Botrosecco

Climate

The 2014 vintage was characterized by mild winter weather and by a cool climate during the summer. These conditions favored a longer growing season and a slower ripening process for the grapes. The weather remained mild during the month of September, with useful temperature swings between daytime warmth and evening and nighttime coolness which assisted the crop to reach significant ripeness levels in terms of sugar accumulation, of aromatic development, and of roundness of tannins. The harvest began in mid-September for the Cabernet Franc and terminated at the end of the month with the Cabernet Sauvignon.

Vinification

The grapes were selected during the picking and then brought to the cellar to be destemmed and pressed. The fermentation took place in stainless steel tanks and the fermentation temperature was held to a maximum of 77° Fahrenheit (25° centigrade) to fully bring out all the aromatic and varietal character of the grapes and conserve to the maximum extent the integrity of the fruit. During the fifteen days of maceration during the fermentation the skins were regularly bathed to extract their noble tannins. After being run off its skins, the wine went back into stainless steel tanks to be put through a complete malolactic fermentation and then went into small oak barrels for a twelve month aging period.

Historical Data

The Fattoria Le Mortelle estate is located in the heart of the Tuscan Maremma just a few kilometers away from the town of Castiglione Pescaia in an extraordinary and fascinating position both in terms of its natural setting and the history of the area which surrounds it. The Antinori family has always been present in the zone. A property act of 1863 mentions, among other possessions, Poggio Franco, one of the highest quality vineyard plots of the estate, along with other landed parcels. Since 1999, the family has worked both on the vineyards and on new cellars, convinced that this part of Tuscany, already gaining much visibility in the overall Italian viticultural picture, had a very important potential for quality wine. And that here it was possible to express, at a high level, both the characteristics of the terroir and the grape varieties to be cultivated. The estate extends over some 675 acres (270 hectares), 425 of which (170 hectares) are planted to vines Cabernet Sauvignon and Cabernet Franc, along with the more recently planted white varieties (Vermentino, Ansonica, and Viognier) and a small percentage of Carménère. The soil, of medium consistence, sandy and loamy, has a composition principally of clay and silica and, in certain zones, is rather stony as well.

Tasting Notes

An intense red in color, the wine’s nose shows powerful and penetrating notes of red berry fruit and dark chocolate along with balsamic and spicy sensations contributed by the oak. The palate is supple and endowed with soft and velvety tannins. An elegant wine with a fine length and persistence and a finish and aftertaste which recall mint, tobacco, and chocolate.

Botrosecco 2014

The Wine

Botrosecco is made from a blend of Cabernet Sauvignon and Cabernet Franc, an intriguing, decisive wine with great balance expressing the unique characteristics of the Maremma territory.

Botrosecco 2014

The 2014 vintage was characterized by mild winter weather and by a cool climate during the summer. These conditions favored a longer growing season and a slower ripening process for the grapes. The weather remained mild during the month of September, with useful temperature swings between daytime warmth and evening and nighttime coolness which assisted the crop to reach significant ripeness levels in terms of sugar accumulation, of aromatic development, and of roundness of tannins. The harvest began in mid-September for the Cabernet Franc and terminated at the end of the month with the Cabernet Sauvignon.

The grapes were selected during the picking and then brought to the cellar to be destemmed and pressed. The fermentation took place in stainless steel tanks and the fermentation temperature was held to a maximum of 77° Fahrenheit (25° centigrade) to fully bring out all the aromatic and varietal character of the grapes and conserve to the maximum extent the integrity of the fruit. During the fifteen days of maceration during the fermentation the skins were regularly bathed to extract their noble tannins. After being run off its skins, the wine went back into stainless steel tanks to be put through a complete malolactic fermentation and then went into small oak barrels for a twelve month aging period.

The Fattoria Le Mortelle estate is located in the heart of the Tuscan Maremma just a few kilometers away from the town of Castiglione Pescaia in an extraordinary and fascinating position both in terms of its natural setting and the history of the area which surrounds it. The Antinori family has always been present in the zone. A property act of 1863 mentions, among other possessions, Poggio Franco, one of the highest quality vineyard plots of the estate, along with other landed parcels. Since 1999, the family has worked both on the vineyards and on new cellars, convinced that this part of Tuscany, already gaining much visibility in the overall Italian viticultural picture, had a very important potential for quality wine. And that here it was possible to express, at a high level, both the characteristics of the terroir and the grape varieties to be cultivated. The estate extends over some 675 acres (270 hectares), 425 of which (170 hectares) are planted to vines Cabernet Sauvignon and Cabernet Franc, along with the more recently planted white varieties (Vermentino, Ansonica, and Viognier) and a small percentage of Carménère. The soil, of medium consistence, sandy and loamy, has a composition principally of clay and silica and, in certain zones, is rather stony as well.

An intense red in color, the wine’s nose shows powerful and penetrating notes of red berry fruit and dark chocolate along with balsamic and spicy sensations contributed by the oak. The palate is supple and endowed with soft and velvety tannins. An elegant wine with a fine length and persistence and a finish and aftertaste which recall mint, tobacco, and chocolate.

Fattoria Le Mortelle

Fattoria Le Mortelle

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. The Antinori family has been part of this territory for generations. Evidence of ownership of land in this area is recorded on a property deed dated 1863. It states their ownership of Poggio Franco, one of the best vineyards on the estate, together with other parcels of land. 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 of Cabernet Sauvignon, Cabernet Franc and other more recently planted vineyards with white grape varieties such as Vermentino, Ansonica, Viognier and a small parcel of Carménère. The soil is of medium consistency, sandy and loamy composed of clay and silica and in some parts of the estate is rich in rocky deposits.

Soil

Soil

Calcareous clay soil with abundant very fine gravel.

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