GRAPE VARIETY: Lagrein (short stalk)<br />SOIL TYPE: Alluvial soil of porphyric origin and moraine soil<br />TYPE OF GROWING: pergola, with one truss / cane<br />PLANT DENSITY: 5000 - 8500 canes /ha<br />CROPPING AGE OF THE VINE STOCKS: 25 years<br />QUALITY IMPROVING MEASURES: Thinning of 50% of the grapes in July.<br />HARVEST: First to second week of October; the grapes are harvested, placed in small plastic boxes and dried under cover until Christmas.<br />VINIFICATION: De-stemming and subsequent fermentation in stainless steel tanks at controlled fermentation temperature with a maceration period of about 10 days.<br />VINIFICATION: End of fermentation in concrete barrels and malolactic fermentation in new barriques and tonneaux. The wine is barrel-aged for at least 16 months before<br />bottling.<br />COLOUR: Almost black violet<br />AROMA: Dried forest fruits, man chocolate, leather<br />TASTE: Very warm, powerful tannins, dense and persistent, slightly bitter.<br />

ORNELLAIA 2020 'LA P ROPORZIONE'<br />- BOLGHERI DOC SUPERIORE RED<br />Ornellaia was born from the encounter between nature and thought. Ancient and complex soils dialogue through the wisdom of man with a delicate microclimate that finds<br />its echo and mirror in the Mediterranean Sea. Long ageing accompanies the estate's great wine to its fullest expression, revealing over time its finesse, breadth and<br />generosity.<br /><br />E NOLOGIST'S TASTING NOTES<br />50% Cabernet Sauvignon, 32% Merlot, 13% Cabernet Franc, 5% Petit Verdot Alc. 14.5% vol. 'With its usual intense ruby red colour, Ornellaia 2020 is characterised on the<br />nose by aromas of ripe red fruit and delicate notes of vanilla and sweet tobacco. On the palate the wine is soft and velvety, with a pleasant, enveloping mouthfeel that invites<br />a second sip. The tannic texture is dense and at the same time elegant and the finish is savoury and beautifully persistent.' - Olga Fusari - Winemaker - July 2022<br /><br />THE CLIMATE OF 2020<br />After a mild and rainy winter, March saw a temporary drop in temperatures with a few nights below 0°C right at the start of budding in the last week of the month. The newly<br />budded shoots were, however, still protected by the cotton bud tissue, which prevented frost damage. The rest of spring saw generally warm weather with normal rainfall,<br />ensuring regular vegetative development until flowering, which took place between 20 and 25 May. In June, a passage of heavy rainfall towards the middle of the month was<br />followed by a very long dry period with a substantial absence of rain and torrid temperatures until the end of August. The veraison took place evenly and quickly between 20<br />and 25 July, starting the ripening of the grapes under a blazing sun. Rains arrived at the end of August, which led to a considerable drop in temperatures, with night-time<br />lows as low as 13°C, ideal conditions for completing the ripening of the Merlots. They were harvested early and quickly, in just two weeks, in order to preserve as much<br />freshness and fruitiness as possible, just in time to avoid a sudden week-long heat wave where the thermometer marked up to 37°C, causing sugar levels to soar for all the<br />varieties still to be harvested, leading us to begin harvesting Cabernet Franc and Cabernet Sauvignon from the young vineyards as early as 17 September. Towards the end<br />of September, a passage of rain finally brought the weather conditions back to normal, the water absorbed by the grapes lowered the alcohol levels back to normal values,<br />allowing us to conclude the harvest of Cabernet Sauvignon and Petit Verdot on 3 October.<br /><br />VINIFICATION AND FINING<br />Harvesting was carried out by hand in 15 kg crates and the grapes were sorted on a double sorting table before and after destemming and then subjected to a soft crushing.<br />In 2016, optical sorting was introduced in addition to manual selection to further increase the quality of the selection. Each variety and each plot was vinified separately.<br />Alcoholic fermentation took place partly in stainless steel vats and partly in concrete vats at temperatures between 26 and 30°C for a week, followed by a maceration period<br />of around 15 days, with a total stay in the vats of around three weeks. Malolactic fermentation took place mainly in oak barrels (70% new and 30% second passage). The<br />wine remained in barriques in the<br />Ornellaia cellar at a controlled temperature for a period of about 18 months. After the first 12 months, it was blended, then reintroduced into the barriques, where it spent a<br />further 6 months. The wine remained in the bottle for 12 months before release. - Axel Heinz - Estate Manager<br />

Tignanello 2018<br />Classification: Toscana IGT<br />Vintage 2018<br /><br /><br />Climate: The 2018 season in Chianti Classico opened with a rather regular winter in terms of both temperatures and rainfall; despite these climatic conditions, the vineyards<br />began their budding activity a week earlier than the historical average for the area. The spring period, and in particular May, was characterised by frequent rainfall and slightly<br />lower than usual temperatures, while June and July were dry and fairly warm, without ever experiencing extreme conditions. A few rainfalls in August and a dry, breezy<br />period in September and October allowed the grapes to ripen in an ideal manner, guaranteeing a good sugar content and excellent polyphenolic ripening. The harvest began<br />around 20 September for the Sangiovese and ended on 12 October with the picking of the Cabernet.<br /><br />Vinification: as usual, the climatic conditions of the harvest required a great deal of attention both in the vineyard during the harvest operations and in the cellar when the<br />grapes arrived, where sorting and initial processing were fundamental to achieving an optimal final result.<br />During the fermentation process in truncated cone tanks, the musts were macerated with extreme attention to the preservation of aromas, the extraction of colour and the<br />management of the sweetness and elegance of the tannins. Racking took place only after careful daily tastings. Once the skins were separated from the wine, malolactic<br />fermentation began in barriques to enhance the finesse and complexity of the aromas. The ageing process took place in French and Hungarian oak barrels, partly new and<br />partly second passage, for a total period of about 14-16 months; after an initial period of ageing in separate lots, these were assembled to complete the evolution in wood.<br />The wine, made mainly from Sangiovese grapes and a small part of Cabernet Sauvignon and Cabernet Franc, was aged for a further 12 months in the bottle before being<br />presented on the market.<br /><br />Historical data: Tignanello is produced exclusively from the vineyard of the same name located at Tenuta Tignanello on 57 hectares of south-west facing, calcareous soil with<br />tufaceous elements, at an altitude of between 350 and 400 metres above sea level. It was the first Sangiovese to be aged in barriques, the first modern red wine blended with<br />non-traditional varieties, such as Cabernet, and among the first red wines in Chianti not to use white grapes. Tignanello, originally 'Chianti Classico Riserva vigneto<br />Tignanello' was first vinified from a single vineyard with the 1970 vintage, when it contained 20% Canaiolo and 5% Trebbiano and Malvasia, and was aged in small oak<br />barrels. With the 1971 vintage it became a Tuscan table wine, was called Tignanello and with the 1975 vintage the white grapes were totally eliminated. Since 1982, the<br />composition has remained unchanged. Tignanello is only produced in the best vintages; it was not produced in 1972, 1973,1974, 1976, 1984, 1992 and 2002.<br /><br />Tasting notes: deep and intense ruby red in colour, Tignanello 2018 strikes the nose for its complexity: notes of ripe red fruit, black cherry, sour cherry and currant, combine<br />with sweet hints of vanilla, mint and delicate sensations of white pepper and myrtle. On the palate it is rich and balanced: the soft and silky tannins are supported by an<br />excellent freshness that can give length, elegance and persistence of taste.<br /><br />Alcohol content: 14,50 %.<br />