Bianco

Vegetarian, Pasta, Appetizers and snacks, Lean fish, Cured Meat

After a mild and rainy winter, there was a temporary drop in temperatures in March with a few nights below 0°C at the very start of the budding in the last week of the month. Fortunately, the newly opened shoots were still protected by the cottony tissue of the bud and were not damaged by the frost. The rest of spring had generally warm weather with normal rainfall that ensured regular growth until flowering, which took place on average between 20 and 25 May. There was an intense rainy period in the middle of June, followed by a very long dry period with a virtual absence of rain and torrid temperatures until the end of August. The véraison was even and quick between 20 and 25 July, with the grapes beginning to ripen under a blazing sun. The harvest started on 13 August and ended on 24 August. The early picking and lack of significant water stress due to the abundant rainfall in June brought out the textbook Sauvignon aromas.

The wine was then aged in the bottle for a further 6 months before its introduction to the market.

The grapes were hand-harvested in 15 kg crates in the early hours of the morning and immediately cooled on arrival in the cellar to keep all their aromatic potential intact. Following careful selection, the whole grape clusters were subjected to slow and soft pressing with maximum attention to protection against oxidation. After static decantation lasting approximately 24 hours, the must was entirely placed in barrels – 25% new and 75% used – to carry out the alcoholic fermentation at temperatures not exceeding 22°C. In addition to 225-litre barriques, 320- and 600- litre tonneaux and cigar-shaped barrels were used. No malolactic fermentation was carried out. The ageing continued for 10 months on the lees with periodic batonnage over the entire period and concluded in steel vats for 2 more months. Before bottling, blending of the various batches was carried out, along with light fining.

In 1981, Marchese Lodovico Antinori breathed new life into Tenuta dell' Ornellaia, an estate whose potential had been ignored for decades. With the help of Andre Tchelistcheff, the famous agronomist, Antinori planted the first French vines in Bolgheri, which lies in the heart of Tuscany's coastal region, Maremma. The estate yields some of the finest Sangiovese, Cabernet Sauvignon, Merlot, and Cabernet Franc in Tuscany. In 2002, Marchesi de' Frescobaldi and Robert Mondavi became owners of Tenuta dell'Ornellaia, which is now owned exclusively by Marchesi de' Frescobaldi. Ornellaia has established itself among the iconic wine estates in Italy (and beyond). The estate is dedicated to producing charming and opulent wines, full of Mediterranean character and finesse, reflecting the estate’s unique terroir in Bolgheri on the Tuscan coast. The combination of Bolgheri’s unique soils and growing conditions, and what can only be characterized as a total obsession with excellence, result in the world-class wines from Cabernet Sauvignon, Merlot, and Sauvignon Blanc that so many wine lovers across the world have come to cherish.