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    Stamp

    Mannucci Droandi

    Chianti Colli Aretini

    Italy, Tuscany, Chianti Colli Aretini D.o.c.g.

    Red

    Winery Overview

    The Mannuccis were landowners in Valdarno at least from the early 19th century; from the 18th century the Droandis were farmers in Carmignano. Today, the estate is family-run. Roberto Mannucci is assisted by his wife, Maria Grazia Mammuccini and nephews Andrea and Matteo Mammuccini.The estate is divided into two main parts. The first is the Campolucci property (Latin for “field of the holy wood”), this is the location of the winery and cellars. Along with cultivated land and woods, this property has been owned by the family since 1929. Campolucci is situated on the eastern slopes of the Chianti mountains (Chianti zone, subzone of Colli Aretini) It consists of 6.5 hectares of medium-textured alluvial, sandy, and silty soil with excellent aspect and aver-age altitude of 250 meters. Certified Organic.The second part of the estate is the recently-purchased Ceppeto, which consists of vineyards and olive groves planted around a large, square stone farmhouse (built in the 18th century on the ruins of an old hermitage) and surrounded by dense oak and chestnut woodland. The property is situated on the west side of the Chianti mountains(Chianti Classico zone), at 450m above sea level, on the southernslope of the hill. The soil here is medium-texture clayey soil, with plenty of stones. Certified Organic

    Vineyard

    Campolucci, Rossinello Vineyard, Ceppeto Vineyard

    Soil

    Six and a half hectares of medium-texture alluvial, sandy and silty soil

    Viticulture

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

    Vinification

    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.

    Scores & Ratings
    95
    Decanter
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