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    Mannucci Droandi

    Chianti Classico Riserva ‘Ceppeto’

    Italy, Tuscany, Chianti Classico D.o.c.g.


    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


    Campolucci, Rossinello Vineyard, Ceppeto Vineyard


    Six hectares of medium-texture clayey soil, with plenty of stones


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


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

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