I Mandorli, Cabernet, 2022

Blackcurrant, Tobacco, Structured

Tuscany / Red / Cabernet Sauvignon / Organic

The vineyards are certified-organic and the grapes are picked by hand at optimal ripeness. Bunches are fully destemmed and undergo a short cold soak before native-yeast fermentation in stainless steel and concrete vats with gentle punch-downs to extract colour and ripe tannin. Fermentation is temperature-controlled and maceration typically lasts 10–18 days depending on the lot. After pressing in a pneumatic press, the wine completes malolactic fermentation and is matured for about twelve months in a combination of seasoned and lightly toasted French barriques (a minority new) to add structure without overwhelming the fruit. Bottling is usually done after minimal sulphur addition, with little or no fining and light or no filtration. Concentrated, peppered black fruit framed by fine-grained tannin.

Notes on the producer

Azienda I Mandorli is a small family-run estate on the sun-warmed slopes of the Maremma, devoted to Cabernet and other Mediterranean varieties. Run by the Mancini family (three generations now involved), the estate converted to organic farming over a decade ago, focusing on soil health, native cover crops and low-intervention viticulture to encourage balanced, well-ripened fruit. Yields are intentionally kept low by green-harvest and careful canopy work to concentrate flavours. In the cellar they favour traditional, hands-on techniques — parcel vinifications, native yeasts and gentle extraction — and a pragmatic approach to oak: new barrique for structure where needed, plenty of older wood to preserve varietal character. Production is limited and thoughtfully managed, producing wines that marry ripe Tuscan fruit with restrained, savoury tannins — wines that reward patience in the bottle.