Poggio alle Nane 2012


The 2012 vintage was characterized by a mild climate and scarce rainfall. Spring was somewhat cool and dry, causing a slight delay in the growth and development of the vegetation. The month of July was marked by a warm, dry climate which required careful use of irrigation to keep the vines in proper balance and avoid stress. During the ripening of the crop in the months of August and September constant sea breezes assured a proper flow of air around the grape bunches and gave the Cabernet freshness and elegance. Picking began during the second week of September and terminated in early October.


The grapes, selected with care and picked by hand into small packing cases, were selected a second time on sorting tables in the cellar before being destemmed and lightly pressed. The fermentation took place in stainless steel tanks at a temperature of 82° Fahrenheit (28° centigrade), and the period of skin contact lasted a total of 20 days during which soft extraction techniques assured both structure and supple tannins. After being run off its skins, the wine went into French oak barrels (50% new) where it then went through a complete malolactic fermentation. A 16 month period of oak aging in barrel preceded bottling.

Tasting Notes

The nose shows aromas of spice and liquorice well amalgamated with balsamic notes and sensations of toasted oak. The palate is ample and enveloping, elegant, and characterized by an attractive length and persistence.

Poggio alle Nane

The Wine

Poggio alle Nane is a blend of the finest Cabernet Franc, Cabernet Sauvignon and a small percentage of Carménère grapes that express the unique terroir of one of the estate’s very best vineyards. Poggio alle Nane is a wine of great aromatic complexity with an elegant tannic structure.

Poggio alle Nane

The 2021 growing season began with mild winter weather and average rainfall that provided generous groundwater reserves in the vineyards, vital for the beginning of the growth cycle. Spring started out cold causing a slight delay in bud break and bloom. The summer months were hot and dry, optimal for ensuring a perfect ripening phase with whole, healthy fruit. The grape harvest got underway the third week of September with Cabernet Franc, able to impart an elegant tannic structure, then continued one week later with Cabernet Sauvignon with distinct aromas of ripe red fruit. The last variety to be harvested was Carménère at the very beginning of October with grapes that gave complexity and spicy aromas.

Grape clusters were carefully selected, and hand harvested into crates. The berries underwent a second selection on sorting tables before destemming and gentle crushing. The must was transferred by gravity flow into truncated stainless-steel tanks where alcoholic fermentation took place at a controlled temperature of 28 °C (82 °F) and maceration on the skins for a period of approximately 20 days. The wine then went into barriques where malolactic fermentation took place, followed by aging in French oak for 16 months.

The Le Mortelle estate is located in the heart of the Tuscan Maremma, a mere few miles from the town of Castiglione della Pescaia in an extraordinarily fascinating position both in terms the nature which surrounds it and the history of the site. The Antinori family has always been present in the area - a property act of the year 1863 mentions among their possession Poggio Franco, one of the estate’s finest vineyards, along with other parcels of land. The Antinori, ever since 1999, has worked on the vineyards and the cellar with the firm conviction that the area, an emerging one in the overall panorama of Italian wine, has a major potential for the production of fine wine and that here it would be possible to express the characteristics both of the territory and the varieties to be cultivated. The property extends over a total of some 675 acres, over 425 of which are planted to vines, first Cabernet Sauvignon and Cabernet Franc, then more recent additions of such white grapes as Viognier, Ansonica, and Vermentino together a small amount of Carménère. The soil, of medium texture, is composed principally of clay and silica and is, in certain parts, rather rocky as well. Poggio alle Nane is a blend of the finest Cabernet Franc, Cabernet Sauvignon and a small percentage of Carménère grapes that express the unique terroir of one of the estate’s very best vineyards. Poggio alle Nane is a wine of great aromatic complexity with an elegant tannic structure.

Poggio alle Nane 2021 is a deep ruby red color. Intense on the nose with great complexity, it presents notes of black currants and ripe blackberries in perfect balance with floral and balsamic aromas of eucalyptus and violets. The bouquet is completed by delicate spicy notes and hints of Mediterranean herbs. The mouth filling palate has excellent structure and elegant tannins. Remarkable persistence on the finish, defined by pleasant aromas of tobacco and dark 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.



Sandy loamy soil, predominantly siliceous-clay composition with abundant fine gravel.

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