MANNUCCI DROANDI | Rossinello
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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Rossinello

Toscana Sangiovese Rosato I.g.t.

Mannucci Droandi - ROSSINELLO
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About This Project

”….We aim to make a smooth, fruity wine with a lively expression of the grape and its land of origin: the Chianti hills where the Sangiovese grape reigns supreme.”

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 with a 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 Gianfrancesco Paoletti

Cellar Roberto Droandi 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.