At the end of the 19th century, the Mancini family's enological history began with the construction of the first winery in San Paolo, in the heart of Tuscany, the first vineyards were planted on the La Filandra estate. Over the years, the company has expanded by purchasing the Campriano estates first and then the Muciafora estate.

As early as 1926, the family began producing Chianti DOC, striving for a good result, with the help of only concrete tanks for winemaking.

In the 1970s, Amadio Mancini and his wife Patrizia took over the management of the company, making modernization changes by improving production and cultivation techniques. In those years, new vines were planted in the vineyards and hectares of land were planted with new olive trees.

In 2002 the organic management of the entire company was officially certified, and at the same time a new and larger cellar was built, with a more functional structure where it is possible to combine innovation and tradition. To keep up with the times, the company purchased state-of-the-art machinery for processing grapes and pressing the pomace and installed temperature-controlled stainless steel tanks with nitrogen filling systems used in the vinification and storage phase.

The 50 hectares of vineyards are spread over different soilsboth in the area and in the components, between Campriano and the hills of Arezzo, where the percentages of sand, silt and clay change, but in any case they are all well-ventilated areas, slightly limestone and rich in skeleton.

The vine that prevails is Sangiovese, but small quantities of: Syrah, Cabernet Sauvignon, Merlot, Black Malvasia, Alicante, Ciliegiolo, Canaiolo, Trebbiano Toscano, Malvasia del Chianti, Chardonnay and Grechetto are also grown. In the attic of the cellar, on the first floor, where there is the benefit of the temperature range, there is an area dedicated to the production of Vin Santo, where the small kegs rest for 5 years.

The use of indigenous yeasts spontaneously induce alcoholic and malolactic fermentation, only with the help of temperature and the pied de cuve (fermentation starter of indigenous yeasts) between one tank and another. This produces a wine with character and uniqueness. The selected aging red wines are aged in 30 hl French oak barrels.

Today to inherit the company and manage it are the daughters of Amadio, Roberta, Alessia and Anastasia Mancini, who make use of the collaboration of the oenologist Dr. Sandro Galli, who takes care of the production of wine from the vineyard to the cellar.