The Maremma Le Mortelle Vivia di Antinori was obtained from Vermentino, Ansonica, and Viogner grapes grown on the Le Mortelle farm, in the heart of the Tuscan Maremma, not far from Castiglione della Pescaia (GR). After the harvest, the grapes underwent a soft pressing and were vinified separately according to the grape variety: the alcoholic fermentation of the various musts took place in stainless steel tanks at a controlled temperature of 16°C. Before being commercialized, the Maremma Le Mortelle Vivia di AntinoriMaremma Le Mortelle Vivia by Antinori was aged for 3 months in stainless steel on fine lees (remnants of fermentation), a practice that enriched the wine in terms of substances and aromas.

VIVIA LE MORTELLE ANTINORI: TASTING

The Maremma Le Mortelle Vivia di AntinoriMaremma Le Mortelle Vivia by Antinori presents itself in the glass with a straw yellow color with greenish reflections. On the nose, it releases scents of pineapple and tropical yellow fruits intertwined with floral hints of linden and clear citrusy notes and Mediterranean herb undertones. The palate is soft and pleasant, enhanced by a vibrant mineral freshness that lingers in the finish. Excellent as an aperitif, it pairs well with fresh and semi-aged cheeses as well as vegetarian dishes and tasty seafood recipes based on white fish, mollusks, and shellfish.