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 DOC Colli Pesaresi
Prodution zone Hills of Roncaglia and of Focara – Natural Park of Mount San Bartolo – District of Pesaro
Distance from the coast: 0.5 – 1km
Altitude: 100 – 170 m above sea level
Soils: deep, high sand component, calcareous, silty
Varities 100% Sangiovese
Harvest Period: September
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)
Complete malolactic fermentation
Maturation 50% 12 months in stainless steel
50% 12 months in barrel on lees, with monthly lees stirring
French oak barrels of 228l
Minimum of 3 months in bottle before commercial release
Analytical data Alcohol % vol: 14
Total Acidity: 5.3