Vivia

Climate

The 2017 vintage, characterized by a generally mild winter and a warm and dry springtime, saw an early start to the growing season of the vine, which then came back into line with a regularly-timed bud set. The optimal management of the irrigation aided in a usefully sustaining the vines during a summer season marked by an absence of rainfall and temperatures above normal seasonal averages, guaranteeing a perfect growth and development of the grape bunches. The Viognier harvest was an early one, with the grapes characterized by the classic notes of ripe fruit, and continued in early September with the Vermentino, fragrant and with a good freshness. The Ansonica, instead, was picked late, in early October, in order to give the wine the proper structural and aromatic components.

Vinification

The grapes, as soon as they arrived in the cellar, were given a soft pressing and fermented variety by variety in order to best bring out the characteristics of each single variety. The must was then chilled to a controlled temperature of 50° Fahrenheit (10° centigrade) to assist a natural static settling of impurities. The clean must went into stainless steel fermenting tanks, where it fermented at a temperature held to 61° Fahrenheit (16° centigrade). The wine then remained in stainless steel on its fine lees for approximately three months before being bottled in January of 2018.

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 in terms both of Nature 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 n 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 soil, of medium consistence, sandy and loamy, has a composition principally of clay and silica and, in certain zones, is rather stony as well. Here Vermentino and Ansonica, the typical grape varieties of Tuscany’s coastal area, join France’s Viognier, planted after years of patient experimentation, in order to create an elegant white wine which exemplifies the aromas and colors of the Maremma coast.

Tasting Notes

The 2017 Vivia shows a straw yellow color with brilliant greenish highlights. The nose is dominated by a sweet and pleasurable intensity, a characteristics of the vintage. Notes of ripe white fruit fuse with exotic aromas of pineapple and mango and are followed by delicate hints of white flowers and lemons. The palate is savory and vibrant with a crisp, persistent finish and a citrus fruit aftertaste of citron zest.

Vivia 2017

The Wine

This wine is harvested from vineyards indigenous to the Tuscan coast, a blend of Vermentino and Viognier and a small percentage of Ansonica: a successful result of patient research that produced an elegant white wine expressing the colors and aromas of the Maremma coastline.

Vivia 2017

The 2017 vintage, characterized by a generally mild winter and a warm and dry springtime, saw an early start to the growing season of the vine, which then came back into line with a regularly-timed bud set. The optimal management of the irrigation aided in a usefully sustaining the vines during a summer season marked by an absence of rainfall and temperatures above normal seasonal averages, guaranteeing a perfect growth and development of the grape bunches. The Viognier harvest was an early one, with the grapes characterized by the classic notes of ripe fruit, and continued in early September with the Vermentino, fragrant and with a good freshness. The Ansonica, instead, was picked late, in early October, in order to give the wine the proper structural and aromatic components.

The grapes, as soon as they arrived in the cellar, were given a soft pressing and fermented variety by variety in order to best bring out the characteristics of each single variety. The must was then chilled to a controlled temperature of 50° Fahrenheit (10° centigrade) to assist a natural static settling of impurities. The clean must went into stainless steel fermenting tanks, where it fermented at a temperature held to 61° Fahrenheit (16° centigrade). The wine then remained in stainless steel on its fine lees for approximately three months before being bottled in January of 2018.

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 in terms both of Nature 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 n 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 soil, of medium consistence, sandy and loamy, has a composition principally of clay and silica and, in certain zones, is rather stony as well. Here Vermentino and Ansonica, the typical grape varieties of Tuscany’s coastal area, join France’s Viognier, planted after years of patient experimentation, in order to create an elegant white wine which exemplifies the aromas and colors of the Maremma coast.

The 2017 Vivia shows a straw yellow color with brilliant greenish highlights. The nose is dominated by a sweet and pleasurable intensity, a characteristics of the vintage. Notes of ripe white fruit fuse with exotic aromas of pineapple and mango and are followed by delicate hints of white flowers and lemons. The palate is savory and vibrant with a crisp, persistent finish and a citrus fruit aftertaste of citron zest.

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.

Soil

Soil

Loamy soil with sand and silt.

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