Description
Poggio alle Gazze dell’Ornellaia owes its elegant Mediterranean style to the unique microclimate of the estate. This authentic gift of nature allows the production of a wine, made predominantly from Sauvignon Blanc grapes, boasting a sumptuous structure and ripe fruity notes combined in a style of great elegance.
CLIMATE 2023
69% SAUVIGNON BLANC
22% VERMENTINO
5% VIOGNIER
4% VERDICCHIO
After a mild and rainy winter, March saw a temporary drop in temperatures with some nights below 0°C right at the beginning of bud break, in the last week of the month. The newly sprouted buds were still protected by the cottony tissue of the bud, which prevented frost damage. The rest of the spring experienced generally warm weather with normal rainfall, ensuring regular vegetative development until flowering, which occurred between May 20 and 25. In June, a heavy rainfall event around mid-month was followed by a very long drought period with virtually no rain and scorching temperatures until the end of August. Veraison took place evenly and quickly between July 20 and 25, initiating grape ripening under a blazing sun. Harvest began even before mid-August, on August 13, with the Sauvignon clusters from the “milleviti” and concluded on August 24. Exceptionally, Viognier and Verdicchio were also harvested during the same period, while Vermentino continued its ripening until September to be harvested in the second week of the month. The early harvest and absence of marked water stress, thanks to abundant June rainfall, allowed for the expression of a beautiful aromatic typicity, particularly of the Sauvignons.
VINIFICATION AND REFINEMENT
The grapes were hand-harvested in 15 kg crates in the early morning hours and immediately cooled upon arrival at the winery to preserve all the aromatic potential. After careful selection, the whole clusters underwent a slow and gentle pressing with maximum attention to protection against oxidation. After a static settling of about 12 hours, the musts were placed in new barriques for 25%, used ones for 25%, and in steel and cement tanks (50%). Alcoholic fermentation took place at temperatures not exceeding 22°C. Malolactic fermentation was not carried out. Maturation lasted for 6 months on the lees with periodic bâtonnage throughout the period. Before bottling, the blend of the various lots was made and a light clarification performed. The wine then underwent a further refinement in the bottle for 12 months before being released on 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 the production of a wine, made predominantly from Sauvignon Blanc grapes, boasting a sumptuous structure and ripe fruity notes combined in a style of great elegance.
CLIMATE 2023
69% SAUVIGNON BLANC
22% VERMENTINO
5% VIOGNIER
4% VERDICCHIO
After a mild and rainy winter, March saw a temporary drop in temperatures with some nights below 0°C right at the beginning of bud break, in the last week of the month. The newly sprouted buds were still protected by the cottony tissue of the bud, which prevented frost damage. The rest of the spring experienced generally warm weather with normal rainfall, ensuring regular vegetative development until flowering, which occurred between May 20 and 25. In June, a heavy rainfall event around mid-month was followed by a very long drought period with virtually no rain and scorching temperatures until the end of August. Veraison took place evenly and quickly between July 20 and 25, initiating grape ripening under a blazing sun. Harvest began even before mid-August, on August 13, with the Sauvignon clusters from the “milleviti” and concluded on August 24. Exceptionally, Viognier and Verdicchio were also harvested during the same period, while Vermentino continued its ripening until September to be harvested in the second week of the month. The early harvest and absence of marked water stress, thanks to abundant June rainfall, allowed for the expression of a beautiful aromatic typicity, particularly of the Sauvignons.
VINIFICATION AND REFINEMENT
The grapes were hand-harvested in 15 kg crates in the early morning hours and immediately cooled upon arrival at the winery to preserve all the aromatic potential. After careful selection, the whole clusters underwent a slow and gentle pressing with maximum attention to protection against oxidation. After a static settling of about 12 hours, the musts were placed in new barriques for 25%, used ones for 25%, and in steel and cement tanks (50%). Alcoholic fermentation took place at temperatures not exceeding 22°C. Malolactic fermentation was not carried out. Maturation lasted for 6 months on the lees with periodic bâtonnage throughout the period. Before bottling, the blend of the various lots was made and a light clarification performed. The wine then underwent a further refinement in the bottle for 12 months before being released on the market.
Ornellaia
Toscana
Ornellaia
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