Mortelle

Earlier family presence

The Antinori family’s connection with this part of Maremma predates the present estate. A property deed drawn up in 1863 records Poggio Franco—now regarded as one of Le Mortelle’s best vineyard sites—among the family’s holdings, together with other parcels of land.

Acquisition and development from 1999

The family acquired the property in 1999. Its subsequent work focused on improving the vineyards and constructing a new winery, guided by the conviction that this then-emerging winegrowing area could produce high-quality wines and allow both its grape varieties and terroir to express themselves fully.

The vineyard program retained Cabernet Sauvignon and Cabernet Franc as its principal red varieties while adding more recent plantings of the white grapes Vermentino, Ansonica and Viognier, as well as a small parcel of Carménère. Viognier was introduced after years of experimentation, particularly in the research behind the estate’s coastal white-wine expression.

The new cellar

A new cylindrical, three-level cellar was constructed at the top of a gentle hill overlooking the property. Most of the structure was placed underground to reduce its environmental impact. Natural construction materials and the thermoregulatory qualities of the underlying rock were used to provide passive control of temperature and humidity.

The building was conceived around an uninterrupted gravity-flow production cycle. Grapes enter at the upper reception level before descending through vinification, storage and maturation stages to the underground barrel cellar. Wine can therefore move through the entire facility without pumps, reducing energy consumption and limiting mechanical handling.

Le Mortelle’s 175 ha of vineyards are centered on Cabernet Sauvignon and Cabernet Franc. The planting program also introduced the white varieties Vermentino, Ansonica and Viognier, together with a small holding of Carménère.

Vermentino and Ansonica are associated with Tuscany’s coastal vineyards. Viognier was planted following years of patient experimentation aimed at finding a complementary variety capable of expressing the colors and aromas associated with the Maremma coast. The estate’s work since 1999 has included the improvement of its vineyards and continued evaluation of how individual varieties respond to its soils and growing conditions.

The winery stands on a hilltop overlooking the estate but is largely concealed underground to limit its visual and environmental footprint. Its cylindrical subterranean structure uses natural building materials and the bedrock’s passive thermoregulatory properties to maintain temperature and humidity.

Production is arranged vertically across three levels. Grapes enter through the reception area at the top of the building, then descend to a fermentation room equipped with suspended vats. Subsequent storage and maturation take place farther below, culminating in a barrel cellar excavated into the rock.

Gravity moves grapes, must and wine through the production sequence—from reception and vinification to storage and maturation in barriques—without pumps. This design reduces mechanical handling and energy use while preserving the integrity of the fruit and wine.