- 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.
WINEMAKER’S TASTING NOTES
65% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc
“Well-ripened red and black berryfruit is well in evidence on the palate. Silk-smooth tannins are beautifully calibrated
throughout, while every component contributes to the wine’s firm structure and generous body. It concludes with a nearendless finish.”
THE 2000 GROWING SEASON
Winter saw temperatures that were milder than those in 1999 but colder than in 1998. Budbreak occurred in
early April, and despite some rain results were quite positive and uniform overall. Spring brought normal
temperatures and sunny days, with flowering over by mid-May. Sun-filled days characterised the summer, right
up to harvest-time, with no rainfall and well-above-average temperatures. Growth stages in the vineyards
proceeded at an optimal pace. In mid-July, cluster-thinning was carried out, removing some 30% of the Merlot
and 10% of the Cabernet Sauvignon, ensuring that the remaining clusters would develop to their fullest
quality potential. The Merlot harvest began in the first week in September and carried through to mid-month.
Cabernet Sauvignon and Cabernet Franc began to be picked towards mid-September and finished in early
October. This year’s harvest was noteworthy for its above-average temperatures and total lack of rainfall. All
the grapes were hand-picked into small, 15-kg boxes.
VINIFICATION AND AGEING
The grapes from the individual vineyard blocks were all subjected to manual quality selection on sorting tables
and each grape variety and vineyard block was vinified separately. After the grapes were de-stemmed and gently
pressed. Alcoholic fermentation was carried out partially in wooden fermentors and partially in stainless steel
tanks with temperatures around 26-30°C. After a 20-25 day maceration, the wine was racked into French
barriques, 70% new and 30% once-used, to finish its malolactic fermentation. Barrel ageing of the different
grape varieties and vineyard blocks, lasting a total of 18 months, was in the Tenuta dell’Ornellaia’s climatecontrolled barrel cellar. The final blend was assembled after 12 months maturation, then the wine was
returned to the barriques for a further 6 months ageing. After bottling, the wine received an additional 12
months of ageing in the bottle before release.