||Upon arrival in the cellar, the grapes were gently pressed and each grape variety was fermented separately to maintain and accentuate its own unique characteristics. The must was then cooled down to a controlled temperature of 10° C (50°F) for 24 hours to favor a natural settling of the impurities. The clarified must was then transferred to temperature controlled stainless steel tanks for alcoholic fermentation at 16 °C (61 °F).
||On the lees for a short period in stainless steel tanks for approximately three months before being bottled.
||Price Antinori Le Mortelle Maremma Toscana Vivia 2018 € 10.30