Fattoria Le Mortelle - the cradle of Botrosecco

Fattoria Le Mortelle is the production center of the Antinori family located in Castiglione della Pescaia, in the lower Maremma , born from the trust placed in the potential of this emerging territory in the Italian wine scene.

The wines made on the estate are the result of a careful selection of the vines and of the most advanced wine - making techniques "by fall" , which do not deplete the raw material and allow its highest expression in the glass. Vivia and Botrosecco represent the Antinori family's interpretation of this excellent terroir, made of a medium-textured, sandy, silty and rich in skeleton soil, and of a Tyrrhenian climate , dry and warm, with sea breezes that mitigate winter rigor, refresh summer days and reduce rainfall.

Maremma Toscana DOC Vivia 2024 Le Mortelle

0,75 ℓ

The Maremma Toscana Bianco Vivia dei Marchesi Antinori was born in the vineyards of Fattoria Le Mortelle, located in the heart of the lower Maremma, in Tuscany.

It is produced with Vermentino, Viogner and Ansonica grapes, harvested at full aromatic maturity and selected by hand. A small part of the Viogner and Ansonica grapes was harvested late, to bring warmer and more mature notes. The grapes, once they reached the cellar, were immediately mashed. After a soft pressing and a light maceration, t...

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Type of wine

White

Ageing in barrel

None

Body

Light

Aroma

Fruity

Origin

Italy, Tuscany

Ideal with

Vegetarian dishes, Fresh cheeses, White meat

Sale

12.90 €

per bottle (0,75 ℓ) 17.20 €/ℓ

incl. VAT and taxes

Was: 13.80 €

Lowest price: 12.30 €

Maremma Toscana DOC Poggio alle Nane 2022 Le Mortelle

0,75 ℓ

The Maremma Toscana Poggio alle Nane is the wine symbol of the Le Mortelle di Antinori estate, located a few kilometers from the seaside resort Castiglione della Pescaia.

It consists of the best Cabernet Franc and Cabernet Sauvignon grapes to which a small percentage of Carménère grapes is added. The must obtained from the soft pressing of carefully selected grapes is transferred by gravity into stainless steel tanks, then sent to fermentation with maceration for 20 days at a controlled temperatu...