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Ornellaia 'Solare' 2017 - Frescobaldi
220,00 €
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DESCRIPTION
For the 12th edition of Ornellaia Vendemmia d'Artista, Tomás Saraceno interprets the “Solar” character of Ornellaia 2017, urging us to reflect on the impact our actions have on the planet. The artist created a work of art for the estate, labels for a limited series of large-format bottles and a label that expresses the vintage character in each case of Ornellaia (one bottle in each case 6x750ml) . The interaction between man and the work of art generates an immediate connection with the complex network of relationships that extend on micro and macro scales, up to the sun. Through touch, the artist invites us to rethink the way we inhabit the world in a poetic and collective way; this interdisciplinary artistic approach pushes the common imaginary beyond individuality. The Salmanazar is then an evolution of the concept. Reminiscent of an atomic structure, the glass spheres of PNEUMA 4.21 × 105 compose majestic cloud-like formations, almost a floating city whose shape and size is constantly changing, modifying the traditional concepts of borders and territories. The suspended sculpture recalls forms that, as Saraceno imagines, could be able to float even only thanks to solar heat, without fossil fuels. The sculpture therefore draws inspiration from the mutual alliance between the sun and the environments inhabited by humans and non-humans, in an invitation to take care and offer new attention to the most important energy source on the planet.
Location Ornellaia - Bolgheri - Castagnetto Carducci (Li)
The harvest took place by hand in 15 kg crates and the bunches were selected on a double sorting table before and after destemming and subjected to soft pressing at the end. Each variety and each parcel was vinified separately. Alcoholic fermentation took place in stainless steel vats at temperatures between 26-30 ° C for a week followed by maceration for a total of about 10-15 days. The malolactic fermentation took place mainly in oak barriques (70% new and 30% first passage).
The wine remained in barriques in the Ornellaia cellar at a controlled temperature for a period of about 18 months. After the first 12 months the assembly was carried out and then reintroduced into the barriques where it spent another 6 months. The wine remains in the bottle for another 12 months before being launched on the market.
NOTES OF THE ENOLOGIST. “Ornellaia 2017 masterfully interprets the year, particularly warm and sunny. The intense and dark color heralds a wine of good concentration; rich and complex nose, it releases aromas of ripe red fruits, accompanied by notes of sweet tobacco and vanilla. When tasted, it reveals an Ornellaia of great balance, a combination of firmness and pleasant freshness. " Olga Fusari - Oenologist - July 2019.
HOW TO SERVE
16-18 ° C
Let the wine 'breathe' at least two hours before serving.
Over 20 YEARS
On spit-roasted feathered game, with black truffle first courses, with great aged cheeses.
ORNELLAIA ESTATE
Semi-hidden at the foot of the hills near Bolgheri, Ornellaia rises a few kilometers from the Mediterranean coast. In the summer months, the cool sea breeze caresses the vineyards and nearby olive groves, while in the winter the hills protect from the cold north winds. Ornellaia believes that a wine should be the most authentic expression of the terroir from which it comes and, right here, combined with the maritime climate, the heterogeneous nature of the land and the estate - of marine, alluvial and volcanic origin - creates a distinct environment where the varieties of red and white can express themselves at their best. The infinite vineyard plots fit into this pristine landscape like tiles in a large mosaic, creating a work of extraordinary beauty, complexity and elegance in a truly unique place. Experience, competence and determination have played their part in enhancing Ornellaia's quality and reputation, but it is the estate itself that is a constant source of inspiration, always suggesting new and exclusive ways to capture its great generosity. Read more
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