Le Serre Nuove dell'Ornellaia 2022

Tenuta dell’Ornellaia is one of Italy’s most prestigious wine estates and a foundational pioneer of the modern Bolgheri wine region.

Established in 1981 by Marchese Lodovico Antinori, inspired by the success of neighboring Sassicaia, Antinori recognized that the warm, maritime coastal region of Bolgheri had world-class potential for French Bordeaux varieties (Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot). First Vintage in 1985 (released in 1988).

In 1999 California icon Robert Mondavi acquired a stake, eventually taking full ownership in 2002 before partnering with the Florentine noble family Marchesi Frescobaldi. In 2005 the Estate was fully acquired and managed by the Frescobaldi family, winemakers with a 700-year history in Tuscany.

The vineyards are situated between the Tyrrhenian Sea (4 km to the west) and the coastal hills. Mediterranean light and sea breezes cool the vines in summer, preventing overheating and maintaining natural freshness and acidity.

The soils form a highly complex patchwork across over 50 individual parcels. Soil types range from marine sediment, sand, and gravel to heavy clay and limestone pebbles, offering ideal micro-terroirs for each specific grape variety.

Every single vineyard plot (~50 parcels across the estate) is harvested, sorted, and vinified completely separately to express its individual identity.

All grapes are harvested entirely by hand into small 15 kg crates to prevent crushing before arriving at the cellar.

The harvest passes through a manual sorting table to inspect whole clusters, followed by an automated optical sorter that inspects each individual berry, eliminating anything less than pristine quality.

Fermentation takes place in a combination of stainless steel and concrete tanks at controlled temperatures between 26°C and 30°C (79°F to 86°F) for approximately 1 week. The wine undergoes skin contact (maceration) for an additional 10 to 15 days following alcoholic fermentation to extract color, structure, and fine polyphenols.

Malolactic fermentation (MLF) is carried out partly in stainless steel tanks and completed in oak barriques. The wine ages for 15 months in French oak barriques (25% new oak, 75% one-year-old oak).

After the first 12 months in wood, the distinct parcel lots are tasted, selected, and masterfully assembled (blended) by the winemaking team.

The assembled blend is returned to the barriques for an additional 3 months to harmonize prior to bottling. Following bottling, the wine rests in the temperature-controlled cellars of the estate for 6 full months before its commercial release.