LE SERRE NUOVE DELL’ORNELLAIA 2009
- BOLGHERI DOC ROSSO
Coming primarily from the Estate’s younger vineyards and made with the same passion and attention to detail
as Ornellaia, Le Serre Nuove dell’Ornellaia is a true “second vin”. A blend of Merlot, Cabernet Sauvignon,
Cabernet Franc & Petit Verdot, Le Serre Nuove dell’Ornellaia combines generosity and depth of flavour with
an engaging and vibrant personality.

WINEMAKER’S TASTING NOTES
54% Merlot, 31% Cabernet Sauvignon, 10% Petit Verdot, 5% Cabernet Franc
“Offspring of a warm, sunny vintage, Le Serre Nuove dell’Ornellaia 2009 displays above all else the superb ripe
fruit characteristic of the vintage. Its colour is intense and offers a nose rich with ripe dark berryfruit and fruit
preserves, enlivened with a delicate vein of spice. On the palate, full and well-rounded with notably refined,
silky tannins. A seductive acidity keeps all the components in balance, prolonging a finish that has an
appealing freshness.”
Axel Heinz – September 2011

THE 2009 GROWING SEASON
The 2009 growing season saw a Winter and early Spring that were cool and rainy, and budbreak occurred in
line with past years. May was dry, but the rains returned in June, without however negatively impacting vine
growth or flowering. Summer was practically rainless, and hot, with temperatures often rising above 35°C and
very little day-night temperature differences. These conditions speeded up the ripening process, particularly for
early-ripening varieties such as Merlot. Harvest started in the last few days of August, slightly earlier than usual.
Then rains in mid-September refreshed the later-ripening varieties, enabling them to continue ripening until
the first week in October.

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 took 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 ba