||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.
||The farm Le Mortelle is located in the heart of southern Maremma, in the province of Grosseto, about 9 km from Castiglione.
|| 25° centigrade (77° Fahrenheit)
||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.
||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.