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Description
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Poggio alle Gazze dell'Ornellaia owes its elegant Mediterranean style to the unique microclimate of the estate. This authentic gift of nature allows for the production of a wine, obtained mainly from Sauvignon Blanc grapes, that boasts a sumptuous structure and ripe fruit notes combined in a style of great elegance.
The 2022 vintage in Bolgheri was characterised by a rather classic winter with temperatures close to
seasonal averages, followed by a rather cool and dry start to spring. These climatic conditions
they induced a later budding of the vines compared to the dates usually recorded.
Subsequently, from May onwards, a long period of heat and drought, of about 75 days, has remained in the
our region, putting the vineyard's development cycle to the test. The plants suffered from water stress
consistent during the growth, flowering and veraison phases, generating a year with low production loads.
Fortunately, following these complications, the precipitation due to the characteristic summer storms has
unlocked the situation, reactivating the physiology of the vines which were able to resume the maturation process
of the grapes. The latter unfolded during a month of September ideal for the accumulation of sugars, aromas and
tannins, thanks above all to the freshness of the night temperatures.
The harvest therefore took place in very good conditions, allowing us to choose the ideal date for the collection of
each vineyard and vine. The white harvest began on August 9th with the Sauvignon Blanc
“Poggio alle Gazze dell'Ornellaia 2022 displays a straw yellow color of beautiful intensity. The early harvest date has allowed us to produce a wine that highlights aromas of citrus and exotic fruits, followed by some notes of mint.
The aromatic freshness is confirmed in the mouth with an exceptional balance between breadth and acidity.”
Winemaker's Notes
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Production method
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The grapes were hand-picked in 15 kg crates in the early hours of the morning and immediately cooled upon arrival at the cellar to maintain 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 static decantation for approximately 12 hours, the musts were placed in 23% new barriques, 27% used, and in steel, concrete and wooden 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 regular batonnage throughout the period.
Before bottling, the various batches were blended and lightly clarified.
The wine was then subjected to a further 12-month refinement in the bottle before being released to the market.
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Food pairings
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Excellent with fish-based appetizers, both cooked and raw.
Perfect with first courses, risottos, soups and fish-based second courses.
It also goes well with medium-bodied white meat dishes.
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