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TOSCANA IGT 2009 VENDEMMIA TARDIVA ORNUS ORNELLAIA 0,375

€ 120,00
ORNELLAIA63
8005934726547
Tuscany
NR
2009
TENUTA DELL'ORNELLAIA
100% PETIT MANSENG

PRODUCT INFORMATION

Ornus dell’Ornellaia is a late harvest Petit Manseng produced in extremely limited quantities and expresses
another dimension of the Estate. In certain vintages conditions are perfect in the tiny “Palmetta” vineyard for the
production of this exclusive dessert wine.

The name Ornus dell’Ornellaia takes its inspiration from “Fraxinus Ornus”, the Latin name for the Manna or
Flowering Ash (in Italian, Orniello), the tree which has given its name to the Ornellaia. The “Manna Ash”
Orniello or “Fraxinus Ornus” is a tree which is typical to the Mediterranean coastal area. Its precious sap has been
used since Biblical times as a sweetener and acts as a perfect link to the sweetness of Ornus dell’Ornellaia.

WINEMAKER’S TASTING NOTES

“The creation of Ornus dell’Ornellaia was inspired by our passion for the territory and desire to fully explore its potential to produce great late harvest sweet wines, assisted by the mild and well-ventilated climate, typical of Autumn in Bolgheri. The warm Scirocco winds during September had the effect of drying the grapes quite quickly and uniformly. This season, therefore, was characterised by intense concentration of flavours and compounds in the grapes, as well as by richness and complexity. Ornus dell’Ornellaia 2009, with its saturated gold colour, boasts a nose of extraordinary complexity, with emphatic notes of well-ripened tropical fruit, dried apricot, and honey. The palate is marked by a multi-layered intensity, with an impressive balance between smooth mouthfeel, self-confident fruit, and a crisp, lively acidity. A near-endless finish with subtle hints of toasted oak and crème brûlée.”

Axel Heinz

VINIFICATION AND AGEING
Upon arrival at the winery, each lot was pressed and fermented separately. After lengthy, gentle pressing and natural decanting over one night, the various lots were fermented in 100% new oak barriques at temperatures of no more than 22°C. Upon reaching the desired sugar and alcohol levels, the fermentation was stopped. Malolactic fermentation did not take place. After racking, the wines were aged for 12 months, after which the various lots were blended. After bottling, the wine was aged for another year prior to release.

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