|The Azienda Agricola La Mancina covers 40 hectares, south-west of Bologna on Montebudello’s sunny hills at 200 meters above sea level It is located in the heart of the “Colli Bolognesi D.O.C,” a very unique part of Emilia Romagna. It was established in the early 60’s by the Zanetti family, which still owns the estate today. It is run by Francesca Zanetti and her husband, Stefano Dalfiume. Grandfarther Franco, age 89, gives wise suggestions daily. Francesca, a former schoolteacher, works in both the cellar and vineyard. She is assisted by noted oenologist Giandomienico Negro and agronomist Riccardo Cornale.|
The Colli Bolognese is famous for the indigenous grape called Pignoletto which comprises just over half of the total production, the remainder being reds of Barbera, Merlot and Cabernet Sauvignon. Although, Pignoletto is now being grown outside Colli Bolognese, it is here in the original zone, where the cool, hillside vineyards, yield a most brilliant, perfumed and hi-toned wine.
Vineyard management: Sustainable agriculture, using basic organic techniques of growing grapes. Use of chemical treatments is not done except in rare cases where the estate is obliged to by the Department of Agriculture.
Soil type: Clay-Calcareous.
Zone: The Montebudello hilly area is part of the northern Appennini Range, which originated in the Pliocene era. The layered, clay-calcareous soils are able to keep their natural freshness, even in times of hot and dry weather conditions. When raining, slopes drain excess water.
Harvest: late August-late September
Picking: Individual plots are hand picked by a team of 20-25 local people, with daily monitoring of grapes and vineyard sections for optimum ripeness.
|La Mancina Website|
|Pignoletto Frizzante - Colli Bolognese|
|The 12 ha of vineyards for Pignoletto are spread over a few slopes on the “La Mancina” estate, exposition varying from east, to south and west. The Frizzante, harvested in late August when the acids are high and grape sugars are low, has about 2 atm of pressure, coming from a natural fermentation in temperature controlled stainless-steel tanks using the Charmat method. It is pale green-straw in color. It has a racy nose of limes and minerals. This fresh minerality carries over to the bright citrus fruit palate. The delicate C02 adds a delightful freshness. No malolactic fermentation. Alcohol 12.5%. Total acidity, tartaric, 5.7 grams/liter. Residual sugar, 6/7 grams/liter. |
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