Vineyard: The Mortelle estate is in the heart of Maremma in Tuscany. Sandy loamy soil, predominantly siliceous-clay composition with abundant fine gravel.
Vinification: The grapes, picked with care and entirely by hand into small packing cases, were selected once again on sorting tables before their destemming and a soft pressing. The must went by gravity directly into conical stainless steel fermentation tanks where it then fermented. The period of skin contact lasted approximately 20 days at a temperature of approximately 28°C. The wine was then put through a complete malolactic fermentation in French oak barrels, where it then aged for a period of 16 months.
Tasting Νοtes: Deep ruby color. The nose is intense in impact, of great complexity and with the classic notes of black currants and ripe blackberries, well balanced by such spicy and balsamic sensations as eucalyptus and liquorice. The palate is ample and enveloping with elegant tannins. The wine is notably persistent on the finish and aftertaste with notes of tobacco and dark chocolate to add further expression and definition to the wine.
Paired with: Meat and aged cheeses.
Served at: 16°С.
Aging potential: Up to 10 years from the harvest.
- Characteristics
- Producer info
“When the opportunity arose to create an organization strictly limited to family businesses operating in famous wine producing regions and creating fine wines, we were enthusiastic. The possibility of being able to exchange ideas with other producers and from a family business point of view seemed for us great importance”