Producer >
Sitting on 170ha based mainly of Cabernet Sauvignon vines
Le Mortelle is an extraordinary winery built into the hillside to take full advantage of the natural water and airflow this range of gradients offer. The focus in the vineyards is very much on Cabernet Sauvignon, Cabernet Franc and Carmenere. The site with rolling hills and long autumn sunshine is increasingly proving its suitability for the production of very high quality examples of the tricky Carmenere. At the helm is a plucky Greek winemaker, the quality and progress of the wines from here is exciting for such a young venture.
Viticulture >
The Mortelle estate is in the heart of Maremma in Tuscany, near the town of Castiglione della Pescaia. The property extends over an area of 270 hectares (667 acres) 170 of which (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.
Winemaking >
The grapes, carefully chosen and harvested by hand in boxes, were selected again on the sorting tables before
destemming and soft crushing. The crushed grapes were transferred by gravity into truncated conical tanks of
stainless steel, where alcoholic fermentation took place at a controlled temperature of 28°C and
maceration, lasted for about 20 days. The wine was transferred to barriques, where fermentation took place
malolactic fermentation and subsequent aging in oak wood French for 16 months.
Cabernet Franc, Cabernet Sauvignon
14.5
ITALY
6
Cork
Le Mortelle
Vegetarian 
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