Le Mortelle (Antinori)
Maremma Toscana Cabernet Botrosecco 2023
| Denomination | DOC Maremma Toscana Cabernet |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 60% Cabernet Sauvignon, 40% Cabernet Franc |
| Aging | 12 months in barriques before bottle ageing |
- Grape variety and vintage: Maremma Toscana DOC 2023, 60% Cabernet Sauvignon and 40% Cabernet Franc
- Aromatic profile: Notes of ripe wild berries, wild mint, eucalyptus and white pepper
- Taste and finish: Savoury and harmonious flavour, velvety tannins and a persistent cocoa finish
- Vinification: By gravity, in steel at 25°C and aged for 12 months in barrique
- Pairings: Meats, game, mature cheeses; serve at 14-16°C after 1 hour of decanting
Description
What kind of wine it is
Le Mortelle Botrosecco is an enveloping red wine born from a refined blend of Cabernet Sauvignon and Cabernet Franc grapes. It appears an intense ruby red in the glass, revealing aromas of wild berries, wild mint and eucalyptus. On the palate, it is savoury and harmonious, supported by velvety tannins and a persistent finish with pleasant hints of fresh fruit and cocoa. Its bold structure makes it perfect for pairing with meat dishes, game and mature cheeses.
Where it comes from
The estate is located in the heart of the Tuscan Maremma, just a few kilometres from Castiglione della Pescaia, under the guidance of Antinori. The vines grow on sandy and silty soils of siliceous-clayey nature, pedological characteristics that give the wine a well-defined identity and a soft texture. Production takes place in a partially underground cellar, built with natural materials to limit environmental impact. The entire architecture exploits the thermal regulation of the surrounding rocks, ensuring optimal climatic conditions for the wine’s development.
How it is produced
After harvesting, the bunches are carefully destemmed and gently crushed. The process follows a gravity-flow vinification, moving the must exclusively by gravity to the underground levels. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature to preserve the varietal aromas, followed by about fifteen days of maceration to extract the tannins. Once malolactic fermentation is complete, the wine spends twelve months ageing in barrels, before maturing in the bottle to perfect its balance.
History and Curiosities
Born on the Le Mortelle estate of the Marchesi Antinori, in the heart of the Maremma, this wine celebrates the excellence of the region. The winery, partially underground and built with natural materials, utilises the thermal regulation of the rocks in harmony with the environment. A delicate gravity-fed vinification process preserves the integrity of the Cabernet grapes, gently transferring them into the tanks below. Here, in the silence of the underground barrel cellar, the long maturation in barrique takes place, essential for imparting enveloping aromas and velvety tannins of unmistakable elegance.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1999
- Oenologist: Renzo Cotarella
- Hectares: 160
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 Maremma Toscana 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) |
| Story | History and Curiosities Born on the Le Mortelle estate of the Marchesi Antinori, in the heart of the Maremma, this wine celebrates the excellence of the region. The winery, partially underground and built with natural materials, utilises the thermal regulation of the rocks in harmony with the environment. A delicate gravity-fed vinification process preserves the integrity of the Cabernet grapes, gently transferring them into the tanks below. Here, in the silence of the underground barrel cellar, the long maturation in barrique takes place, essential for imparting enveloping aromas and velvety tannins of unmistakable elegance. |
| Origin | In the heart of the Maremma, near Castiglione della Pescaia (Grosseto), Tuscany, Italy |
| Soil composition | Medium-textured, sandy and silty soils, with a siliceous-clayey composition |
| Harvest | September (Cabernet Franc in the second half of the month; Cabernet Sauvignon in the last week) |
| Fermentation temperature | Circa 25 °C |
| Fermentation | Completed by the end of the year |
| Production technique | Vinification by gravity; fermentation in stainless steel tanks and ageing for 12 months in barriques |
| Wine making | Upon arrival at the winery, the grapes, carefully selected during harvest, were destemmed and gently crushed before being transferred to stainless steel tanks. Here, alcoholic fermentation took place at a temperature of around 25°C to enhance the varietal aromatic component and preserve greater fruit integrity. During maceration, which lasted about 15 days, the cap was regularly wetted to extract only the finest tannins. Subsequently, the wine was transferred to stainless steel tanks, where malolactic fermentation occurred, completed by the end of the year. The wine matures for 12 months in barriques before further ageing in the bottle. |
| Aging | 12 months in barriques before bottle ageing |
| Allergens | Contains sulphites |