'Fraxinus Ornus' is the Latin name of the manna ash. Ornellaia owes its name to this ancient Mediterranean plant
This sweet wine is also dedicated to her, the fruit of the late harvest of a very small vineyard. Time, experience
and meditation.
TASTING NOTES FROM THE WINEMAKER
100% Petit Manseng Alc.: 13.5% vol. Residual sugars: 130 g/L A.T.: 6.64 g/L
“Ornus dell'Ornellaia is inspired by the passion for our territory and the desire to explore its potential
produce great sweet drying wines, favored by the mild and particularly windy season typical of autumn
Bolgheri. Ornus dell'Ornellaia 2020 appears in the glass with the classic golden yellow color that characterizes it. The
the nose is intense and complex: sweet aromas of honey and quince are accompanied by typical notes of dried apricot.
When tasted it shows a citrus profile and a sensation of freshness that give verticality and pleasantness to the sip."
Olga Fusari - Winemaker
THE CLIMATE OF 2020
After a mild and rainy winter, March saw a temporary drop in temperatures with some
night below 0°C right at the beginning of budding, in the last week of the month. The newly bloomed shoots
however, they were still protected by the cottony tissue of the gem, which prevented damage from frost. The rest
of spring saw generally warm weather with normal rainfall, ensuring regular
vegetative development until flowering which occurred between 20 and 25 May. In June a rainy passage of
great intensity towards the middle of the month was followed by a very long period of drought with substantial
no rain and scorching temperatures until the end of August. The veraison took place evenly and quickly
between 20 and 25 July, starting the ripening of the grapes under a blazing sun.
The Petit Manseng harvest took place in the first ten days of October, in two consecutive steps aimed at
select only the perfectly dried portions of the bunch.
VINIFICATION AND AGING
Upon arrival in the cellar, each harvest produced a vinification batch which was pressed and vinified
separately. After a long and soft pressing, and a natural decanting overnight, the various batches were
fermented in 100% new oak barriques with temperatures no higher than 22°C. Upon reaching
of the desired sugar and alcohol balance, fermentation has been blocked. It was not performed
malolactic fermentation. After being decanted, the wines aged for 12 months, after which
the blend of the various lots was created. After bottling the wine was subjected to a further year
of refinement before introduction on the market.