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SANGIOVESE is the most traditional red wine of the Province of Pesaro. Fattoria Mancini cultivates this variety on the coastal hills of the San Bartolo Natural Park where it acquires distinctive characteristics, typical of the variety but differing from the warmer tones that it has further South in the rest of the Marche or in the neighbouring region of Romagna. The cool microclimate and the sandy soil of this area, help to produce a well structured wine, with freshness and elegance. Sangiovese from the Rive Alta vineyard is produced and bottled with its own label.
Sangiovese Rive DOC Colli Pesaresi
Prodution zone Vineyard of Rive Alta – Fiorenzuola di Focara – Natural Park of Mount San Bartolo – District of Pesaro
Distance from the coast: 0.5 – 1km
Altitude: 180 m above sea level
Soils: deep, high sand component, calcareous, silty
Varities 100% Sangiovese
Sangiovese: start of October
Method: Hand harvested into grilled baskets of 15kg
Transportation: in baskets – in a mobile cooling cellar equipped with an independent motor. The cooling cellar was transported to the vineyard every morning, allowing the grapes to be cooled as soon as they were harvested. The cellar then returned to the winery in the evening to continue the cooling process during the night. The grapes were pressed the next morning at a temperature of around 9°C.
Yeld per hectare Sangiovese: 7000 Kg/Ha
Vinification 100% destemmed, at a temperature of around 9°C.
Fermentation took place in tank with a combination of delestage, pumping over and punch downs for around 15 days
Fermentation was temperature controlled (max 30°C)
A complete malolactic fermentation was carried out in barrel
Maturation 100% 12 months in barrel on lees, with monthly lees stirring
French oak barrels of 228L (10% 1 year old, 65% 2 year old, 25% 3 year old)
1st lot: Bottled without filtration
2nd lot: Microfiltered prior to bottling
Minimum of 12 months in bottle before commercial release
Analytical data Alcohol % vol: 14.5
Total Acidity: 5.2