Le Serre Nuove Tenuta dell'Ornellaia Bolgheri DOC 2020
soils of heterogeneous nature, of marine, alluvial and volcanic origin
"Quality", "absolute attention to detail", these are the cornerstones on which the philosophy of'company is based. Every choice is extremely important. In no phase of the production process are shortcuts allowed: this is the only way to obtain the best grapes according to the climatic characteristics of each year.
During the harvesting phase, analysis and empirical tests allow to accurately choose the bunches to be picked. The tasting of the grapes allows the best evaluation of the maturation of the tannins and the balance of the bunches, in order to establish the best moment for the harvest and the vinification technique for the grapes of each plot. The grapes undergo a double selection: a first sorting table to verify the quality, then a second control to remove any residual vegetation.
The grapes of each cru ferment separately, as each base wine contributes to the creation of the final blend, by virtue of the specific conditions of the vineyard of origin: combination of soil, climatic exposure and of course type of grape. Only after one year of aging in cask the base wines are blended respecting the two main criteria: the expression of elegance inherent to the spirit of Ornellaia and the style of the vintage.
Produced with the same passion and attention to detail reserved for Ornellaia, Le Serre Nuove dell'Ornellaia is a true "second wine" from the estate. It is a blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot, combining immediate pleasantness and taste-olfactory complexity with proven aging potential.
Intense ruby red color, the nose offers fresh notes of ripe red fruits, accompanied by a lively balsamic vein with hints of cypress berries and eucalyptus. The taste is smooth and silky. It fills the mouth with an elegant tannic structure and a savory and persistent finish.
5-12 years old
Alcoholic fermentation took place in stainless steel vats at temperatures between 26-30°C for two weeks which was followed by maceration for about 10-15 days. Malolactic fermentation began in steel vats and was completed after transfer to barriques (25% new and 75% second-passage).
2018 James Suckling 95/100
2018 Robert Parker 93/100
2017 Wine Spectator 93/100