MANNUCCI DROANDI | CAMPOLUCCI Toscana I.g.t.
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.
CAMPOLUCCI Toscana I.g.t., Mannucci Droandi, Red Wine, Tuscan Red Wines, Quality Tuscan Wines
17622
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CAMPOLUCCI Toscana I.g.t.

Mannucci Droandi - CAMPOLUCCI
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About This Project

…”This is a challenging red 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.”

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; harvesting in several stages), guarantee the highest quality grapes.


Blend Cabernet 40%,  Merlot 40%, Syrah 20%

Enologist Gianfrancesco Paoletti

Cellar Roberto Droandi is the cellar manager. 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.