since 1960
ALLEGRINI Family
Villa Manù Agricultural Company
For the Allegrini family, cultivating vineyards and producing wine is a tradition that began in 1960, first from the passion of my grandfather Enrico, then from that of my father Celestino.
Here, where the sky meets the green of the earth, where the air smells of life and the sea gives scents of salt and storms, our grapes are cradled in the gentle hills mingling with the intense colours of the landscape, and in harmony, sweet flavours are born recalling past times of fresh and pure nature. Times are never forgotten and preserved in this piece of eternity.
The grapes produced are processed in our winery, with state-of-the-art equipment, but using ancestral techniques, skilfully handed down from father to son.
Strictly following the rules of organic farming, the company cultivates seventeen hectares of its own vineyards, located partly in the territory of Lapedona and partly inland, in the municipality of Force, thirty-five kilometres from the coast.
The climatic and geological differences of the two plots of land allow the company to successfully cultivate various types of vines.
In Lapedona, the gravelly soils, exposed to the south and touched by the sea breeze, are particularly suited to the cultivation of late red grape varieties (such as Montepulciano and Cabernet Sauvignon). In this microclimate, the grapes can ripen perfectly, enriching themselves with the exceptional aromas that characterise Allegrini products. Similarly, the more precocious grapes, both red, such as Sangiovese and Merlot, and white, such as Passerina, Pecorino and Trebbiano, are cultivated in the town of Force, where the more rigid climate favours slow ripening and the structure of the medium-textured soils combined with the southern exposure, allow perfect ripening.
In addition to wine, we produce our own organic extra virgin olive oil in strict accordance with family tradition.
Approximately 1,000 trees are cultivated in a medium-textured soil at 300 metres above sea level. The characteristics of the soil, the variety of olives and the sea breeze allow us to produce an oil with a unique taste and fragrance.
