Storia
Family roots and the return to Gallura
Piero Mancini spent his childhood in Gallura, where his memories included days in the countryside helping his grandparents tend the family vineyards. By the 1960s he had become an established dentist in Cagliari, but his attachment to his native Gallura led him back to the land. Supported throughout the venture by his wife, Marisa Paulis Mancini, he set out to restore that connection by planting vineyards. He also accumulated professional experience at the head of established Sardinian wineries.
1970–1974: vineyard establishment and first harvest
In 1970 Piero Mancini acquired his first hectares of vineyard in Gallura. The planted area subsequently expanded together with his practical experience and ambitions. The first harvest took place in 1974 and marked the start of the company’s activity as a grape-growing enterprise.
1989: opening of the winery
In 1989 Piero Mancini opened Cantina delle Vigne di Piero Mancini opposite the Gulf of Olbia. The business moved beyond grape production to undertake vinification and bottling itself. A Vermentino was the first wine released under the Mancini name.
The new winery adopted a production philosophy built around the relationship between climate, soil and vineyard. Piero Mancini regarded the careful management of these three elements as the basis for grapes capable of expressing the characteristics of their place of origin. His entrepreneurial outlook and emphasis on quality helped the wines establish themselves first in Sardinia and then on the wider Italian market.
1992–2000: recognition, exports and sparkling wine
The first wine-sector recognition for Piero Mancini’s work arrived in 1992. In 1997 the wines entered the United States, the company’s first stated overseas market. The estate describes itself as a Sardinian pioneer in sparkling-wine production from 1989; its historical chronology records 2000 as the release of the first Mancini sparkling wine made from Vermentino.
Family continuation
The founder’s work is now continued by his wife and children. Marisa remains the family’s historical memory and advises on the company’s development. Antonio oversees production, technical operations and administration; Alessandro succeeded his father in managing the vineyards and also directs the commercial side; Laura is responsible for communication, marketing and hospitality at Tenuta di Balajana. The wines are now distributed in Italy and exported to the United States, Canada and Japan, as well as Switzerland, Belgium, Germany, the Netherlands, the United Kingdom and Ukraine.
Terroir
The vineyards lie principally in Gallura in northeastern Sardinia, across Balajana, Scolombrino, Montelitu and Ciabattu. They occupy gently contoured terrain at elevations ranging from 100 to 500 metres above sea level.
The soils derive predominantly from decomposed granite. They are free-draining and contain mineral salts with a notable potassium component. The vineyard environment is characterized by clean air, granite formations and mature oak trees.
The climate is temperate, with mild winters and very hot summers. A consistent breeze—including the maestrale described around the vineyards—moves through the sites, while the nearby sea moderates temperatures. Together with the area’s diurnal temperature variation, these conditions are associated with healthy grapes, pronounced aromatic development and a mineral character.
The production winery stands at Cala Saccaia in Olbia, overlooking the sea and the Gulf of Olbia.
Vinificazione
Approximately 120 hectares are under vine. The vineyards are trained on vertical trellises and pruned according to the Guyot system. Vineyard work is described as deliberately limited, as are plant-protection treatments.
The soils are fertilized and kept clean and aerated. Pruning is carried out carefully and at the appropriate time, while the rows are orderly and broadly spaced. The combination of summer sun, constant air movement, maritime moderation and temperature variation supports healthy grape development.
Vermentino is the principal variety. Other varieties grown are Moscato and Cannonau, together with the international grapes Merlot, Cabernet Sauvignon, Pinot and Chardonnay.
The winery at Cala Saccaia in Olbia is a modern, functional production facility overlooking the Gulf of Olbia. It was opened in 1989, when the business added vinification and bottling to its existing grape-growing activity.
Experienced oenologists complete the work begun in the vineyards. Modern equipment and technology provide control throughout the process, from fermentation through bottling. Antonio Mancini supervises the technical and production departments and the continued operation of the vinification and bottling machinery.
Sparkling wines form an important part of production. The range includes expressions based entirely on Vermentino as well as wines made with international varieties. The company describes itself as a pioneer of sparkling-wine work in Sardinia from 1989, while its historical chronology dates the first Mancini sparkling wine made from Vermentino to 2000.
Filosofia
The family’s production philosophy is organized around the three-part relationship between climate, soil and vineyard. These elements are treated as an interdependent balance whose careful management should produce sound, high-quality grapes and preserve the distinguishing characteristics of their Gallurese origin.
The approach combines local tradition with technical innovation and an ongoing pursuit of quality. Vineyard care has been modernized under Alessandro Mancini, while the Olbia winery uses contemporary production equipment to maintain control from fermentation to bottling.
Family participation is central to the estate’s identity. Wine production is compared to an orchestra in which every participant has a precise role: vineyard management, production, machinery, administration, sales, communication, marketing, hospitality and the preservation of family memory are divided among members of the Mancini family.
The wines are presented as expressions of terroir, tradition and family identity. The restored hospitality setting at Balajana extends this principle by connecting tastings with the vineyards, rural architecture and landscape of Gallura.
Vini
Cucaione Vermentino di Gallura Superiore DOCG
Mancini Primo Vermentino di Gallura Superiore DOCG
Vermentino di Gallura DOCG
