Botrosecco
Climate
The 2019 growing season began with mild winter weather and average rainfall, continued with warmer temperatures at the beginning of spring and was followed by a significant drop in temperatures during the month of May. These climatic conditions delayed bloom and slowed down vine development. Summer weather was hot with a few heat spikes and light rain during the month of August. Selective grapevine defoliation and cluster thinning combined with a later harvest allowed the grapes to ripen slowly under optimal conditions. Harvesting operations began the third week of September with Cabernet Franc giving the wine its elegant tannin structure. One-week later, Cabernet Sauvignon was harvested with berries that offered distinct notes of ripe dark fruit.
Vinification
Grapes were meticulously selected during harvesting operations, brought to the cellar for destemming and then delicately crushed. The must was transferred to stainless steel tanks where alcoholic fermentation took place at a temperature of 25 °C (77 °F) to enhance the characteristic aromatic profile of each grape variety and to preserve the clean, pure qualities of the fruit. During maceration on the skins, which took place over a period approximately 15 days, fermenting must was pumped over the cap to extract only the finest most desirable tannins. The wine was then transferred into stainless steel tanks where malolactic fermentation took place and was completed by the end of the year. Botrosecco was aged in barriques for 12 months before aging in the bottle.
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
Botrosecco 2019 is ruby red in color. Rich aromas on the nose are dominated by hints of berries, especially raspberries that seamlessly merge with delicate notes of tobacco, white pepper, and eucalyptus. The savory and persistent palate has mouth filling tannins and a pleasant finish of fresh fruit and cocoa
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.
Climate
The 2019 growing season began with mild winter weather and average rainfall, continued with warmer temperatures at the beginning of spring and was followed by a significant drop in temperatures during the month of May. These climatic conditions delayed bloom and slowed down vine development. Summer weather was hot with a few heat spikes and light rain during the month of August. Selective grapevine defoliation and cluster thinning combined with a later harvest allowed the grapes to ripen slowly under optimal conditions. Harvesting operations began the third week of September with Cabernet Franc giving the wine its elegant tannin structure. One-week later, Cabernet Sauvignon was harvested with berries that offered distinct notes of ripe dark fruit.
Vinification
Grapes were meticulously selected during harvesting operations, brought to the cellar for destemming and then delicately crushed. The must was transferred to stainless steel tanks where alcoholic fermentation took place at a temperature of 25 °C (77 °F) to enhance the characteristic aromatic profile of each grape variety and to preserve the clean, pure qualities of the fruit. During maceration on the skins, which took place over a period approximately 15 days, fermenting must was pumped over the cap to extract only the finest most desirable tannins. The wine was then transferred into stainless steel tanks where malolactic fermentation took place and was completed by the end of the year. Botrosecco was aged in barriques for 12 months before aging in the bottle.
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
Botrosecco 2019 is ruby red in color. Rich aromas on the nose are dominated by hints of berries, especially raspberries that seamlessly merge with delicate notes of tobacco, white pepper, and eucalyptus. The savory and persistent palate has mouth filling tannins and a pleasant finish of fresh fruit and cocoa
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
Calcareous clay soil with abundant very fine gravel.
Antinori Estates
Estates in Italy
