Marks and reviews
With a reputation that has shifted from the Italian Mediterranean coast to the international stage, Tenuta dell'Ornellaia is one of the finest names in Italy. Founded in 1981, this Tuscan gem is now owned and managed by the Frescobaldi family. In the space of a few decades, the exceptional know-how of the house, combined with the support from the consultant oenologist, Michel Rolland, and the oenologist, Axel Heinz, has enabled the estate to establish its international reputation all while reinterpreting the finesse of Italian wines that highlight a great terroir.
Tenuta dell'Ornellaia watches over a vineyard which, thanks to its various exposures, benefits both from a refreshing sea breeze and is naturally protected against cold winds that occur during winter. Located not far from the Bolgheri hills, this terroir owes its uniqueness to its patchwork of sandy-clay soils of marine, alluvial and volcanic origin.
It is thus within this preserved landscape that the grape varieties, making up the blend of these fine Tuscan wines, develop a pure and refined expression.
The budburst recorded during the first week of April preceded, in the following weeks, particularly cool and humid conditions that greatly slowed down the vegetative development. Flowering was thus delayed by 10 days. From June onwards and throughout the summer, a very hot and dry climate sets in. The prolonged heat and sunshine was punctuated by a few rainy spells at the end of July, resulting in a drop in temperature which favored ripening. The harvest took place from September 5th to 21st, the end of the month was marked by a drop in temperature, ideal conditions for preserving the finesse and aromatic freshness.
The vinification and aging
The grapes are harvested by hand with the greatest care, the perfectly ripe grapes are then taken to the cellar. Arriving in 15 kg crates, the grapes are sorted before and after destemming on a double manual sorting table but also using the optical sorting method. Then, a light pressing is carried out. Vinification by grape variety and by plot, in order to enhance their uniqueness. Fermentation takes place for about ten days in stainless steel and concrete tanks. Maceration for about fifteen days. Malolactic fermentation in oak barrels (70% of which are new and 30% first-fill barrels). The wine is aged for 18 months in barrels. The wine is blended after the first 12 months of aging. At the end of the aging period, an additional 12 months of bottle aging is carried out to complete the development of the unique aromatic character of this wine.
Cabernet Sauvignon (62%)
Petit Verdot (4%)
Cabernet Franc (3%).
This wine is an intense ruby color.
Complex and expressive, the nose gives off numerous fragrances (spices, balsamic notes, black pepper, sage and aromatic herbs).
Full-bodied, the palate is seduced by the wine’s elegant tannins and fresh finish.