THE 2010 GROWING SEASON
70% Cabernet Sauvignon
2% Cabernet Franc
6% Petit Verdot
The 2010 growing season will be remembered for being one of the latest in recent years. From budbreak on, in fact, the growth stages were some 10 days behind normal, and that slow pace continued through to the harvest. A rainy spring was followed by a hot, dry Summer, which favoured optimal development of the clusters. A few rain showers interrupted the harvest in September, but adequate dry, sunny periods allowed the fruit to fully ripen. Painstaking vineyard management, and careful leaf-pulling in particular, ensured that the grapes were sound and healthy. Cool nights encouraged fine development of aromatic compounds, with the grapes displaying remarkably crisp fruit and floral qualities.
VINIFICATION AND AGEING
The grapes were handpicked into 15 kg baskets; the bunches were graded and selected by hand on a double sorting table, before and after destemming, and finally soft-pressed. Each varietal and single vineyard block was vinified separately. The primary fermentation tooks place in stainless steel tanks at temperatures between 26° C and 30° C for one week, followed by 10-15 days of maceration on the skins. The malolactic fermentation, which began in the steel tanks, was completed after the wine was racked into barriques (25% new and 75% a year old). The wine remained in barriques in Ornellaia’s temperature-controlled cellars for about 15 months. After the first 12 months the wine was assembled, and then returned to the barriques for an additional 3 months of aging. After bottling, the wine aged a further 6 months prior to release.
WINEMAKER’S TASTING NOTES
“The 2010 growing season was both cool and late-ripening. Cabernet Sauvignon, harvested in mid-October, perfectly expresses the distinctive characters of the vintage. Variazioni in Rosso dell’Ornellaia 2010 is deep ruby in colour. On the noise, notes of dark red berryfruit, smooth pipe tobacco, mint and citrus, classic hallmarks of Cabernet Sauvignon. On the palate, the elegant, firm tannins are complemented by balsamic notes and rich, complex fruit.”