Buccia Nera
(Bodega en Chianti, Valdichiana)

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Sobre la bodega y los vinos

In 1916 the property in Campriano has been purchased. Today it is the headquarters of the farm and it is made up of a farmhouse used as “agriturismo”and many acreages, transformed at once in vineyards and olive tree groves. A first wine cellar was built in 1926. It was assigned to produce Chianti DOCG and it had cement tanks and 500 hl oak barrels. In 1970 Amadio Mancini, who nowadays is still the owner , took the control of the farm bringing interesting changes and renovations. The achievement of new vineyards and olive groves in fee are the base for a high quality production. In 2002 Buccia Nera turned to an organic production. Natural systems were already used, but without certification, which was achieved in this year. Simultaneously, the realization of a new, bigger and more functional cellar was undertaken, a cellar equipped with the best high tech machineries, in order to reach a higher level of quality. Anastasia and Alessia, Amadio's daugheters, started to work in the winery and they brought new ideas and interesting projects. The first bottle of Buccia Nera was released in 2005 and it was made in the new cellar in Campriano. Since then the production has increased and today there are 9 different labels. In 2010 new projects and desires were embraced: 10 hectars of vineyard were renewed adding new grape varieties, such as Grenache, Black Malvasia and Sauvignon Blanc, always keeping the traditional Sangiovese and Canaiolo.

Tenemos 50 hectáreas de viñedo: el 80% está ocupado por uva Sangiovese, el resto por Merlot, Ciliegiolo, Canaiolo, Cabernet S., Trebbiano Toscano, Malvasia Nera, Garnacha, Malvasia de Chianti, Grechetto Sauvignon blanc y Chardonnay, que se encuentran en la zona de Arezzo, en diferentes altitudes que van de 200 a 650 metros sobre el nivel del mar.La exposición es Sur, Suroeste. La disposición de plantación de las vides es de 3,00 mt x 0,80 , 2,50mt x 0,80 y 2,40x 0,70mt. Los sistemas de conducción son el cordón espolonado y el guyot para el Chardonnay y el Sauvignon Blanc. Este tipo de cultivo nos permite tener unos beneficios por hectárea medios-bajos (60/80ql por hectárea), aprovechando de la mejor manera el suelo y los rayos del sol. Los viñedos están situados en distintas zonas y sobre distintos tipos de suelo. Principalmente tenemos suelos de piedras y grava, bien aireados con espacios profundos, hechos con una mezcla de arcilla, arena y piedra caliza.

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