Poggio alle Gazze Ornellaia 2019

Poggio alle Gazze dell’Ornellaia owes its elegant Mediterranean style to the unique microclimate of the estate. This authentic gift of nature makes it possible to produce a wine, obtained mainly from Sauvignon Blanc grapes, which boasts a sumptuous structure and ripe fruity notes combined in a style of great elegance.

CLIMATE 2019

78% SAUVIGNON BLANC
16% VERMENTINO
6% VERDICCHIO

The 2019 vintage was characterized by a very variable climate, which alternated periods of cold and rain with long periods of drought and heat. After a normal winter, budding took place in the first week of April. The cold and rainy conditions throughout April and May significantly slowed down the vegetative development, leading to flowering 10 days later than the average. In June, a very hot and rainless weather suddenly arrived, with temperature peaks of 37 ° C reached at the end of the month. Throughout the summer, the weather remained warm and sunny with temperatures well 2 ° C above average and with 45 consecutive days without rain. In the last week of July, the long period of drought was interrupted by two days of rain, allowing the temperature to be brought back to the seasonal norm, with ideal conditions for ripening. The harvest of the Sauvignon Blancs began on August 19th and lasted until the first days of September. The Viognier were harvested in the last days of August while the later varieties, Vermentino and Verdicchio, reached maturity in mid-September.

VINIFICATION AND AGING

The grapes were harvested by hand in 15 kg crates early in the morning and immediately cooled upon arrival in the cellar to keep all the aromatic potential intact. After careful selection, the whole bunches were subjected to a slow and soft pressing with maximum attention to protection against oxidation. After a static decantation of about 12 hours, the musts were placed in new barrels for 25%, used for 25%, and in steel and cement tanks (50%). Alcoholic fermentation took place at temperatures no higher than 22 ° C. Malolactic fermentation was not carried out. The maturation lasted for 6 months on the lees with expired batonnage for the whole period. Before bottling, the blend of the various batches and a light clarification were made. The wine was then subjected to further refinement in the bottle for 12 months before being placed on the market.

Axel Heinz – Estate Manager

ACKNOWLEDGMENTS

Antonio Galloni 92

Wine Advocate 91

James Suckling 92