The history of the Ornellaia Estate begins in the 1980s when the brothers Lodovico and Piero Antinori divided the Bolgheri property belonging to the family. Lodovico set out with the Ornellaia project with a very clear idea in mind, that is to create a winery in Tuscany on the Californian model, where quality and experimentation and then marketing and brand creation went hand in hand. Thus the Russian winemaker André Tchelistcheff was consulted, who had achieved very important results in the creation of the Napa Valley as we know it today, and Federico Staderini, a talented young man. Around the beginning of the nineties, the collaboration with Michel Rolland and other important names in the world wine scene began. Around the end of 1999 the company was acquired by the Californian giant Mondavi and by the Frescobaldis. The new group immediately invested in the quality of the products by calling the oenologist Thomas Duroux from Bordeaux, and putting Leonardo Raspini in charge of the agronomic sector department. In 2005, the Frescobaldi family acquired the entire estate and hired Axel Heinz, who is still the winemaker on the estate. The continuous succession of important properties and figures in the world winemaking field has meant that in a very few years this reality has become a reference reality not only for the area but throughout the world.
After a static decantation of about 24 hours, the musts were placed entirely in barriques, 30% new and 70% used, to carry out the alcoholic fermentation at temperatures not exceeding 22°C. Malolactic fermentation was not carried out. Maturation continued for 10 months on the lees with periodic bâtonnage throughout the period and ended in steel tanks for another 2 months.
Straw yellow color with golden reflections. On the nose aromatic notes intertwined with great elegance and minerality. Robust on the palate but characterized by a unique style.
Excellent in combination with both steamed and smoked fish, it also goes well with shellfish, spaghetti with clams, battered vegetables and medium-aged cheeses.