Ornellaia

BOLGHERI DOC SUPERIORE

The desire to nurture the Estate’s exceptional qualities has shaped Ornellaia’s philosophy since the beginning. Ornellaia is a cuvée of Cabernet Sauvignon, Merlot, Cabernet Franc & Petit Verdot and the faithful expression of unique terroir developed in harmony with nature.

THE 1990 GROWING SEASON

82% Cabernet Sauvignon

14% Merlot

4% Cabernet Franc

The climate for the 1990 vintage was characterised by moderate precipitation during the month of August and elevated temperatures during the final phases of berry maturation. The harvest was carried out entirely by hand, and the grapes were collected in baskets holding no more than 15 Kg. The grapes were harvested from the 1st of September to the 20th of September. Attention was given to careful grape selection and the grapes brought to the cellars were in excellent condition with 22-24.5 degrees Brix.

VINIFICATION AND AGEING

The grapes were destemmed and gently crushed and introduced partly into wooden fermentors and partly into stainless steel tanks. The period of fermentation and maceration lasted from 15-20 days. The wine was then racked and transferred to French oak barriques where it completed its malolactic fermentation. The wine was aged in French oak barriques from February, 1991 until April, 1992 (15 months). 40% of the barriques were of new French oak and 60% were once-used. This period was followed by a further 16 months in the bottle before release.

RATINGS

Wine Advocate 92

Wine Spectator 96

Antonio Galloni 94

THE 1990 GROWING SEASON

82% Cabernet Sauvignon

14% Merlot

4% Cabernet Franc

The climate for the 1990 vintage was characterised by moderate precipitation during the month of August and elevated temperatures during the final phases of berry maturation. The harvest was carried out entirely by hand, and the grapes were collected in baskets holding no more than 15 Kg. The grapes were harvested from the 1st of September to the 20th of September. Attention was given to careful grape selection and the grapes brought to the cellars were in excellent condition with 22-24.5 degrees Brix.

VINIFICATION AND AGEING

The grapes were destemmed and gently crushed and introduced partly into wooden fermentors and partly into stainless steel tanks. The period of fermentation and maceration lasted from 15-20 days. The wine was then racked and transferred to French oak barriques where it completed its malolactic fermentation. The wine was aged in French oak barriques from February, 1991 until April, 1992 (15 months). 40% of the barriques were of new French oak and 60% were once-used. This period was followed by a further 16 months in the bottle before release.

RATINGS

Wine Advocate 92

Wine Spectator 96

Antonio Galloni 94

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