The Story
Botrosecco is produced on the Le Mortelle estate, owned by Antinori in the heart of Maremma, a few kilometers from Castiglione della Pescaia. The Antinori family acquired it in 1999 from the belief that the area, still emerging, was highly suited to the production of high-quality wines. The cellar, partially buried on the top of the hill overlooking the estate, was built with an eye to environmental impact. Built only with natural materials, it uses the thermoregulation of the rocks in the soil, and the wine production process is It was designed for "falling", with the harvest carried to the upper floors after the harvest, where it is vinified and aged in barriques on the lowest floors.
Botrosecco is the product of the estate's two most important vineyards: Cabernet Sauvignon, which makes up 60% of the grapes, and Cabernet Franc, which completes the mix. Harvested in September, the Cabernet Franc, which gives the wine its elegance and structure, is picked in the second half of the month, while the Sauvignon, with its typical red fruit aroma, ripens in the last week. The 170 hectares of vineyard soils are medium-textured, sandy and silty with a siliceous-clay composition. Upon arrival at the cellar, the best grapes are destemmed and delicately pressed and fermented in stainless steel tanks at a temperature of 25°C. They are then transferred to other tanks where malolactic fermentation takes place, completing by the end of the year. Before bottle aging, the wine rests in barriques for 12 months.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Botrosecco is produced on the Le Mortelle estate, owned by Antinori in the heart of Maremma, a few kilometers from Castiglione della Pescaia. The Antinori family acquired it in 1999 from the belief that the area, still emerging, was highly suited to the production of high-quality wines. The cellar, partially buried on the top of the hill overlooking the estate, was built with an eye to environmental impact. Built only with natural materials, it uses the thermoregulation of the rocks in the soil, and the wine production process is It was designed for "falling", with the harvest carried to the upper floors after the harvest, where it is vinified and aged in barriques on the lowest floors.
Botrosecco is the product of the estate's two most important vineyards: Cabernet Sauvignon, which makes up 60% of the grapes, and Cabernet Franc, which completes the mix. Harvested in September, the Cabernet Franc, which gives the wine its elegance and structure, is picked in the second half of the month, while the Sauvignon, with its typical red fruit aroma, ripens in the last week. The 170 hectares of vineyard soils are medium-textured, sandy and silty with a siliceous-clay composition. Upon arrival at the cellar, the best grapes are destemmed and delicately pressed and fermented in stainless steel tanks at a temperature of 25°C. They are then transferred to other tanks where malolactic fermentation takes place, completing by the end of the year. Before bottle aging, the wine rests in barriques for 12 months.
