Le Mortelle (Antinori)
Le Mortelle Cabernet Botrosecco 2023
Regular price
€24,00
Immediate availability
| Denomination | Maremma Toscana DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 60% Cabernet Sauvignon, 40% Cabernet Franc |
| Aging | In barriques for 12 months before aging in the bottle. |
Details
Perfume
Color
Taste
Serve at:
14 -16 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
Pasta
Meat
Game
Cheese
Pork
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
| Name | Le Mortelle Cabernet Botrosecco 2023 |
|---|---|
| Type | Red still |
| Denomination | Maremma Toscana DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 60% Cabernet Sauvignon, 40% Cabernet Franc |
| Country | Italy |
| Region | Tuscany |
| Vendor | Le Mortelle (Antinori) |
| Origin | Castiglione della Pescaia (GR) |
| Fermentation temperature | 25 °C (77 °F) |
| Wine making | The grapes are carefully selected during harvesting, brought to the cellar for destemming and then gently pressed. The must is transferred to stainless steel tanks where alcoholic fermentation takes place at a temperature of 25 °C (77 °F) to enhance the characteristic aromatic qualities of the grape and to avoid damaging the berries. The wine is left on the skins for approximately 15 days using the technique of pumping over: fermenting must is pumped over the cap to extract only the most desirable tannins. The wine is then transferred into stainless steel tanks where malolactic fermentation takes place and is completed by the end of the year. |
| Aging | In barriques for 12 months before aging in the bottle. |
| Allergens | Contains sulphites |