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Le Mortelle Botrosecco 2013

Le Mortelle Botrosecco 2013

Front Le Mortelle Botrosecco 2013
Back Back Le Mortelle Botrosecco 2013
89
0,75 l  -  13.00% by vol.
Le Mortelle (Antinori)
The nose develops pleasurable balsamic notes and aromas of vanilla along with ripe red fruit. On the palate the initial sensations are soft and ample, then well structured and persistent.
The nose develops pleasurable balsamic notes and aromas of vanilla along with ripe red fruit.
On the palate the initial sensations are soft and ample, then well structured and persistent.
More info
€ 12.10
Price With VAT
Last 2 bottles
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12
Order now to receive it Monday, 12 December 2016 in Italy.
How to serve
Serving temperature:
16 - 18°C.
Longevity:
05 - 10 years
Food matching:

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Features
Name Le Mortelle Botrosecco 2013
Wine type Red still
Classification IGT Toscano o Toscana
Year 2013
Format 0,75 l Standard
Country Italy
Region Tuscany
Grapes 40% Cabernet Franc, 60% Cabernet Sauvignon
History The property was built taking advantage of the thermoregulation of the rocks found deep in the ground, with the greatest respect for natural balance and attention to their maintenance: energy saving due to the production cycle to "fall", phytoremediation of water released back into the environment , use of energy derived from renewable sources only.
Vineyards location The farm Le Mortelle is located in the heart of southern Maremma, in the province of Grosseto, about 9 km from Castiglione.
Climate Ampio Tirli (Grosseto)
Temperature fermentation 25° centigrade (77° Fahrenheit)
Vinification The grapes were first selected in the vineyard, then picked and brought to the cellars where they were destemmed and pressed. The must was transferred to stainless steel fermenting tanks and chilled to 8-10° centigrade (46-50° Fahrenheit) for an initial period of four to five days in order to bring out the varietal character of the aromas and maintain a greater integrity of the fruit. In the next phase, with the beginning of fermentation, temperatures rose to 25° centigrade (77° Fahrenheit). During the period of skin contact, which lasted on average fifteen days, the cap of skins in the tanks was regularly bathed in order to extract only the finest and sweetest tannins.
Aging After the wine was run off its skins, it was racked once again into stainless steel tanks where, before the end of the year, it went through a complete malolactic fermentation. It was then racked into small oak barrels where it aged for twelve months and then bottled. The wine was given an additional period of bottle aging before release.
Alcohol 13.00% by volume
Production year 30,000 bottles
On sale Price Le Mortelle Botrosecco 2013 € 12.10  With VAT
Producer

Le Mortelle (Antinori)

The Le Mortelle estate is located in the Tuscan Maremma near the town of Castiglione della Pescaia. It was once part of a even larger property called La Badiola, important enough to be already identified on the maps of Grand Duke Leopoldo II of Tusca...
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Veronelli
 
2012
xtraWine
90/100 
2012
xtraWine
90/100 
2011
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