{"id":341,"date":"2016-03-15T14:31:38","date_gmt":"2016-03-15T14:31:38","guid":{"rendered":"https:\/\/okthemes.com\/villenoirdarkdemo\/?page_id=341"},"modified":"2026-09-15T09:14:40","modified_gmt":"2026-09-15T09:14:40","slug":"our-story","status":"publish","type":"page","link":"https:\/\/www.dominiglicine.it\/en\/our-story\/","title":{"rendered":"Our Story"},"content":{"rendered":"
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From code to soil<\/h2>\n<\/div>\n<\/div>\n

I was born in the Marche, into a family where the land was not a romantic idea. It was the job. My grandparents were farmers, and I spent my childhood summers in the fields. That is where I learned the first thing I ever learned: the countryside does not forgive shortcuts, and results arrive one season at a time.<\/p>\n

Then I did something else entirely. I built a career in IT and grew companies to around two hundred people. Twenty years spent making things you cannot touch \u2014 software, systems, processes. Work I love, and still do.<\/p>\n

In 2021, like a lot of people, the pandemic made me stop and look at things from further away. I wanted something that ran on a different clock: not quarters, but vintages.<\/p>\n

I found it on the hills above Cesena, in the Rio Eremo district. A cellar built in the 1970s, twenty hectares of vineyard, and a simple history: for fifty years it made bulk wine, sold straight from the cellar door to local families. Honest wine, good wine \u2014 but wine that never travelled more than a few kilometres.<\/p>\n

What I saw was that the fruit was better than the product. Those grapes, on those soils, could be bottles. It only needed someone willing to invest, and to be patient.<\/p>\n

I bought the estate in 2021. I kept Glicine \u2014 the wisteria \u2014 because you do not erase fifty years of history, and added Dom\u00ecni, because wine belongs to places before it belongs to people.<\/p>\n

Since then we have rebuilt almost everything: selection in the vineyard, harvest entirely by hand, sorting of the fruit, separate vinifications, long ageing in the underground cellar. In 2024 we reached thirty thousand bottles. In 2026 we are aiming for fifty. The recognition came sooner than I expected.<\/p>\n

I did not buy a winery to make ordinary wine. I bought it because this corner of Romagna \u2014 less written about, less crowded than others \u2014 has something to say. And because after twenty years building things nobody can see, I wanted to make something you can open, pour and share.<\/p>\n

\u2014 Gianni Mancini<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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THE CELLAR IS BUILT<\/p>\n\t\t

on the hills of Cesena, in the Rio Eremo district.<\/p>\n\t\t

1970<\/h4>\n\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\t
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FIFTY YEARS OF BULK WINE<\/p>\n\t\t

sold straight from the cellar door.<\/p>\n\t\t

1970\u20132020<\/h4>\n\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\t
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GIANNI MANCINI TAKES OVER THE ESTATE<\/p>\n\t\t

and the bottling project begins.<\/p>\n\t\t

2021<\/h4>\n\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\t
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30,000 BOTTLES<\/p>\n\t\t

and the first national awards.<\/p>\n\t\t

2024<\/h4>\n\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\t
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TARGET: 50,000 BOTTLES<\/p>\n\t\t

and the first export markets.<\/p>\n\t\t

2026<\/h4>\n\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\t
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TARGET: 100,000 BOTTLES<\/p>\n\t\t

against an installed capacity of 200,000.<\/p>\n\t\t

2029<\/h4>\n\t\t<\/div>\n\t\t<\/div>\n\t<\/div><\/section><\/div><\/div><\/div><\/div>
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In the vineyard<\/p>\n\t\t

Wine is decided between the rows, not in the cellar, and that is where most of our work goes: pruning, canopy management, green harvesting, and a harvest done entirely by hand with the fruit sorted bunch by bunch. We keep treatments to a minimum \u2014 not as a statement, but because on these soils it simply works better.<\/p>\n<\/div>\n\t<\/div> <\/div><\/div><\/div>

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In the cellar<\/p>\n\t\t

In the cellar we do as little as possible and wait as long as possible. Parcel-by-parcel vinification, long ageing, and an underground cellar where the temperature is held by the earth rather than by a machine. It is the most time-expensive part of what we do, and the part you can taste.<\/p>\n<\/div>\n\t<\/div> <\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"Dal software alla vigna Sono nato nelle Marche, in una famiglia in cui la terra non era un'idea romantica: era il lavoro. I miei nonni erano contadini, e le estati
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