TASTE
After a selection on sorting tables, the grapes were destemmed and crushed. The must was then fermented for twenty days at 28oC in conical stainless steel tanks, with delicate extraction. The wine was racked to oak barrels (fifty percent new) for malolactic fermentation and fourteen months’ ageing.
The nose shows notes of spice and liquorice, with the Cabernet Franc providing a striking freshness that continues through to the neatly structured palate. Raspberry and blackcurrant fruit fill out the frame, supported by very fine tannin and a graceful finish.
PRODUCER
The Mortelle estate is in the heart of Maremma in Tuscany, near the town of Castiglione della Pescaia set in an extraordinary and fascinating position both for the territory’s unparalleled natural beauty and its historical heritage and culture. Since 1999, when the property was acquired, the family has dedicated their efforts to improving the vineyards and building the new winery with the firm belief that this area, slowly emerging on the Italian viticultural horizon, has great potential for the production of high quality wines. Varieties grown in this area can fully express their own characteristics as well as the exceptional qualities of the terroir. The property extends over an area of 270 hectares (667 acres) 170 of which (420 acres) are planted with vineyards.
VINEYARD
Located in the Maremma, Tuscany’s rising star of a region, the eye- wateringly beautiful Le Mortelle estate has belonged to the Antinori family since 1999. It is named after the wild myrrh – mortella – found in this part of the Tuscan coast, and indeed the fostering of local flora and fauna is a central aim of the estate, which includes fifteen hectares of organic orchards in addition to the vineyards.
WINERY
160 hectares of the Le Mortelle estate is planted to vines. The soil is sandy loam, with clay, silica, and some more stony sections. The grapes were hand-picked into small crates.
After a selection on sorting tables, the grapes were destemmed and crushed. The must was then fermented for twenty days at 28oC in conical stainless steel tanks, with delicate extraction. The wine was racked to oak barrels (fifty percent new) for malolactic fermentation and fourteen months’ ageing.