ORNELLAIA 2011 “L’INFINITO”
- 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
51% Cabernet Sauvignon, 32% Merlot, 11% Cabernet Franc, 6% Petit Verdot
“The sun-filled, early-maturing 2011 vintage perfectly expresses the qualities of Ornellaia. The wine appears an intense,
youthful ruby red. The nose offers rich fruit that is fully ripe yet at the same time crisp and lively, backgrounded by delicate
nuances of balsam and toastiness. On the palate, the powerful concentration immediately impresses, as do the tannins,
massive yet silk-smooth and glossy, which allows the wine to completely fill the mouth but with no feeling of heaviness. The
finish, near endless, is deliciously pungent and spicy, with a welcome crispness throughout.”
Axel Heinz - May 2013
THE 2011 GROWING SEASON
After a significantly delayed 2010 vintage, 2011 was marked by very hot, dry weather, which brought on an
earlier than average harvest.
A rainy winter was followed by a warmer than normal spring, bringing forward the start of the vine growth
cycle by as much as 10 days. Budbreak was particularly rapid and even, which, as experience shows, is a very
hopeful sign of a great vintage. Growth was then slowed by cooler conditions in June and July. The rain came
at the right time: after flowering and during ‘veraison’, which favoured optimal cluster development. A surge of
heat in late August further encouraged the ripening process, bringing the start of harvest to the last week in
August. September’s weather was sunny and rainless with perfect conditions yielding concentrated grapes with
an ideal balance between ripe tannins, crisp acidities, and rich, ripe aromas. Exceptionally, harvesting
concluded in the final days of September.
VINIFICATION AND AGEING
The clusters were hand-picked into 15-kg boxes and then graded and selected by hand on a double sorting
table, before and after destemming, and finally soft-pressed. Each grape variety and single vineyard block was
vinified separately. Fermentation took place in stainless steel tanks at temperatures between 26-30°C for one
week, followed by 10-15 days of maceration on the skins. The malolactic fermentation took place primarily in
oak barriques, 70% new and 30% once-used. The wine then remained in barriques, in Ornellaia’s temperaturecontrolled cellars for about 18 months.
After the first 12 months of maturation, the wine was assembled and then returned to the barriques for an
additional 6 months. After bottling, the wine aged a further 12 months prior to release.