Fattoria Le Mortelle is named after “Mortella”, the wild myrtle that is widespread in these coastal area and which has become the company’s symbol. It was once part of an even larger property called La Badiola, important enough to be already identified on the maps of Grand Duke Leopoldo II of Tuscany in the 19th century. The Hapsburg Lorraine rulers of the Grand Duchy, by draining the marshy and malaria-ridden area around Grosseto, the local capital, wished to make their La Badiola and Alberese estates model properties for the raising of cattle. The estate belongs to the Antinori family, who, since 1999, have worked both on the vineyards and the new cellars with the conviction that the area, at the time just emerging into prominence on the Italian winemaking scene, had a very significant potential for the production of high quality wine. The family believed that, here, the finest characteristics of the terroir and the varieties could find their highest expression.
The Antinori family has been devoted to winemaking for more than 600 years: since, in 1385, Giovanni di Piero Antinori became a member of the Arte Fiorentina dei Vinattieri winemakers’ guild. Throughout their long history, the family has always managed its winemaking business directly, making innovative, and sometimes brave, decisions, while upholding respect for tradition and the land. Tradition, passion and intuition have been the driving qualities that have developed the reputation of the Marchesi Antinori in Italy and around the world.
Fattoria Le Mortelle is located in the Maremma area, near Castiglione della Pescaia. The cellar sits on the top of a small hill that overlooks the estate. For the most part, the cellar lies underground, in efforts to reduce the impact on the environment to a bare minimum.
It was built using natural materials, harnessing the heat regulation of the rock deep down in the ground. The underground cylindrical-shaped building is on three levels: inside, all the various winemaking stages take place, from the arrival of the grapes to winemaking, storage and ageing in barriques in the cellar.
This particular architecture enables use of the best technologies for winemaking: the entire productive cycle follows the force of gravity, from high to low, beginning with the arrival of the grapes in the raised part and continuing with the winemaking processes at the intermediate level before being refined in the underground areas.