DOC Maremma Toscana
Cabernet Sauvignon, Cabernet Franc
The 2015 was characterized by a rainy winter, which assisted in the accumulation of useful reserves of ground water in the soil. A mild spring was followed by a hot and dry summer with temperatures above seasonal averages. New rainfall and a lowering of temperatures during the second half of the month of August re-established highly positive conditions for the vines which, in an excellent state of health, were able to continue ripening the crop, accumulating the typical aromatic substances of the grape varieties.
The grapes, carefully selected during the picking, went, after destemming and a soft pressing, into stainless steel fermenting tanks. The fermentation took place at a temperature of approximately 77° Fahrenheit (25° centigrade) in order both to fully bring out the varietal aromas and completely conserve the integrity of the fruit. During the maceration, which lasted some fifteen days, the cap of skins in the tanks was bathed and kept moist at properly timed intervals in order to extract only the most elegant tannins. After being run off its skins, the wine went back into stainless steel tanks where it was put through a complete malolactic fermentation by the end of the year. It was then aged for a further twelve months after which it was bottled.
The Le Mortelle estate was once part of a larger property which already appeared on the maps of Tuscan Grand Duke Leopold II in the mid-19th century. The estate is located in the province of Grosseto, in the heart of the lower Maremma, approximately 5.5 miles from the town of Castiglione della Pescaia. It extends over 675 total acres (270 hectares), 410 of which are planted to vines., principally Cabernet Sauvignon and Sangiovese in addition to the more recent parcels of such white grape varieties as Vermentino, Ansonica, and Viognier. The property was acquired by the Antinori family in 1999, convinced as it was that the area had a very important potential for the production of fine wine. Mortella is the name of wild myrrh, a plant widely present on the Tuscan coast and now the symbol of the estate. The new cellars of le Mortelle are largely underground in order to reduce to the maximum extent their impact on the environment. They were built to take advantage of the temperature-stabilizing properties of the rocks below ground, a choice inspired by a maximum respect for the natural balance of the site and its preservation: energy-savings are produced by the possibility of moving the wine by gravity flow, the water utilized in the cellar is purified by plants and then goes back into the local surroundings, and the energy utilized for operations is derived solely from renewable sources. The estate is open by appointment for guided visits with tastings; in addition, the wines and seasonal fruit can be purchased in the store on the premises.
The rich aromas are dominated by notes of such berry fruit as raspberries and strawberries along with spicy hints of oak and white pepper. On the palate, the wine is long is persistent with a pleasurable aftertaste of fresh fruit and chocolate.