I Mandorli

Bolgheri, Italy

Grower Info

Since 2002 Maddy Pasqueti has been farming I Mandorli's two hectares located in the village of Belvedere di Suvereto, the highest point in Bolgheri. All the vines are farmed using biodynamic methods. The vines are at an altitude of 280m and use Guyot method training. I Mandorli use only native yeast fermentation and do not add any free sulfur to the wine.

VIGNA AL MARE

• WINE NAME: vigna al mare
• VARIETAL: cabernet sauvignon
• DENOMINATION(S): igt toscana rosso
• COUNTRY: ITALY
• REGION: Tuscany
• VINEYARD SIZE: 2 Hectares
• VINE AGE: 14 YEARS
• FARMING: biodynamic
• ELEVATION: 300M
• SOIL TYPE(S): clayey, rich in fine skeleton, rich in shale, marl, sandstone and mother rock
• FERMENTATION: the two parcels of cabernet sauvignon are spontaneously fermented in open one-ton tubs with pumping over and punching down.
• AGING: the two parcels are blended and Aged in 16.5 hl barrels for 8 months and then racked into cement, where the wine rests for another 8 months. Further aging of 12 months in bottle.

VIGNA AlLa sughera

• WINE NAME: vigna alla sughera
• VARIETAL: sangiovese
• DENOMINATION(S): igt toscana rosso
• COUNTRY: ITALY
• REGION: Tuscany
• VINEYARD SIZE: 2 Hectares
• VINE AGE: 14YEARS
• VINE training: guyot
• FARMING: biodynamic
• ELEVATION: 300M
• SOIL TYPE(S): clay, sand and limestone in equal parts, rich in shale, marl, galestro.
• FERMENTATION: the two parcels of sangiovese are vinified separately in one-ton open tubs with manual punching down and, if necessary, pumping over. The parcel of Vigna alla sughera remains in post-fermentation maceration on its skins and is subsequently vinified after about a month and a half.
• AGING: After 8 months of aging in wood of 25 hl and 16 hl the two plots are blended to rest in cement for an additional 8 months. further aging of 12 months in bottle.