Vintage 2021

Poggio Alle Nane, Maremma Toscana IGT, Le Mortelle

Le Mortelle
Product Code: AI50ZZRC

Tasting Notes

Poggio alle Nane 2020 has an intense ruby red color. On the nose stand out sensations of black fruit ripe, blackcurrant and plum, accompanied by spicy and balsamic hints of licorice, coffee and sweet paprika; The bouquet is completed by delicate aromas of Mediterranean herbs and lavender. On the palate it is rich, enveloping and with tannins Elegant. The finish is persistent, harmonious and characterized by nuances of tobacco and blueberry chocolate.

Profile

Cabernet Franc, Cabernet Sauvignon
14.5
ITALY
6
Cork
Le Mortelle
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            [SecondaryDescription] => Poggio Alle Nane, Maremma Toscana IGT, Le Mortelle
            [Description] => Le Mortelle Poggio Alle Nane
            [Vintage] => 2021
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            [Notes1] => Poggio alle Nane 2020 has an intense ruby red color. On the nose stand out sensations of black fruit
ripe, blackcurrant and plum, accompanied by spicy and balsamic hints of licorice, coffee and sweet paprika;
The bouquet is completed by delicate aromas of Mediterranean herbs and lavender. On the palate it is rich, enveloping and with tannins
Elegant. The finish is persistent, harmonious and characterized by nuances of tobacco and blueberry chocolate.

            [Notes2] => 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.
            [Notes3] => 
            [Notes4] => The 2020 vintage was marked by a mild winter with
abundant rainfall that guaranteed good reserves
water in the soil useful for the beginning of the growing season. The
Spring, initially cool, continued with temperatures
on average, thus favoring a regular flowering and fruit set.

The summer months, which tend to be hot and dry, have ensured
the correct vegetative cycle of the avite and an excellent development and
ripening of the berry. The harvest has started laterweek
in September with Cabernet Franc, characterized by
an elegant tannic structure, and continued a week
after with Cabernet Sauvignon, characterized by fragrances
of ripe black fruit. 


The harvest ended with the
Carménère in the first days of October, with grapes capable of donating
complexity and spicy aromas.



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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.

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                    [Name] => Le Mortelle
                    [Address1] => Marchesi Antinori Srl
                    [Address2] => 3 Piazza Antinori
                    [Address3] => Firenze
                    [Address4] =>  
                    [Address5] => 50123
                    [Country] => ITALY
                    [Phone] => 003905523595
                    [Fax] => 00390552359884
                    [Email] => antinori@antinori.it
                    [Website] => http.//www.antinori.it/en
                    [Notes1] => 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. 
                    [Notes2] => 


                    [Notes3] =>  
                    [Notes4] => 

                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
                )

            [Winemaker] => stdClass Object
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                    [Code] => AI8
                    [Name] => Le Mortelle
                    [Address1] => Marchesi Antinori Srl
                    [Address2] => 3 Piazza Antinori
                    [Address3] => Firenze
                    [Address4] =>  
                    [Address5] => 50123
                    [Country] => ITALY
                    [Phone] => 003905523595
                    [Fax] => 00390552359884
                    [Email] => antinori@antinori.it
                    [Website] => http.//www.antinori.it/en
                    [Notes1] => 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. 
                    [Notes2] => 


                    [Notes3] =>  
                    [Notes4] => 

                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
                )

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                (
                    [Code] => AI8
                    [Name] => Le Mortelle
                    [Address1] => Marchesi Antinori Srl
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                    [Address3] => Firenze
                    [Address4] =>  
                    [Address5] => 50123
                    [Country] => ITALY
                    [Phone] => 003905523595
                    [Fax] => 00390552359884
                    [Email] => antinori@antinori.it
                    [Website] => http.//www.antinori.it/en
                    [Notes1] => 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. 
                    [Notes2] => 


                    [Notes3] =>  
                    [Notes4] => 

                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
                )

            [Producer] => stdClass Object
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                    [Code] => AI8
                    [Name] => Le Mortelle
                    [Address1] => Marchesi Antinori Srl
                    [Address2] => 3 Piazza Antinori
                    [Address3] => Firenze
                    [Address4] =>  
                    [Address5] => 50123
                    [Country] => ITALY
                    [Phone] => 003905523595
                    [Fax] => 00390552359884
                    [Email] => antinori@antinori.it
                    [Website] => http.//www.antinori.it/en
                    [Notes1] => 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. 
                    [Notes2] => 


                    [Notes3] =>  
                    [Notes4] => 

                    [Notes5] =>  
                    [Image1_URL] => 
                    [Image2_URL] => 
                    [Image3_URL] => 
                )

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Vegetarian

About this product +

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.

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