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Le Mortelle Estate is in the heart of Maremma in Tuscany, near the town of Castiglione della Pescaia set in an extraordinary and fascinating position both for the territory’s unparalleled natural beauty and its historical heritage and culture. Since 1999, when the property was acquired, the family has dedicated their efforts to improving the vineyards and building the new winery with the firm belief that this area, slowly emerging on the Italian viticultural horizon, has great potential for the production of high quality wines. 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. The Antinori family has been part of this territory for generations. Evidence of ownership of land in this area is recorded on a property deed dated 1863. It states their ownership of Poggio Franco, one of the best vineyards on the estate, together with other parcels of land. The 170 hectares (420 acres) are planted with vineyards of Cabernet Sauvignon, Cabernet Franc and other more recently planted vineyards with white grape varieties such as Vermentino, Ansonica, Viognier and a small parcel of Carménère. The soil is of medium consistency, sandy and loamy composed of clay and silica and in some parts of the estate is rich in rocky deposits. The winery is on top of a hillside that overlooks the entire estate and was built largely underground to minimize its environmental impact. All natural building materials were used to maximize sustainability and the underground bedrock foundation provides completely natural temperature and humidity control. Its cylindrical and subterranean structure is organized on three levels designed to integrate all phases of gravity flow winemaking techniques from receiving grapes to vinification, to storing and aging in barriques in the underground barrel cellar. The entire production cycle takes place without the use of pumps, assuring higher quality and energy savings.
Ampio 2015, the first vintage marketed, assemblated with Cabernet Franc, Cabernet Sauvignon and Carménère, is a dark ruby red wine like ink, powerful and penetrating in its expression of classic Bordeaux perfumes, black currant, graphite, thyme and oregano, sweet wood . Dense and rich on the palate, it combines maximum power and soft elegance. The name, which may seem pretentious, derives from the river of the same name that crosses Castiglione della Pescaia, before throwing its waters into the Mediterranean. The novelty lies in the presence of the Carménère, a Bordeaux variety once very cultivated but then abandoned as it is extremely difficult to ripen, a variety rich in pyrazines, the chemical compounds from which the "green" and vegetable sensations in wines are derived. This is why it was often confused in Friuli with Cabernet Franc. The Carménère in Chile was more successful, from which the Antinori family, thanks to its joint venture with Haras de Pique, drew inspiration in the decision to try it at Le Mortelle.
Grapes: Carménère, Cabernet Sauvignon, Cabernet Franc.
Soil: sandy and loamy composed of clay and silica and rich in rocky deposits.
Vinification and ageing: a winery on three levels, designed to allow winemaking 'by gravity', in total absence of pumps: this allows a significant energy saving and a functional use of the space below the tanks, for a more dynamic and efficient work, in addition to a large respect for wine. The "fall vinification" is in fact a method that allows a less traumatic processing of the grapes, for a result that is found in the glass: the wine is more balanced, elegant and with softer tannins. Everything starts from the highest floor, that of the arrival of the grapes, in which expert hands proceed with the selection of the grapes: only the best are chosen to give life to the great wines of the Estate. The pressing takes place with a sweet system of breaking the berries. The selection is threefold: vineyard, bunch, grape. The musts then fill the "suspended" steel tanks, located on the floor below, where the fermentation takes place at a controlled temperature. Afterwards the wine fills the barriques of the basement, for the period of aging. The barrique cellar is built keeping intact and visible the rocks that maintain perfect conditions of temperature and humidity such as to guarantee the aging of the wine in a totally natural way.
Colour: very dark and intense ruby colour.
Bouquet: on the nose, seductive aromas of black pepper and mint fuse with highly pleasurable notes of black berry fruit, blackcurrants and blueberries, together with floral scents. Delicate hints of dark chocolate and liquorice complete the bouquet.
Taste: the wine, on the palate, is generous, enveloping, and complex with a firm a silky tannic texture and framework. The finish and aftertasteare deep, long, spicy and elegant.