Fattoria Le Mortelle is located in the heart of the Tuscan Maremma, not far from Castiglione della Pescaia, in an extraordinarily suited position for the production of wine. We have news of the presence of the Antinoris in these lands as early as 1863, with a document that certifies one of the most interesting vineyards of the entire estate as one of the possessions of the Poggio Franco estate. Since 1999 the family has invested in the estate by modifying the vineyards and creating a new cellar, with the conviction that the potential of the area was still latent. Today the farm covers an area of 270 hectares of which 170 are planted with vineyards with Cabernet Sauvignon and Cabernet Sauvignon, as well as some local and international white varieties such as Vermentino, Ansonica, Viognier, Carménère.
The crushed grapes were transferred by gravity into stainless steel truncated cone tanks, where alcoholic fermentation took place at a controlled temperature of 28°C and maceration, which lasted for about 20 days. The wine is transferred to barriques, where the malolactic fermentation took place and the subsequent aging in French oak for 16 months.
Deep ruby red colour, notes of wild berries, thyme and mountain herbs on the nose, followed by balsamic and mentholated scents; it is also spicy where cinnamon with cloves and nutmeg prevail. On the palate powerful and elegant, strong tannins and an accentuated sapidity. The black cherry and tobacco chocolate persists.
Excellent with succulent main courses such as a classic Florentine.