The grapes were de-stemmed and crushed before being introduced partially in wooden fermentors of medium capacity, and partially in stainless steel tanks where alcoholic fermentation took place at a temperature not exceeding 30°C. Maceration continued for a period of 20-25 days after which the wine was introduced into new french oak barriques (50%) and second passage barriques (50%) where it completed its malolactic fermentation. Each grape variety and each vineyard ‘lot’ was aged separately. The wine remained in barriques in the temperature controlled cellars at Tenuta dell’Ornellaia for a period of 18 months after which time the wine was then blended and bottled. A further refinement period of 12 months in the bottle followed, prior to release. Production about 20% less than the previous vintage. Spring started with temperatures above average, resulting in early budding of the vines. The vegetative cycle slowed down following an unexpected frost in mid April, and subsequent rains read more...The grapes were de-stemmed and crushed before being introduced partially in wooden fermentors of medium capacity, and partially in stainless steel tanks where alcoholic fermentation took place at a temperature not exceeding 30°C. Maceration continued for a period of 20-25 days after which the wine was introduced into new french oak barriques (50%) and second passage barriques (50%) where it completed its malolactic fermentation. Each grape variety and each vineyard ‘lot’ was aged separately. The wine remained in barriques in the temperature controlled cellars at Tenuta dell’Ornellaia for a period of 18 months after which time the wine was then blended and bottled. A further refinement period of 12 months in the bottle followed, prior to release. Production about 20% less than the previous vintage. Spring started with temperatures above average, resulting in early budding of the vines. The vegetative cycle slowed down following an unexpected frost in mid April, and subsequent rains until the end of the month. From May the weather became very warm and dry, with summer months particularly hot, reaching temperatures as high as 35°C. The grapes ripened earlier, and harvesting was carried out in ideal conditions during the first part of September. The vintage was exceptional in terms of quality (with grapes that had matured perfectly with good concentration and well matured tannins), while quantities were somewhat lower than average due to the small dimensions of the grapes resulting from the dry summer conditions. 65% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc (hide)