Wines Unspecified Le Mortelle (Antinori) - Ampio - 2018

Viniou Reviews

Le Mortelle Ampio 2018 is a captivating red wine crafted by the famed Antinori family in Tuscany. This cuvée, known as "Ampio," is emblematic of the winery’s pursuit of power and elegance. Although the precise blend is proprietary, it typically involves Cabernet Sauvignon, Cabernet Franc, and Petit Verdot — grape varieties that thrive in the Maremma’s coastal terroir. The 2018 vintage benefited from a generally mild spring and a long, warm summer, which enabled optimal grape ripening. Vinification is meticulous: each variety is harvested and vinified separately before being blended and matured in French oak barrels, lending structure, depth and refined tannins. The wine presents a deep garnet colour with inviting aromas of blackcurrant, ripe plum, tobacco and hints of Mediterranean herbs. On the palate, it reveals a powerful structure, layers of dark fruit, subtle spice, and a persistent, savoury finish.

Tuscany is one of Italy's most revered wine regions, celebrated for its rolling hills and diverse microclimates. While traditionally associated with Sangiovese and Chianti, the coastal area of Maremma — where Le Mortelle is located — has become renowned for international grape varieties. The region enjoys a temperate maritime climate, tempered by sea breezes that help preserve freshness and complexity in the grapes. Soils are varied, often a mix of sand, clay and limestone, providing the drainage and minerality required for cultivating high-quality reds. The Antinori family has long championed this part of Tuscany, blending historical know-how with innovative vineyard management.

Le Mortelle Ampio 2018’s robust personality makes it a superb pairing for rich and flavourful dishes. It excels alongside classic Tuscan fare such as bistecca alla fiorentina, wild boar ragù, or roasted lamb with herbs. It also complements mature cheeses and earthy mushroom dishes. For an authentically regional match, try pappardelle al cinghiale (wild boar pasta) or grilled Chianina beef.

To fully appreciate its depth, decant the wine for at least an hour before serving. Enjoy at a temperature of 16-18°C to best reveal its nuanced bouquet, supple tannins and generous palate. This wine also has good ageing potential; cellaring for a few more years will allow further complexity to evolve.