Poggio alle Gazze Ornellaia 2021 Toscana IGT Bianco

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 can be as gentle as a breeze and simultaneously sumptuous and confident.

WINEMAKER’S TASTING NOTES

72% Sauvignon Blanc, 16% Vermentino, 6% Viognier, 6% Verdicchio Alc. : 13.5% vol.

“Poggio alle Gazze dell’Ornellaia 2021 sports its usual bright straw yellow; 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 proves ample and beautifully fresh, and the taste closes in a long savory and mineral finish that well represents the terroir in which it was born.”

Olga Fusari – Enologist – May 2022

THE CLIMATE OF 2021

The 2021 vintage began with a wet and mild winter that allowed the soil’s water reserves to be replenished. After a dry March, sprouting occurred in the first two weeks of April. The gradual rise in temperatures, with normal rainfall, allowed for smooth shoot growth, leading to flowering in excellent condition at the end of May. Since June there has been fully summer weather with slightly higher than average temperatures and a near absence of precipitation, bringing veraison to the last week of July. The drought lasted throughout August and September, but spring rains and deep Bolgheri soils allowed the vines to avoid too much water stress, setting the stage for small, highly concentrated berries with high quality potential.

The white harvest began on August 18 for Sauvignon, followed by Viognier, and concluding in the second week of September with Vermentino.

VINIFICATION AND AGING

The grapes were harvested by hand in 15-kg crates in the early morning hours and immediately cooled upon arrival at the winery to keep all the aromatic potential intact. After careful selection, whole clusters were subjected to slow, soft pressing with maximum attention to protection against oxidation. After static decantation for about 12 hours, the musts were put into 25% new, 25% used, and steel and cement tanks (50%). Alcoholic fermentation took place at temperatures not exceeding 22°C. Malolactic fermentation was not carried out. Maturation was prolonged for 6 months on the lees with bâtonnage scheduled throughout. Blending of the various batches and a light clarification were carried out before bottling. The wine then underwent an additional 12 months of bottle aging before release.

Axel Heinz – Estate Manager