DOC Maremma Toscana
60% Cabernet Sauvignon, 40% Cabernet Franc
Annata asciutta mitigata dalle leggere brezze marine tipiche della zona. L’attenta selezione dei grappoli e raccolte mirate a mantenere fragranza ed acidità nelle uve durante la vendemmia, hanno consentito di produrre dei Cabernet Frac e Cabernet Sauvignon di spessore ed equilibrio. A dry year mitigated by the light sea breezes typical of the zone. A careful selection of the grape bunches and a harvest which aimed at conserving acidity and fragrance during the picking led to the production of Cabernet Franc and Cabernet Sauvignon of structure and balance.
The grapes were selected during picking operations and then brought to the cellar where, after destemming and pressing, they went into stainless steel tanks. The must macerated on its skins for 4-5 days at temperatures between 46° and 50° Fahrenheit (8-10° centigrade) in order to bring out to the maximum extent their varietal character and to maintain the integrity of their fruit. With the beginning of fermentation, temperatures were allowed to rise to 77° Fahrenheit (25° centigrade). During the fifteen day period of skin contact, the grape skins were regularly moistened in operations aimed at extracting only the noblest elements of the grapes. After being run off its skins, the wine went back into stainless tanks where, by the end of the year, it completed its malolactic fermentation. A year of aging in oak barrels preceded bottling and a period of bottle aging preceded commercial release.
Le Mortelle estate was once part of a larger property which already appeared on the maps of Tuscan Grand Duke Leopold II in the mid-19th century. The estate is located in the province of Grosseto, in the heart of the lower Maremma, approximately 5.5 miles from the town of Castiglione della Pescaia. It extends over 675 total acres (270 hectares), 410 of which are planted to vines., principally Cabernet Sauvignon and Sangiovese in addition to the more recent parcels of such white grape varieties as Vermentino, Ansonica, and Viognier.
The property was acquired by the Antinori family in 1999, convinced as it was that the area had a very important potential for the production of fine wine. Mortella is the name of wild myrrh, a plant widely present on the Tuscan coast and now the symbol of the estate. The new cellars of le Mortelle are largely underground in order to reduce to the maximum extent their impact on the environment. They were built to take advantage of the temperature-stabilizing properties of the rocks below ground, a choice inspired by a maximum respect for the natural balance of the site and its preservation: energy-savings are produced by the possibility of moving the wine by gravity flow, the water utilized in the cellar is purified by plants and then goes back into the local environment, and the energy utilized for operations is derived solely from renewable sources. The estate is open by appointment for guided visits with tastings; in addition, the wines and seasonal fruit can be purchased in the store on the premises.
A wine intensely red in color with a nose characterized by intense aromas of ripe red berry fruit fused with spices, white pepper, mint, and woodland notes. The palate is velvety and savory with a vibrant finish and abundant fruit on the aftertaste.