{"id":17022,"date":"2014-09-30T20:48:54","date_gmt":"2014-09-30T20:48:54","guid":{"rendered":"https:\/\/mannuccidroandi.it\/?page_id=17022"},"modified":"2014-09-30T20:50:19","modified_gmt":"2014-09-30T20:50:19","slug":"barsaglina-igt","status":"publish","type":"page","link":"https:\/\/www.mannuccidroandi.it\/en\/wines\/barsaglina-igt\/","title":{"rendered":"Barsaglina IGT"},"content":{"rendered":"

Wine<\/span><\/strong><\/p>\n

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.<\/p>\n

Vineyard<\/span><\/strong><\/p>\n

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.<\/p>\n

Blend<\/span><\/strong><\/p>\n

Barsaglina 100%. Barsaglina is a Tuscan grape variety originally from the province of Massa Carrara, and described for the first time in the Bollettino del Comizio Agrario di Massa in 1874.<\/p>\n

Enologist<\/span> <\/strong><\/p>\n

Gianfrancesco Paoletti.<\/p>\n

Agronomist<\/span> <\/strong><\/p>\n

Folco Giovanni Bencini.<\/p>\n

Cellar<\/span><\/strong><\/p>\n

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 d\u00e9lestages. 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.<\/p>\n

Recommended aging period<\/span> <\/strong><\/p>\n

we’ll find out together!<\/p>\n","protected":false},"excerpt":{"rendered":"

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