POGGIO ALLE GAZZE DELL'ORNELLAIA 2021<br />TUSCANY IGT BIANCO<br /><br />Horizon over the Mediterranean and roots firmly planted in Ornellaia's deepest identity. Poggio alle Gazze reveals with freshness and stubbornness a genius loci that knows<br />how to be as delicate as a breeze and at the same time sumptuous and self-confident.<br /><br />E NOLOGIST'S TASTING NOTES:<br />72% Sauvignon Blanc, 16% Vermentino, 6% Viognier, 6% Verdicchio Alc. 13.5% vol. 'Poggio alle Gazze dell'Ornellaia 2021 displays its usual brilliant straw yellow colour;<br />the nose is complex and seductive, in a riot of citrus notes, exotic fruits, white flowers, accompanied also by scents of cut grass and asparagus. In the mouth, the wine<br />reveals itself to be ample and beautifully fresh, and the taste closes in a long, savoury and mineral finish that well represents the terroir in which it was born.' - Olga Fusari -<br />Winemaker - May 2022<br /><br />THE CLIMATE OF 2021<br />The 2021 vintage began with a rainy and mild winter that allowed the soil's water reserves to be replenished. After a dry March, budding took place in the first two weeks of<br />April. The gradual rise in temperatures, with normal rainfall, allowed the shoots to grow steadily, leading to flowering in excellent conditions at the end of May. From June<br />onwards, fully summery weather set in, with slightly higher than average temperatures and almost no rainfall, leading to veraison in the last week of July. The drought lasted<br />throughout August and September, but the spring rains and the deep soils of the Bolgheri area allowed the vines to avoid too much water stress, creating the conditions for<br />small, highly concentrated grapes with high quality potential. Harvesting of the whites began on 18 August for the Sauvignon, followed by the Viognier, and concluded in the<br />second week of September with the Vermentino.<br /><br />VINIFICATION AND AGEING<br />The grapes were harvested by hand in 15 kg crates in the early hours of the morning and immediately cooled on arrival at the winery to maintain all their aromatic potential<br />intact. After careful selection, the whole bunches were subjected to a slow, soft pressing with maximum attention to protection against oxidation. After static decantation for<br />about 12 hours, the musts were placed in new barriques (25%), used barriques (25%), and steel and cement vats (50%). Alcoholic fermentation took place at temperatures<br />not exceeding 22°C. Malolactic fermentation was not carried out. Maturation continued for 6 months on the lees with bâtonnage throughout the period. Before bottling, the<br />blending of the various batches and a light clarification were carried out. The wine then underwent a further 12 months of bottle ageing before release. - Axel Heinz - Estate<br />Manager<br />
Price
€56.40
