| 歷史 |
The Le Mortelle estate is located in the heart of the Tuscan Maremma, a mere few miles from the town of Castiglione della Pescaia in an extraordinarily fascinating position both in terms the nature which surrounds it and the history of the site. The Antinori family has always been present in the area-a property act of the year 1863 mentions among their possession Poggio Franco, one of the estate’s finest vineyards,a long with other parcels of land. The Antinori, ever since 1999, has worked on the vineyards and the cellar with the firm conviction that the area,an emerging one in the over all panorama of Italian wine, has a major potential for the production of fine wine and that here it would be possible to express the characteristics both of the territory and the varieties to be cultivated. The property extends over a total of some 675 acres, over 425 of which are planted to vines, first Cabernet Sauvignon and Cabernet Franc, then more recent additions of such white grapes as Viognier, Ansonica, and Vermentino together a small a mount of Carménère. The soil, of medium texture, is composed principally of clay and silica and is, in certain parts, rather rocky as well. Poggio alle Nane is a blend of the finest Cabernet Franc, Cabernet Sauvignon and a small percentage of Carménère grapes that express the unique terroir of one of the estate’svery bestvineyards. Poggio alle Nane isa wine of greataromatic complexity with an elegant tannic structure. |
| Location |
Castiglione della Pescaia (GR) |
| 土地的組成 |
The medium texture, sandy and silty, has a predominantly siliceous-clay composition and is, in some areas, rich in skeleton. |
| 收成 |
The grapes, carefully selected and hand-picked in boxes, have been selected again on the sorting tables before de-stemming and the crushing undercoat. |
| 釀造 |
Grape clusters were carefullyselected,and hand harvested into crates. The berries underwentasecond selection on sorting tables before destemming and gentle crushing. The must flowed into truncated stainless-steel tanks by gravity flow where fermentation took place. Maceration on the skins lasted forapproximately 20 days at a controlled temperature of 28 °C (82 °F). |
| 陳年 |
Followed by malolactic fermentation in barriques. The wine was left to age in French oak forabout 16 months. |
| 匹配 |
Could perfectly be paired, for example, with rack of lamb crusted with Tuscan flavors. |
| On offer |
價格 Le Mortelle Poggio alle Nane 2021 HK$ 600.00
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