In the heart of Sardinia, around Nurri, Gianfranco Manca has created an estate like no other. Artisan baker and winemaker – hence the name “pane-vino” –, he works in a totally natural way, without any concessions: unique white and red wines, of a very strong singularity within Sardinian production.
Panevino, bread and wine: a baker faithful to the tradition of Sardinian bread and gifted in the art of fermentation, Gianfranco Manca has chosen to also be a winemaker. At the end of the 1980s, he recovered almost abandoned family plots, scattered over terroirs with varied soils (clay, shale, limestone), at an altitude of around 600/700 m, where around thirty grape varieties are planted. Local grape varieties (often of distant Spanish origin), to which he adds non-Sardinian grape varieties. From 2005, Gianfranco Manca began to commercialise his cuvées which testify to a radical standards of production, without any intervention (apart from a little bouillie bordelaise), with partially de-stemmed harvests, vinified in open wooden vats, then aged in barrels. Each year the wines are different – and therefore the names of the cuvées, with rare exceptions such as the white Alvas – unique white or red wines, wines of intuition and emotion which are intended to be the ever-renewed interpretation of a winegrower in symbiosis with his vines and his grapes. An "artistic" vision of wine.