I Mandorli
I Mandorli is a young production company, founded in 2002 by Massimo Pasquetti. We are located in the Alta Maremma of Tuscany, more precisely in Suvereto, an ancient medieval village in the Livorno area, nestled between the renowned Bolgheri region and the wild, unspoiled Maremma. Massimo, after visiting several hectares of land, was enchanted by the beauty of the Suvereto terroir, and in 2003, after completing the purchase of some plots, began planting the first vineyards and founded the I Mandorli winery, named for the abundant almond trees that dot these high hills. From the beginning, the winery has been guided by Andrea Bargiacchi, a name inextricably linked to the world of organic and biodynamic farming, which has characterized Massimo's choices from the start. Today, Massimo is joined by his daughter Maddalena, a former teacher, Adil, who drives the tractor across the steep slopes, and Costanza, who oversees production and hospitality activities.
The territory through which the hectares of property unfolds is characterized by a rocky subsoil, rich in trace elements, sunlit, with a constant breeze that envelops the typical Mediterranean scrub surrounding the vineyards, located about 300 meters above sea level and spread over two plots: one to the south overlooking the Gulf of Portoferraio and the Island of Elba, and the other to the north facing the Tuscan hinterland. Among the rows, Sangiovese, Cabernet Sauvignon, Cabernet Franc, Aleatico, and Vermentino are cultivated, varieties grown following the principles of biodynamic agriculture, promoting the perpetual exchange process between soil and air, fostering microbial activity. Great attention is paid in the vineyard, as the creation of great wines occurs at this stage, while the winery is seen as a place of waiting, where time and aging, always brief to preserve the primary aromas of the grapes, serve to complete the cycle of what has already been achieved in the fields. No enzymes, yeasts, sulfur dioxide, or concentrates are used, and the temperatures during the fermentations are naturally controlled. The wines of I Mandorli are the result of careful and respectful work with nature, resulting in labels of great personality and character, capable of telling the story of the territory from which they originate.
I Mandorli is a young production company, founded in 2002 by Massimo Pasquetti. We are located in the Alta Maremma of Tuscany, more precisely in Suvereto, an ancient medieval village in the Livorno area, nestled between the renowned Bolgheri region and the wild, unspoiled Maremma. Massimo, after visiting several hectares of land, was enchanted by the beauty of the Suvereto terroir, and in 2003, after completing the purchase of some plots, began planting the first vineyards and founded the I Mandorli winery, named for the abundant almond trees that dot these high hills. From the beginning, the winery has been guided by Andrea Bargiacchi, a name inextricably linked to the world of organic and biodynamic farming, which has characterized Massimo's choices from the start. Today, Massimo is joined by his daughter Maddalena, a former teacher, Adil, who drives the tractor across the steep slopes, and Costanza, who oversees production and hospitality activities.
The territory through which the hectares of property unfolds is characterized by a rocky subsoil, rich in trace elements, sunlit, with a constant breeze that envelops the typical Mediterranean scrub surrounding the vineyards, located about 300 meters above sea level and spread over two plots: one to the south overlooking the Gulf of Portoferraio and the Island of Elba, and the other to the north facing the Tuscan hinterland. Among the rows, Sangiovese, Cabernet Sauvignon, Cabernet Franc, Aleatico, and Vermentino are cultivated, varieties grown following the principles of biodynamic agriculture, promoting the perpetual exchange process between soil and air, fostering microbial activity. Great attention is paid in the vineyard, as the creation of great wines occurs at this stage, while the winery is seen as a place of waiting, where time and aging, always brief to preserve the primary aromas of the grapes, serve to complete the cycle of what has already been achieved in the fields. No enzymes, yeasts, sulfur dioxide, or concentrates are used, and the temperatures during the fermentations are naturally controlled. The wines of I Mandorli are the result of careful and respectful work with nature, resulting in labels of great personality and character, capable of telling the story of the territory from which they originate.
