Ornellaia
Le Serre Nuove dell'Ornellaia 2024
| Denomination | DOC Bolgheri Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 49% Merlot, 21% Cabernet Sauvignon, 14% Cabernet Franc, 13% Petit Verdot |
| Aging | Malolactic fermentation in steel completed after transfer to barriques (25% new, 75% second-fill); ageing in barriques at a controlled temperature for approximately 15 months (12 months separately, then blending and a further 3 months) followed by approximately 6 months of bottle ageing before commercialisation. |
- Type and region: IGT red wine from Tuscany, produced in the Bolgheri area.
- Composition: Blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot.
- Aromatic profile: Hints of ripe red fruits, spices and balsamic notes of eucalyptus.
- Taste and structure: Dry, soft and silky, with fine tannins and a long, savoury and tonic finish.
- Winemaking: Manual harvesting, 15 months in barriques; 14% vol, serve at 14-16°C.
Description
What kind of wine it is
Le Serre Nuove dell’Ornellaia by Ornellaia is a Tuscan red wine with a Typical Geographical Indication that elegantly expresses the soul of Bolgheri. This blend of Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot is distinguished by its intense ruby red colour. On the nose, it offers aromas of ripe red fruits and spices, enriched by balsamic notes of eucalyptus and cypress. On the palate, it is harmonious, supported by a smooth tannic texture and a pleasant freshness. The sip, fluid and savoury, reveals a solid structure capable of evolving over time, following fermentation in steel and ageing in wooden barrels.
Where it comes from
The wine originates along the Tuscan coast, in the territory of Bolgheri. The grapes come from Ornellaia’s youngest vineyards, caressed by a Mediterranean climate and cool sea breezes that favour a balanced ripening of the bunches. The soil, characterised by a mix of sand, clay, and gravel, shapes the wine’s identity, giving the glass a distinct gustatory energy. This geological composition allows for a crisp, deep, and balanced sip.
How it is produced
Production involves a rigorous manual harvest followed by a double selection of the bunches. After soft pressing, fermentation takes place in steel at a controlled temperature. Malolactic fermentation begins in steel tanks and finishes in wooden barrels, where the wine ages for approximately fifteen months. The different varieties initially mature separately before being combined in the final blend. A further period of rest allows the wine to reach its definitive sensory balance.
History and Curiosities
Born in 1997 as the prestigious second wine of the iconic Ornellaia estate, this elegant Bolgheri red shares the same vocation for excellence as the estate's flagship wine. Crafted from younger vines and a meticulous optical selection of the grapes, this Bordeaux blend fascinates with its vibrant freshness and a deep sensory profile. Awarded 94 points by James Suckling, it matures for fifteen months in oak barriques, acquiring extraordinary gustatory harmony and excellent ageing potential.
Awards
-
2024
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1981
- Oenologist: Axel Heinz
- Bottles produced: 880.000
- Hectares: 112
Tenuta dell'Ornellaia was founded in 1981, in a beautiful, unspoiled part of Tuscany. From the outset, the mission was to produce outstanding wines. Since then passion and dedication, coupled with a unique terroir and an extraordinary microclimate, have brought the Tenuta dell'Ornellaia's prestigious labels great success and recognition as one of the most important wineries in the world.
Vision
A little more than 20 years ago, a revelation: the future of Italian viticulture had to take a new enological path, in search of absolute quality. To achieve this goal, the proper place, proper time, and best people were needed. This led to the idea of the Tenuta dell'Ornellaia, a place of infinite potential, cultivated with wisdom and experience by its "artists," who seek, with every vintage, a new masterpiece.
Philosophy
Production limited to the course of the year, harvesting by hand only after full ripeness, individual vinification for each vineyard, respect for a unique and precious terroir. These are just some of the choices made by Ornellaia, in a philosophy that has privileged quality from the very beginning. Thanks to women and men who put their arms, soul, head and heart into their work, all year round. And the results can be seen, but above all tasted... Read more
| Name | Ornellaia Le Serre Nuove dell'Ornellaia 2024 |
|---|---|
| Type | Red still |
| Denomination | Bolgheri DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 49% Merlot, 21% Cabernet Sauvignon, 14% Cabernet Franc, 13% Petit Verdot |
| Country | Italy |
| Region | Tuscany |
| Vendor | Ornellaia |
| Story | History and Curiosities Born in 1997 as the prestigious second wine of the iconic Ornellaia estate, this elegant Bolgheri red shares the same vocation for excellence as the estate's flagship wine. Crafted from younger vines and a meticulous optical selection of the grapes, this Bordeaux blend fascinates with its vibrant freshness and a deep sensory profile. Awarded 94 points by James Suckling, it matures for fifteen months in oak barriques, acquiring extraordinary gustatory harmony and excellent ageing potential. |
| Origin | Bolgheri, Tuscany |
| Climate | Mediterranean |
| Soil composition | Sand, clay and gravel |
| Fermentation temperature | 26 to 30°C |
| Fermentation | About two weeks |
| Production technique | Manual harvesting in 15 kg crates with double selection (manual and optical), destemming and gentle crushing; fermentation in stainless steel with maceration; malolactic fermentation and ageing in barriques. |
| Wine making | Manual harvesting in 15 kg crates with double selection (manual and optical), destemming and gentle pressing; alcoholic fermentation in stainless steel vats at 26-30°C for approximately two weeks followed by maceration for 10 5 days; malolactic fermentation started in steel and completed after transfer to barriques (25% new, 75% second-fill); ageing in temperature-controlled barriques for approximately 15 months (the first 12 months separately, then blending and a further 3 months); bottle ageing for approximately 6 months before commercial release. |
| Aging | Malolactic fermentation in steel completed after transfer to barriques (25% new, 75% second-fill); ageing in barriques at a controlled temperature for approximately 15 months (12 months separately, then blending and a further 3 months) followed by approximately 6 months of bottle ageing before commercialisation. |
| Total acidity | 5.0 gr/L |
| Residual sugar | 2.5 gr/L |
| Allergens | Contains sulphites |