Description
Poggio alle Gazze dell'Ornellaia owes its elegant Mediterranean style to the unique microclimate of the estate. This authentic gift of nature allows us to produce a wine, obtained mainly from Sauvignon Blanc grapes, which boasts a sumptuous structure and ripe fruity notes combined in a style of great elegance.
CLIMA 2021
69% SAUVIGNON BLANC
22% VERMENTINO
5% VIOGNIER
4% VERDICCHIO
After a mild and rainy winter, March saw a temporary drop in temperatures with a few nights below 0°C right at the beginning of bud break, in the last week of the month. The newly bloomed shoots were, however, still protected by the cottony tissue of the bud, which made it possible to avoid damage from frost. The rest of the spring saw generally warm weather with normal rainfall, ensuring regular vegetative development until flowering which occurred between 20 and 25 May. In June, a period of heavy rainfall towards the middle of the month was followed by a very long period of drought with a substantial absence of rain and scorching temperatures until the end of August. The veraison took place evenly and quickly between 20 and 25 July, starting the ripening of the grapes under a blazing sun. The harvest began even before Ferragosto, on August 13th, with the Sauvignon bunches of the "milleviti" and ended on August 24th. Exceptionally, Viognier and Verdicchio were also harvested in the same period, while Vermentino continued its maturation until September to be harvested in the second week of the month. The early harvest and the absence of marked water stress, thanks to the abundant rainfall in June, allowed the expression of a beautiful aromatic typicality, in particular of the Sauvignons.
WINEMAKING AND MATURATION
The grapes were harvested by hand in 15 kg boxes in the early hours of the morning and immediately cooled upon arrival in the cellar to keep all their aromatic potential intact. After a careful selection, the whole bunches were subjected to slow and soft pressing with maximum attention to protection against oxidation. After a static decantation of approximately 12 hours, the musts were placed in 25% new barriques, 25% used, and in steel and concrete tanks (50%). The alcoholic fermentation took place at temperatures not exceeding 22°C. Malolactic fermentation was not carried out. Maturation continued for 6 months on the lees with bâtonnage lasting for the entire period. Before bottling, the various batches were blended and a light clarification was carried out. The wine was then subjected to a further refinement in the bottle for 12 months before being introduced onto the market.
Description
Poggio alle Gazze dell'Ornellaia owes its elegant Mediterranean style to the unique microclimate of the estate. This authentic gift of nature allows us to produce a wine, obtained mainly from Sauvignon Blanc grapes, which boasts a sumptuous structure and ripe fruity notes combined in a style of great elegance.
CLIMA 2021
69% SAUVIGNON BLANC
22% VERMENTINO
5% VIOGNIER
4% VERDICCHIO
After a mild and rainy winter, March saw a temporary drop in temperatures with a few nights below 0°C right at the beginning of bud break, in the last week of the month. The newly bloomed shoots were, however, still protected by the cottony tissue of the bud, which made it possible to avoid damage from frost. The rest of the spring saw generally warm weather with normal rainfall, ensuring regular vegetative development until flowering which occurred between 20 and 25 May. In June, a period of heavy rainfall towards the middle of the month was followed by a very long period of drought with a substantial absence of rain and scorching temperatures until the end of August. The veraison took place evenly and quickly between 20 and 25 July, starting the ripening of the grapes under a blazing sun. The harvest began even before Ferragosto, on August 13th, with the Sauvignon bunches of the "milleviti" and ended on August 24th. Exceptionally, Viognier and Verdicchio were also harvested in the same period, while Vermentino continued its maturation until September to be harvested in the second week of the month. The early harvest and the absence of marked water stress, thanks to the abundant rainfall in June, allowed the expression of a beautiful aromatic typicality, in particular of the Sauvignons.
WINEMAKING AND MATURATION
The grapes were harvested by hand in 15 kg boxes in the early hours of the morning and immediately cooled upon arrival in the cellar to keep all their aromatic potential intact. After a careful selection, the whole bunches were subjected to slow and soft pressing with maximum attention to protection against oxidation. After a static decantation of approximately 12 hours, the musts were placed in 25% new barriques, 25% used, and in steel and concrete tanks (50%). The alcoholic fermentation took place at temperatures not exceeding 22°C. Malolactic fermentation was not carried out. Maturation continued for 6 months on the lees with bâtonnage lasting for the entire period. Before bottling, the various batches were blended and a light clarification was carried out. The wine was then subjected to a further refinement in the bottle for 12 months before being introduced onto the market.
Ornellaia
Toscana
Ornellaia
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