The Cantina delle Vigne Piero Mancini di Piero Mancini is a well established company on the Sardinian wine scene. A winery that has its roots in the passion of the founder Piero Mancini. Today it continues to live thanks to the work and passion of his wife Marisa and their sons: Antonio (general management) Alessandro (agronomic and sales), Laura (communication and marketing area). However, Marisa contributes to the family business development, as always, with her precious advice. The whole family is committed to carrying out the production philosophy, based on respect of the triptych “Climate – Land – Vineyard”, a balance of elements which if wisely managed and respected, brings great wines to the glass. The overall size of the vineyards is about 120 hectares, all located inland in Gallura: Balajana, Scolombrino, Montelittu, and Ciabattu among the most suitable production areas of the Vermentino di Gallura DOCG, the only existing controlled and guaranteed appellation in Sardinia.
Cantina delle Vigne di Piero Mancini Srl
General office:
Via Madagascar 17 – Z. Ind. Sett. 1 – 07026 Olbia (SS)
Tel +39 0789 50717 / +39 0789 51927 / +39 0789 53380
Fax (+39)078950717
Mobile: +39 346 5939671 / +39 328 357559
Email: info@pieromancini.it
Hospitality:
Vigneti Piero Mancini (Tenuta di Balajana)
Strada Provinciale N. 14, Km 4, 07020 – Luogosanto (SS)
Info & Booking
Laura: cell: +39 346 5939675
info@vignetipieromancini.it
Bright straw yellow color with some slight greeny shades. The nose displays notes of Mediterranean scrub, rosemary and laurel, floral notes of broom, and fruity notes of nectarine, combine in a mineral olfattive structure and a hint of seaweed, just like a marine scent. On the palate it is rounded and rich, where the sapidity plays the most important role, emphasizing its body, and leading to a nice marine and floral finish. Ideal with appetizers and seafood first courses, such as seafood paccheri pasta or cruditè.
The oyster is cooked at a low temperature. Inside of which is placed a yoghurt ball, recreating the oyster pearl. A fresh marine hint appetizer.
Bright straw yellow color with some slight greeny shades. The nose displays notes of Mediterranean scrub, rosemary and laurel, floral notes of broom, and fruity notes of nectarine, combine in a mineral olfattive structure and a hint of seaweed, just like a marine scent. On the palate it is rounded and rich, where the sapidity plays the most important role, emphasizing its body, and leading to a nice marine and floral finish. Ideal with appetizers and seafood first courses, such as seafood paccheri pasta or cruditè.
Serving temperature: 10°
Alcohol content: 12%
The oyster is cooked at a low temperature. Inside of which is placed a yoghurt ball, recreating the oyster pearl. A fresh marine hint appetizer.
