160 hectares of the Le Mortelle estate is planted to vines. The soil is sandy loam, with clay, silica, and some more stony sections. The grapes were hand-picked into small crates.
The grapes were destemmed and gently pressed before fermentation for fifteen days at 25ºC in stainless steel tanks, with delicate extraction. The wine was then racked to stainless steel tanks for malolactic fermentation followed by twelve months’ ageing in oak.
Maremma Toscana IGT
Cabernet Sauvignon 60%, Cabernet Franc 40%
Located in the Maremma, Tuscany’s rising star of a region, the eyewateringly beautiful Le Mortelle estate has belonged to the Antinori family since 1999. It is named after the wild myrrh – mortella – found in this part of the Tuscan coast, and indeed the fostering of local flora and fauna is a central aim of the estate, which includes fifteen hectares of organic orchards in addition to the vineyards.