||11% Cabernet Franc, 51% Cabernet Sauvignon, 32% Merlot, 6% Petit Verdot
||After a significantly delayed 2010 vintage, 2011 was marked by very hot, dry weather, which brought on an earlier than average harvest.
||The clusters were hand-picked into 15-kg boxes.
||Clusters are selected by hand on a double sorting table, before and after destemming, and finally soft-pressed. Each grape variety and single vineyard block was vinified separately.
||Fermentation took place in stainless steel tanks at temperatures between 26-30°C for one week, followed by 10-15 days of maceration on the skins. The malolactic fermentation took place primarily in oak barriques, 70% new and 30% once-used.
||Mature in barriques, in Ornellaia’s temperature-controlled cellars for about 18 months. After the first 12 months of maturation, the wine was assembled and then returned to the barriques for an additional 6 months. After bottling, the wine aged a further 12 months prior to release.
||To pair with red meats, seasoned game or aged cheeses.