Le Mortelle (Antinori)
Le Mortelle Poggio alle Nane 2022
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CHF 55.00
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| Denomination | Maremma Toscana DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Carmènere |
| Aging | The wine then went into barriques where malolactic fermentation took place, followed by aging in French oak for 16 months. |
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Producer
Le Mortelle (Antinori)
From this winery
- Start up year: 1999
- Oenologist: Renzo Cotarella
- Hectares: 160
Le Mortelle estate is in the heart of Maremma in Tuscany, near the town of Castiglione della Pescaia set in an extraordinary and fascinating position both for the territory’s unparalleled natural beauty and its historical heritage and culture. Since 1999, when the property was acquired, the family has dedicated their efforts to improving the vineyards and building the new winery with the firm belief that this area, slowly emerging on the Italian viticultural horizon, has great potential for the production of high quality wines.
Varieties grown in this area can fully express their own characteristics as well as the exceptional qualities of the terroir. The property extends over an area of 270 hectares (667 acres) 170 of which (420 acres) are planted with vineyards. Read more
Varieties grown in this area can fully express their own characteristics as well as the exceptional qualities of the terroir. The property extends over an area of 270 hectares (667 acres) 170 of which (420 acres) are planted with vineyards. Read more
Pasta
Meat
Game
Cheese
Lamb
| Name | Le Mortelle Poggio alle Nane 2022 |
|---|---|
| Type | Red still |
| Denomination | Maremma Toscana DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | Cabernet Franc, Cabernet Sauvignon, Carmènere |
| Country | Italy |
| Region | Tuscany |
| Vendor | Le Mortelle (Antinori) |
| Story | The Le Mortelle estate is located in the heart of the Tuscan Maremma, a mere few miles from the town of Castiglione della Pescaia in an extraordinarily fascinating position both in terms the nature which surrounds it and the history of the site. The Antinori family has always been present in the area - a property act of the year 1863 mentions among their possession Poggio Franco, one of the estate’s finest vineyards, along with other parcels of land. The Antinori, ever since 1999, has worked on the vineyards and the cellar with the firm conviction that the area, an emerging one in the overall panorama of Italian wine, has a major potential for the production of fine wine and that here it would be possible to express the characteristics both of the territory and the varieties to be cultivated. The property extends over a total of some 675 acres, over 425 of which are planted to vines, first Cabernet Sauvignon and Cabernet Franc, then more recent additions of such white grapes as Viognier, Ansonica, and Vermentino together a small amount of Carménère. The soil, of medium texture, is composed principally of clay and silica and is, in certain parts, rather rocky as well. Poggio alle Nane is a blend of the finest Cabernet Franc, Cabernet Sauvignon and a small percentage of Carménère grapes that express the unique terroir of one of the estate’s very best vineyards. Poggio alle Nane is a wine of great aromatic complexity with an elegant tannic structure. |
| Origin | Castiglione della Pescaia (GR) |
| Soil composition | Sandy loamy soil, predominantly siliceous-clay composition with abundant fine gravel. |
| Harvest | Grape clusters were carefully selected, and hand harvested into crates. |
| Fermentation temperature | 28 °C (82 °F) |
| Wine making | The berries underwent a second selection on sorting tables before destemming and gentle crushing. The must was transferred by gravity flow into truncated stainless-steel tanks where alcoholic fermentation took place at a controlled temperature of 28 °C (82 °F) and maceration on the skins for a period of approximately 20 days. |
| Aging | The wine then went into barriques where malolactic fermentation took place, followed by aging in French oak for 16 months. |
| Allergens | Contains sulphites |
