Latest Technical Specifications · 2021
Alcohol 15.0%
Grape Varieties 40% Cabernet Franc, 30% Cabernet Sauvignon, 30% Merlot
Classification Toscana IGT Rosso
Region Toscana
Harvest Dates Merlot was harvested during the first two weeks of September; the estate's other red varieties were harvested from 13 September, and the red-grape harvest concluded on 1 October 2021.
Fermentation Vessels Stainless-steel vats for alcoholic fermentation and the beginning of malolactic fermentation; malolactic fermentation finished after transfer to barriques.
Pressing Method After Double Sorting Before And After Destemming, The Grapes Underwent Soft Pressing.
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Second Fill Oak75%
Production Details Grapes were hand-harvested into 15 kg crates, sorted on two tables before and after destemming, softly pressed, and vinified separately by variety and parcel. Alcoholic fermentation took place in stainless-steel vats below 25°C for one week, followed by approximately 10–15 days of maceration. Malolactic fermentation began in steel and finished in barriques comprising 25% new and 75% second-passage vessels. Maturation in temperature-controlled cellars lasted approximately 15 months; blending occurred after the first 12 months, followed by another three months in barriques and six months in bottle before release.
Tasting Notes Ripe forest berries, sweet spices, tobacco and balsamic nuance; full and enveloping, with a succulent core, mature integrated tannins and a long finish.
2021 Technical Specifications
Alcohol 15.0%
Grape Varieties 40% Cabernet Franc, 30% Cabernet Sauvignon, 30% Merlot
Classification Toscana IGT Rosso
Region Toscana
Harvest Dates Merlot was harvested during the first two weeks of September; the estate's other red varieties were harvested from 13 September, and the red-grape harvest concluded on 1 October 2021.
Fermentation Vessels Stainless-steel vats for alcoholic fermentation and the beginning of malolactic fermentation; malolactic fermentation finished after transfer to barriques.
Pressing Method After Double Sorting Before And After Destemming, The Grapes Underwent Soft Pressing.
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Second Fill Oak75%
Production Details Grapes were hand-harvested into 15 kg crates, sorted on two tables before and after destemming, softly pressed, and vinified separately by variety and parcel. Alcoholic fermentation took place in stainless-steel vats below 25°C for one week, followed by approximately 10–15 days of maceration. Malolactic fermentation began in steel and finished in barriques comprising 25% new and 75% second-passage vessels. Maturation in temperature-controlled cellars lasted approximately 15 months; blending occurred after the first 12 months, followed by another three months in barriques and six months in bottle before release.
Tasting Notes Ripe forest berries, sweet spices, tobacco and balsamic nuance; full and enveloping, with a succulent core, mature integrated tannins and a long finish.
2020 Technical Specifications
Alcohol 14.5%
Grape Varieties 70% Cabernet Sauvignon, 25% Merlot, 5% Cabernet Franc
Classification Toscana IGT Rosso
Region Toscana
Harvest Dates Merlot was picked over a two-week period after the late-August rain; Cabernet Franc and Cabernet Sauvignon picking in younger vineyards began on 17 September, and the Cabernet Sauvignon harvest concluded on 3 October 2020.
Fermentation Vessels Stainless-steel vats for alcoholic fermentation and the beginning of malolactic fermentation; malolactic fermentation finished after transfer to barriques.
Pressing Method After Double Sorting Before And After Destemming, The Grapes Underwent Soft Pressing.
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Second Fill Oak75%
Production Details Grapes were handpicked into 15 kg baskets, double-sorted before and after destemming, softly pressed, and vinified separately by variety and vineyard block. Alcoholic fermentation occurred in stainless-steel vats below 25°C for one week, followed by approximately 10–15 days of maceration. Malolactic fermentation began in steel and finished in barriques comprising 25% new and 75% one-year-old vessels. The wine remained in temperature-controlled cellars for approximately 15 months; it was assembled after 12 months, returned to barriques for another three months, and aged six months in bottle before release.
Tasting Notes Ripe black fruit; bold yet discreet and ethereal, with a long palate and powerful, sturdy finish.
Sources: www.ornellaia.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.5%
Grape Varieties 40% Cabernet Sauvignon, 40% Merlot, 20% Petit Verdot
Classification Toscana IGT Rosso
Region Toscana
Harvest Dates Picking of the later-ripening varieties concluded on 4 October 2019.
Pressing Method After Double Sorting Before And After Destemming, The Grapes Underwent Soft Pressing.
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Second Fill Oak75%
Production Details Grapes were hand-harvested into 15 kg crates, double-sorted before and after destemming, softly pressed, and vinified separately by variety and parcel. Alcoholic fermentation occurred in stainless-steel vats below 25°C for one week, followed by approximately 10–15 days of maceration. Malolactic fermentation began in steel and finished in barriques comprising 25% new and 75% second-passage vessels. Barrique maturation lasted approximately 15 months; blending took place after 12 months, followed by three further months in barriques and six months in bottle before release.
Tasting Notes Deep ruby red; berries and spices, with a generous, fresh palate, solid compact structure and substantial tannins.
Sources: www.ornellaia.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 14.0%
Grape Varieties 42% Merlot, 32% Cabernet Sauvignon, 14% Cabernet Franc, 12% Petit Verdot
Classification Toscana IGT Rosso
Region Toscana
Harvest Dates The estate's red-grape harvest began with Merlot on 31 August and concluded with the later-ripening varieties on 8 October 2018.
Pressing Method After Double Sorting Before And After Destemming, The Grapes Underwent Soft Pressing.
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Second Fill Oak75%
Production Details Grapes were hand-harvested into 15 kg crates, double-sorted before and after destemming, softly pressed, and vinified separately by variety and parcel. Alcoholic fermentation took place in stainless-steel vats below 25°C for one week, followed by approximately 10–15 days of maceration. Malolactic fermentation began in steel and finished in barriques comprising 25% new and 75% second-passage vessels. The wine matured in temperature-controlled cellars for approximately 15 months; it was blended after 12 months, returned to barriques for three more months, and held six months in bottle before release.
Tasting Notes Red fruit with vanilla, tobacco and pepper nuances; silky, soft and seamless tannins.
Sources: www.ornellaia.com ↗ · Compare this vintage
2013 Technical Specifications
Grape Varieties 53% Cabernet Franc, 21% Cabernet Sauvignon, 19% Merlot, 7% Petit Verdot
Classification Toscana IGT
Region Toscana
Harvest Dates The estate's 2013 harvest began on 9 September and concluded on 14 October.
Fermentation Vessels Stainless-steel vats for alcoholic fermentation and the beginning of malolactic fermentation; malolactic fermentation finished after transfer to barriques.
Pressing Method After Double Sorting Before And After Destemming, The Grapes Underwent Soft Pressing.
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Second Fill Oak75%
Production Details Grapes were hand-harvested into 15 kg crates, double-sorted before and after destemming, softly pressed, and vinified separately by variety and parcel. Alcoholic fermentation took place in stainless-steel vats at 26–30°C for two weeks, followed by approximately 10–15 days of maceration. Malolactic fermentation began in steel and finished in barriques comprising 25% new and 75% second-passage vessels. Barrique maturation lasted approximately 15 months; the wine was blended after 12 months, returned to barriques for three more months, and remained six months in bottle before release.
Tasting Notes Fresh macerated red fruit, violet and delicate spices; refined and silky, with vibrant fruit and a long, fresh finish.
Sources: www.ornellaia.com ↗ · Compare this vintage