Vivia

Vintage

Classification

DOC Maremma Toscana

Blend

50% Vermentino, 40% Viognier, 10% Ansonica

Climate

The climate in 2013 was generally cooler than the previous two vintage, the 2011 and 2012. This led to a growing season which was somewhat longer than average and a harvest which was ten days later than the previous two vintages. Ripening proceeded slowly and, in certain parts of the estate, it was necessary to remove leaves and expose the grape bunches to direct sunlight seven to ten days before picking began in order to complete the ripening process.  Picking began with the V iognier on September 12th, then proceeded to the Vermentino and, finally, the Ansonica during the first ten days of October. A small part of the Viognier and Vermentino crop was left on the vine until late October in order to obtain  grapes of greater extract and complexity.

Vinification

The grapes were given a soft pressing and left to macerate on their skins for two hours; the must from the soft pressing was cooled to a temperature of 50°Fahrenheit (10° centigrade) to favor a natural settling of the impurities and then went into temperature-controlled stainless steel tanks where it fermented at a temperature of 61° Fahrenheit (16° centigrade). A brief stay on the fine lees completed the production cycle of the wine. Each individual grape variety and vineyard parcel gives a wine whose character and personality are regularly different, and these differences are maintained for approximately two months after the fermentation. After this period, the various lots for Vivia are selected and blended.

Historical data

The Le Mortelle estate, once part of a more important property already shown on maps during the reign of Grand Duke Leopold II of Tuscany in the mid-19th century,  is located in the heart of the lower Tuscan Maremma, in the province of Grosseto at approximately five miles from the town of 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. Mortella is the name of wild myrrh, a shrub which characterizes the coastal area of Tuscany and is the symbol of the estate. 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.

Tasting notes

A luminous straw yellow in color with light greenish highlights, the aromas of the wine are rich and complex with fruity notes which recall both yellow peaches and citrons fused with floral scents and suggestions of aromatic herbs. The wine is savory, ample, and vibrant on the palate and is well supported by mineral notes which add to its length and persistence.