||10% Ansonica/Inzolia, 50% Vermentino, 40% Viognier
||The grapes were given a soft pressing and left to macerate on their skins for two hours; the must from the soft pressing was cooled to a temperature of 50°Fahrenheit (10° centigrade) to favor a natural settling of the impurities and then went into temperature-controlled stainless steel tanks where it fermented at a temperature of 61° Fahrenheit (16° centigrade).
||A brief aging in bottle on the fine lees completed the production cycle of the wine. Each individual grape variety and vineyard parcel gives a wine whose character and personality are regularly different, and these differences are maintained for approximately two months after the fermentation.
||Price Antinori Le Mortelle Maremma Toscana Vivia 2016 € 9.89