Ornellaia Le Serre Nuove

The second wine of the Tenuta dell'Ornellaia estate, "Le Serre Nuove" was introduced in 1997 as a result of a decision to implement an even stricter selection of base wines when creating the blend for the flagship wine — "Ornellaia". Despite its second place in the estate's hierarchy, "Le Serre Nuove" combines the pedigree of the flagship wine, expressed in freshness, accessibility, and softness, with the structure, balance, and intensity characteristic of the great Ornellaia terroir. The wine blend includes Merlot, Cabernet Sauvignon, Petit Verdot, and Cabernet Franc grapes. The harvest is conducted by hand. At the winery, the grapes are sorted twice and then subjected to gentle pressing. Each grape variety and each vineyard block is fermented separately in special stainless steel containers for a week. The fermentation temperature is maintained between 26-30 °C. The wine then undergoes skin maceration, lasting 10-15 days. Malolactic fermentation begins in steel tanks and finishes in oak barrels (25% new and 75% one-year-old). The aging of the wine in French oak barrels lasts for 12 months. After that, the wine is blended and aged for another 3 months. After bottling, "Le Serre Nuove" matures in the winery's cellars for 6 months.