Le Volte dell’Ornellaia

TOSCANA IGT ROSSO

Le Volte dell’Ornellaia combines a Mediterranean expression of generosity with structure and complexity, reflecting the philosophy of Ornellaia. Le Volte dell’Ornellaia is a fine wine for spontaneous wine lovers and needs no ceremony.

THE 1998 GROWING SEASON

60% Cabernet Sauvignon

30% Sangiovese

10% Merlot

The end of the winter and the beginning of the spring were both mild, resulting in an early budbreak. Flowering took place at the end of May, and was followed by uniform growth of the grapes. The summer months were quite hot, with above average temperatures, and also dry. Indeed, the entire year was dry, with a total rainfall of only 450 mm, though humidities were average. The veraison, which was quite uniform, took place in mid-July. At the end of July the bunches were thinned to insure that those left on the vines would ripen under optimal conditions.

VINIFICATION AND AGEING

The varietals were harvested as they reached perfect ripeness, and specifically: Merlot: During the first two weeks of September. Cabernet Sauvignon: From mid-September to mid-October Sangiovese: During the third week of September The different varietals were vinified separately, with destemming and soft-pressing followed by primary fermentation in steel tanks for a period of 7 days, followed by another 10-15 days of maceration on the skins. Once the malolactic fermentation was complete the wine spent about 10 months in 225 liter barriques, followed by 6 months of bottle aging prior to release.

RATINGS

Wine Spectator 86

THE 1998 GROWING SEASON

60% Cabernet Sauvignon

30% Sangiovese

10% Merlot

The end of the winter and the beginning of the spring were both mild, resulting in an early budbreak. Flowering took place at the end of May, and was followed by uniform growth of the grapes. The summer months were quite hot, with above average temperatures, and also dry. Indeed, the entire year was dry, with a total rainfall of only 450 mm, though humidities were average. The veraison, which was quite uniform, took place in mid-July. At the end of July the bunches were thinned to insure that those left on the vines would ripen under optimal conditions.

VINIFICATION AND AGEING

The varietals were harvested as they reached perfect ripeness, and specifically: Merlot: During the first two weeks of September. Cabernet Sauvignon: From mid-September to mid-October Sangiovese: During the third week of September The different varietals were vinified separately, with destemming and soft-pressing followed by primary fermentation in steel tanks for a period of 7 days, followed by another 10-15 days of maceration on the skins. Once the malolactic fermentation was complete the wine spent about 10 months in 225 liter barriques, followed by 6 months of bottle aging prior to release.

RATINGS

Wine Spectator 86

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