Bouquet: intense, green apple and olive aromas, balsamic ending
Taste: structured, with bitter thistle and spicy white pepper inklings, cinnamon and an elegant ending
Best with asparagus wrapped in lard, fried egg and some drops of balsamic vinegar. Also with broad bean, chicory and squid. Excellent with roasted lobster.
Milling system: continuous
The last Bernardini heiress, Antonietta, married Raffaello Mansi at the end of the 19th Century. Part of her dowry was the Segromigno in Monte estate, which consequently became the Fattoria Mansi Bernardini. In the 1950s, a change from sharecroppers to direct farming ushered in a period of crisis which lasted until the early 1980s when the current owner, great-grandson of Antonietta Bernardini and Raffaello Mansi, began to renovate the buildings and transform the estate from an agricultural to an “agritourist” one.
Today, Fattoria Mansi Bernardini has five holiday farmhouses, each one with its own swimming pool, and a high quality bed and breakfast service. The agricultural side of the holiday estate has concentrated on the production of extra virgin olive oil, with 2500 young olive trees planted in the last 20 years, bringing the total to 5000.