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  • Mannucci Droandi, Chianti Colli Aretini at The Beerhive, Edinburgh. Free UK shipping.
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Mannucci Droandi, Chianti Colli Aretini

Mannucci Droandi, Chianti Colli Aretini

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Producer Mannucci Droandi
Country Italy
Region Tuscany, Valdarno
ABV 13.5%

Tasting Notes

Sour Cherry, Violet, Dried Herbs and Spice

Explore Further

Chianti Italy Medium Body Minimal Intervention Organic Red Wine Sangiovese Tuscany Vegan

This Pairs With:

Pizza Autumnal Drinking

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More About Mannucci Droandi, Chianti Colli Aretini

Mannucci Droandi Chianti Colli Aretini is a classic Tuscan red from the Chianti Colli Aretini DOCG, an area in the hills of Arezzo (Tuscany) where Sangiovese wines have long been made. It comes from the organic, family-run estate formed by the Mannucci and Droandi families, who work sustainably on the eastern slopes around Campolucci to bring out expressive fruit and freshness in their wines.

Made principally from Sangiovese (about 90 %) with small amounts of Canaiolo and other traditional Tuscan red varieties, the grapes are hand-harvested, fermented and then aged in second- and third-use French oak barrels for roughly a year before spending a brief time in bottle. The result is a medium-bodied, dry red with bright red-berry aromas (cherry, plum) and hints of spice and herbs, supported by balanced acidity and fine tannins, and a lingering savoury-fruit finish

Meet the Producer, Mannucci Droandi

Mannucci Droandi

Style: Winery

Chianti can sometimes disappear under a mountain of predictable labels and vaguely Renaissance-looking branding. Mannucci Droandi feel much more rooted in actual Tuscany than that. Traditional, family-run and quietly confident without needing to shout about it.

Based in Montevarchi in the Valdarno area between Florence and Arezzo, the estate has been producing wine since the 1920s, focusing heavily on Sangiovese and the surrounding Tuscan landscape. The wines lean classical rather than modern international. Less glossy oak and extraction, more freshness, acidity and savoury detail.

Their Chianti bottlings tend to show sour cherry, dried herbs, tobacco and earthy spice with that lovely dusty tannin Sangiovese develops when handled properly. The higher-end wines gain more depth and structure, but usually without losing drinkability underneath. There’s always a sense these wines belong beside food rather than sitting untouched in a collector’s cabinet.

Valdarno itself often gets overlooked compared to more famous Tuscan regions, though that’s partly what makes it interesting. Rolling hills, mixed agriculture and slightly less tourism pressure means plenty of producers still make wine in a fairly grounded, traditional way.

These are the sort of bottles that remind you Chianti became globally popular for good reason before international trends complicated everything.