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The tasting |
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Deep ruby with violet highlights. |
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Aromas of red and black fruits mixed with notes of spices and cocoa. |
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Rich and elegant, with bold notes of dark, ripe fruits. This is a powerful wine, with well-integrated toasted accents that complement its concentration, giving the wine impressive length and balance. |
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The sommelier's advice |
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Decant and serve between 14 and 16°C in a large glass. |
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Grilled red meats, prime rib, rack of lamb, Italian cheeses. |
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From now until 2037, and even longer for enthusiasts. |
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The estate and the wine |
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A marvel of Italian viticulture, elevated to the ranks of "super Tuscans," Ornellaia forever leaves its mark on the global wine industry. Nestled on an exceptional vineyard heritage, in one of Italy's greatest terroirs, the estate enjoys an ever-growing reputation, justified by flamboyant cuvées crafted with top-notch artisanal expertise.
Since 1981, Tenuta dell’Ornellaia has been producing exceptional wines that captivate the world, including the legendary Masseto cuvée, which has become a distinct cru, vinified separately. It is in the picturesque Tuscan village of Bolgheri that one of these world-class icons is born, competing with the most sought-after Bordeaux wines like Petrus or Cheval Blanc, yet never losing its Italian identity. |
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The 2017 IGT Toscana Rosso reflects in the sound of its name the relief of its terroir: a small hill rich in clays, planted with 7 hectares of exclusively hand-worked merlot. This vintage continues the success of the cru at a high level. The altitude, proximity to the sea, and the alternation of hot days and cool nights contribute to the sophistication of the cuvée, but that's not all. The long and controlled wood aging, along with a year of bottle rest, propel a powerful wine, with evident toasty notes but so finely tuned to this concentration that it beautifully stretches the wine. It's a rich, ripe, and exuberant vintage that will please enthusiasts of this style. Decanting for several hours before serving is imperative. Rated 97/100 by Parker. |
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Harvested by hand. The bunches are sorted and destemmed by hand. Six different batches are vinified separately. Fermentation takes place in steel and wood vats, followed by a 15-20 day maceration at a temperature of between 25 and 30°C. This is followed by malolactic fermentation in 100% new oak barrels, after which the batches are separated for 12 months of maturation. The wine is then blended and returned to the barrels for a further year, for a total of 24 months. After bottling, the wine is aged for a further 12 months. |
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AWARDS |
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Robert Parker : 97/100 |
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