Producer

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.

Vineyard

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.

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.