Maremma Toscana I.G.T.
60% Cabernet Sauvignon, 40% Cabernet Franc
The winter of 2010 was marked by cold temperatures and substantial rainfall, leading first to a slight delay in bud break and, subsequently, to the flowering and bud set. From the month of July to the harvest period in September, the weather was particularly warm and dry. These climatic conditions, given the well developed vegetation of the vines, led to a slow but complete ripening of the grapes, giving wines of absolute integrity with well expressed varietal aromas and tannins of excellent quality.
The grapes were first selected in the vineyard, then picked and brought to the cellars, where they were destemmed and pressed. The must went into temperature-controlled stainless steel tanks and chilled to 8-10° centigrade (46-50° Fahrenheit) for four to five days in order to bring out the entire range of aromas and fully maintain the character of the fruit. Fermenting temperatures were then raised to 25° centigrade (77° Fahrenheit). During the fifteen day fermentation period the cap of skins in the tank was regularly bathed in order to extract solely the finest part of the tannins of the skins. After being run off its skins, the wine went into stainless steel tanks where, by the end of the year, it went through a complete malolactic fermentation. The wine was then racked into small oak barrels, where it aged for twelve months and subsequently, at the end of the aging period, bottled at 13.5° alcohol; a period of bottle aging before commercial release completed the production cycle.
The Le Mortelle estate is located in the heart of the lower Tuscan Maremma, in the province of Grosseto at approximately five miles from Castiglione della Pescaia. It extends over a total of 675 acres (270 hectares), 400 of which are planted to vines, prevalently Cabernet Sauvignon and Sangiovese along with - more recently - such white grape varieties as Vermentino, Ansonica, and Viognier.
The property was purchased in 1999 by the Antinori family, convinced as it was that the area had an important potential for high quality wine production.
The new Le Mortelle cellars are largely underground in order to minimize to the maximum possible extent the visual impact on the environment. It was constructed in order to best exploit the natural thermal regulation offered by the rocks in the sub-soil and with a maximum respect for preserving and maintaining natural balances: energy savings due to gravity-flow winemaking procedures, plant-purification (phyto-purification) of the cellar water which is then returned to the environment, and the use solely of energy provided by renewable sources.
The estate is open – with advance notice and reservations - to the public for guided tours with tastings, and visitors can acquire both the estate’s wines and the fruit grown on the property.
The aromatic opening is intense and attractive, with notes of mint which join with red fruit and a light sensation of toasting. The palate opens with much suppleness and amplitude, well balanced by a tonic acidity and mineral character. The finish and aftertaste show, once again, the minty notes and the flavors of fragrant fruit in a wine of exceptional overall drinking pleasure.