged maceration (20 days) and pumping-over alternating with délestages. After devatting and soft pressing of the skins, prompt completion of malolactic fermentation was a necessary condition for subsequent ageing (20 months) in French oak barrels used for the 2nd and 3rd time. Lastly the wine was aged in bottles for 6 months.

Recommended ageing period we’ll find out together!