Vivia

Climate

The 2016 vintage was characterized by a rather dry winter and by a mild spring, both followed by a summer season with temperature peaks during the months of July and August. The bud break and flowering took place slightly in advance of normal seasonal averages, while the bud set was right on schedule. Light rains in September and the subsequent lowering of temperatures allowed the grapes to complete the ripening process in excellent meteorological conditions, giving our white wines a surprising freshness. The picking began in late August with the Viognier and terminated with the Ansonica at the end of September.

Vinification

The individual grape varieties were fermented separately, and a small part of the Ansonica crop was harvested late in the season to give the wine a certain creaminess of texture and riper notes. On arrival in the cellar the grapes were softly pressed and then chilled for 24 hours to a temperature of 50° Fahrenheit (10° centigrade) to assist a natural static settling of impurities. The clean must was racked into stainless steel tanks, where it fermented at a temperature held to a maximum of 61° Fahrenheit (16° centigrade). The wine was given a brief three month aging period on its lees in stainless steel before 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 impact on the nose is intense and is characterized by a very pleasurable bouquet. The aromatic complexity of this wine includes notes of ripe pear and pineapple fruit supplemented by sensations of linden tree blossoms and orange flowers. The palate is vibrant and balanced and closes with a mineral finish and an aftertaste of candied citrus fruit and lemons.

Vivia 2016

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 2016

The 2016 vintage was characterized by a rather dry winter and by a mild spring, both followed by a summer season with temperature peaks during the months of July and August. The bud break and flowering took place slightly in advance of normal seasonal averages, while the bud set was right on schedule. Light rains in September and the subsequent lowering of temperatures allowed the grapes to complete the ripening process in excellent meteorological conditions, giving our white wines a surprising freshness. The picking began in late August with the Viognier and terminated with the Ansonica at the end of September.

The individual grape varieties were fermented separately, and a small part of the Ansonica crop was harvested late in the season to give the wine a certain creaminess of texture and riper notes. On arrival in the cellar the grapes were softly pressed and then chilled for 24 hours to a temperature of 50° Fahrenheit (10° centigrade) to assist a natural static settling of impurities. The clean must was racked into stainless steel tanks, where it fermented at a temperature held to a maximum of 61° Fahrenheit (16° centigrade). The wine was given a brief three month aging period on its lees in stainless steel before 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 impact on the nose is intense and is characterized by a very pleasurable bouquet. The aromatic complexity of this wine includes notes of ripe pear and pineapple fruit supplemented by sensations of linden tree blossoms and orange flowers. The palate is vibrant and balanced and closes with a mineral finish and an aftertaste of candied citrus fruit 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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