I Mandorli
The winery I Mandorli is in Tuscany, near Suvereto, a small village between Bolgheri and Piombino, on the hills in front of the coast.
The idea of planting the vines was when the family bought the land in 2002 and in 2004/5 the first vines were planted. During this time Andrea, who worked in an wine company, an expert in biodynamic method was hired as the winemaker. With Andrea’s help, the project began: to produce a wine respects nature, the soil and the land, that belongs to everyone: the land isn’t ours, so who farms must respect and look after it. The biodynamic method helps to do, so enriching the soil with a natural composition of microorganism that helps the roots of the vines to find a balance. we started to farm the soil with the biodynamic method.
The cabernet vines face the coast, in front of Elba Island. they overlook the sea, so the name of this wine is Vigna al Mare(vine at sea).
The Sangiovese vines, face the “Metallifere Hills”. These hills are very rich in minerals. Around the Sangiovese vines, there is a Mediterranean self-vegetation with a lot of cork trees. So the name of this wine is Vigna alla sughera(Vine at Cork). Our vines are influenced by many
The vines are influenced by many elements: sea, minerals, Mediterranean self-vegetation, and sunlight.
The wines
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"Mandorli” Rosso Toscana IGT – 2018
Red Sangiovese, Cabernet Sauvignon, Cabernet Franc • Vines Average Age 13 years old • Sangiovese has North/ North-East Exposures, South exposure for the Cabernet • Clayey, Sandy-Limey Soil rich in Marlstones and schists • Altitude 300 mt asl • 10 days long fermentation in 30hl concrete vats • 12 months maturation in concrete vats • one month of bottle fining before the release -
"Vigna alla Sughera" Toscana IGT – 2015
Red 100% Sangiovese • Vines Average Age 15 years • South-East Exposure • Textured soil rich in clay, schists and sedimentary rocks • Altitude 300 mt asl • 2-3 weeks fermentation in 30hl concrete vats • 12 months ageing in 16Hl oak casks and 2 other months then spent in concrete vats • 18 months of bottle fining before the release -
"Vigna al Mare" Toscana IGT – 2015
Red Cabernet Sauvignon, Cabernet Franc • Vines Average Age 14 years • South-West Exposure • Altitude 300 mt asl • Textured soil rich in clay, schists and sedimentary rocks • 2-3 weeks fermentation in 25 hl concrete vats • 12 months ageing in 25Hl wooden casks and other 6/8 other months spent in concrete vats • 12 months of bottle fining before the release -
"Aleato" Toscana IGT – 2015
Red Aleatico, Sangiovese • Vines Average Age 5 years • North West exposure • Altitude 270-300 mt asl • 10 days-long fermentation in steel vats with constant delastage • 12 months of ageing in 20 Hl wooden casks • at least 3 months of bottle fining before the release
