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Bolgheri Le Serre Nuove dell'Ornellaia 2014 - Ornellaia

Quick Overview

The wine has a bright and intense ruby red color, nose complex and elegant aromas of red ripe fruit merge into intense scents of sweet bay-leaf and the finest spices. It is pleasant, soft and round to the palate, with velvety tannins and a mineral fresh structure, which evolves into a long and intense aftertaste

Availability: In stock

£35.18
OR

Additional Information

Award AIS XXXXX
Award Gambero Rosso sv
Award Veronelli 90
Altri Riconoscimenti James Suckling 91 /100
Type of Wine Sicily Red IGT
Region Toscana
Winery Ornellaia
Grapes 50% Merlot 34% Cabernet Sauvigon 9% Cabernet Franc 7% Petit Verdot
ABV 13,5% Vol
Cellar - Vinification Organic farming: a clean environment is the first step to grow strong and healthy grapevines that will give sound, tasty and nutrient crops. We adopted a full organic protocol in 2010, excluding all weed killers, pesticides and systemic chemicals from our farm. In February 2013 we started the certification procedure, to ensure transparency in our relations with our clients. Natural winemaking: wine is made in the vineyard, but all fermentation and refining processes affect wine’s personality, evolution, even its chemical composition. Our choices are very simple and respectful of the grapes and the terroir whom they belong to: indigenous yeast, minimum use of oenological additives (Vitamin C and sulfites), no fining, very gentle filtration. Most part of the vineyard operations, pruning, canopy management, green harvest and defoliation is performed manually: nothing’s more effective and sensitive than human hands for a careful and respectful viticulture. In vine’s training, we believe that each vine should find its balance with the environment: thus, top trimming is performed only during the freshest and humid seasons on vineyards occasionally subjected to fungi attacks. Sulphur and copper are used when strictly necessary. We are very lucky: the ocean is so close to the vineyards that it creates a saline environment that prevents mould infections' development, and a constant air circulation mitigates the high temperatures that are typical of Sicilian summers. Fermentations start from a pied-de-cuve spontaneously fermented with indigenous yeast. A few days before the harvest I pick a small quantity of white grapes, which will undergo a spontaneous fermentation with all skins and stems. When the yeast is strong enough, the fermenting must is manually pressed and used to start the fermentation of all the grapes that will be harvested during the season. Malolactic fermentation is also spontaneous, thanks to the lactic bacteria that are naturally present in the must. Being Sicily a hot place, some vintages may require acidity protection or adjustment. To do so, i use small quantities of unripe grapes, which will be manually pressed to extract fresh juice with a high level of acids that will be added to the wines during their alcoholic fermentation. Total amount of sulphur dioxide on our wines is about 50-80 mg/l, by far below the legal limit that is 350 mg/l in the US, and 210 mg/l in the EU. Winemaking: the grapes are destemmed and crushed. Maceration on the skins lasts two weeks, and the must ferments with wild yeast in stainless steel tanks at 25-28°C. Malolactic fermentation: Spontaneous and completed in very used French barriques
Aging 12 months in French tonneau, more than 6 months in bottle
Vintage 2014
Ageing 8 - 10 years
Format 75 Cl
Serving Temperature 18°- 19°C Si consiglia di decantare il vino almeno 1 ora prima del consumo
Glass Calice Nobile Calice Nobile
Tag Preferiti Maioli
Perfect Matching with Cold cuts, arancini di riso, pani ’ca meusa, panelle and all street food “palermitano style”, red meats, aged cheeses
Chef recommended Anelletti (typical Sicilian pasta) timbale with chicken livers and small meatballs
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