Vivia

Climate

The 2015 vintage was characterized by a winter with abundant precipitation which assisted in creating important reserves of rainwater in the ground; a mild spring was followed by a warm and dry summer with temperatures above seasonal averages. Rains and a lowering of temperatures during the second half of August re-created optimal conditions for the vines. There were no problems of healthy development, and the vineyard continued to ripen the grapes in an excellent fashion, accumulating the typical aromatic substances of the different grapes varieties.

Vinification

The varieties were fermented separately, and a small percentage of Viognier and Ansonica were harvested late in order to give the wine notes of warmth and ripeness. The grapes, at the moment of their arrival in the cellars, were given a soft pressing and the must chilled to a constant temperature of 50° Fahrenheit (10° centigrade) for 24 hours in order to favor a natural static settling of the impurities. The clean must went into stainless steel fermenting tanks, where it fermented at a temperature of 61° Fahrenheit (16° centigrade). A brief three month aging period in stainless steel tanks on the fine lees preceded bottling.

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 wine is intensely fruity in character with notes of ripe pears which fuse both with those of citrus fruit and delicate hints of white flowers. The palate is creamy, vibrant, and savory with an aromatic finish which recalls Mediterranean herbs and lemons.

Vivia 2015

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 2015

The 2015 vintage was characterized by a winter with abundant precipitation which assisted in creating important reserves of rainwater in the ground; a mild spring was followed by a warm and dry summer with temperatures above seasonal averages. Rains and a lowering of temperatures during the second half of August re-created optimal conditions for the vines. There were no problems of healthy development, and the vineyard continued to ripen the grapes in an excellent fashion, accumulating the typical aromatic substances of the different grapes varieties.

The varieties were fermented separately, and a small percentage of Viognier and Ansonica were harvested late in order to give the wine notes of warmth and ripeness. The grapes, at the moment of their arrival in the cellars, were given a soft pressing and the must chilled to a constant temperature of 50° Fahrenheit (10° centigrade) for 24 hours in order to favor a natural static settling of the impurities. The clean must went into stainless steel fermenting tanks, where it fermented at a temperature of 61° Fahrenheit (16° centigrade). A brief three month aging period in stainless steel tanks on the fine lees preceded bottling.

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 wine is intensely fruity in character with notes of ripe pears which fuse both with those of citrus fruit and delicate hints of white flowers. The palate is creamy, vibrant, and savory with an aromatic finish which recalls Mediterranean herbs and lemons.

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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