Fattoria Mancini Impero Blanc de Pinot Noir Italian Wines


Impressive and distinctive wine, showing spice from the wood and bright red apple/peach aromas. Broad structure in the mouth, not unlike a Côte de Nuits white – balanced and positive, with a herbal freshness.


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Fattoria Mancini
Type of drink
White Wine
100% Pinot Noir
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The Artisan Winery
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The Artisan Winery

Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.

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The Artisan Winery
The Artisan Winery
The Artisan Winery
The Artisan Winery

The Mancini family have made wine here for five generations, and current owner Luigi Mancini’s fascination is with more unusual grape varieties: either the Pinot Noir brought to this particular part of the northern Marches by the French two hundred years ago, or local treasures like Ancellotta and Albanella. In clay-limestone soil, with temperatures moderated by the Adriatic, these varieties thrive alongside the more mainstream Sangiovese and Montepulciano.


The soil of calcareous sandstone and cool microclimate along this elevated section of the Adriatic coast has proven to be ideal for the cultivation of Pinot Noir. The grapes were hand-harvested in August into 15kg baskets, and immediately placed in a mobile cooling cellar for transport to the winery.


The grapes were cooled overnight, then whole bunch pressed at 9°C. The must was then cold settled, racked and fermented in barrel at around 18°C. Malolactic fermentation was completed. The juice spent twelve months on lees in French oak (twenty percent new) with regular stirring.


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