Producer
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.
Vineyard
160 hectares of the Le Mortelle estate is planted to vines. The soil is sandy loam, with clay, silica, and some more stony sections. Picking began in mid-September with the Viognier and finished in early October with the Ansonica. A small proportion of these two varieties was picked super-ripe to bring an extra layer to the blend.
Winery
The grapes were pressed and given a brief period of skin contact before twenty-four hours’ cold settling. The juice was then fermented at 16º in stainless steel tanks, and given three months’ ageing on lees before bottling.
