This is the area definined as “Masseto Alto”. Strong scirocco winds from Africa between late August and early September hastened the ripening process, particularly in early-ripening varieties such as Merlot its harvest was one of the earliest and most rapid in Masseto’s history.Īt the top of the Masseto hill, at an elevation of about 120 meters above sea level, the soils consist of loose clays and sand with many pebbles, which bless the wine with a marked elegance. Summer was practically rainless, and hot, with temperatures often rising above 35☌ and very narrow day-night temperature differences. May was dry, but the rains returned in June, without however negatively impacting vine growth or flowering. The 2009 growing season saw a Winter and early Spring that were cool and rainy, and budbreak occurred in line with past years. The estate's Le Volte is a blend of Tuscan Sangiovese with Bordeaux's Cabernet Sauvignon and Merlot that can be considered a "Young Ornellaia." They also produce Le Serre Nuove, the "second Ornellaia," and Masseto, one Bolgheri's greatest wines! The final cuvee is assembled to evoke the vinous finess of the Cabernet highlighted by ripe, aromatic notes of Merlot in an elegant yet firm style balancing fruit, acidity, oak, and tannic backbone. The juice remains unblended until the wines have spent approximately one year in small French barriques. Maceration takes place over a period of 25-32 days at a temperature not exceeding 30 degrees Celsius, during which time the wine completes its alcoholic fermentation. All grapes are destemmed, gently pressed, and introduced into either wooden or stainless steel fermentation vessels. The clones of diverse origins yield a rich palette of nuances. The 63 acres of predominantly Cabernet Sauvignon and Merlot, with small plantings of Cabernet Franc vines, lie on elevated parcels composed of clay, gravel, and loam soils. With the same name as the winery, a reference to the grove of flowering ash trees surrounding it, Ornellaia is the estate's principal wine. With producers like Tenuta San Guido Sassicaia, Antinori, Grattamacco, and Le Macchiole among others, Bolgheri is the hotbed of winemaking momentum in Toscana. Located in Tuscany's tiny coastal DOC of Bolgheri, the estate was one of the first to plant vines in the area.
Even the estate's "second" wines demonstrate high quality grape growing and flawless production methods. In the capable hands of winemaker Thomas Duroux and consultant Michel Rolland, the estate continues its long-standing, stellar record of world-class wine production. Tenuta dell'Ornellaia makes outstanding wines even in poor vintages - better than any other. After bottling, the wine was aged for an additional 12 months prior to release. The wine was then blended and reintroduced into the barrels for another year, making a total of 24 months. Afterwards, malolactic fermentation took place in 100% new oak barrique, and the different lots were kept separate for the first 12 months of maturation. Fermentation took place in both steel and wood tanks, followed by 15-20 days maceration at a temperature between 25 and 30° C.
Six different lots were vinified separately. The bunches, hand harvested in 15kg crates, were carefully sorted by hand on a double sorting table before and after destemming and then subjected to a gentle crushing. Lastly, the lower rows grow on less clayey soil which lends the wine its fullness, warmth and generosity. In the sloping part of the vineyard (with about a 10% gradient), grey clay predominates and gives the wine its structural backbone. At the top of the hill, at around 120 metres above sea level, the loosest ground is made up of clay and sand with numerous pebbles and, this contributes to the elegant nature of the wine. The wine is the synthesis of its singular 7 hectare vineyard formed of three types of soil. The gentle breezes coming off the sea during the war summer months, the intensity of the sunlight and the specificity of the unique soils, allow the vines to develop and ripen gradually and contribute to granting Masseto its enchanting combination of freshness and ripeness. Blessed with the generosity of a Mediterranean climate, this small vineyard enjoys breath-taking views, which stretch to the Tuscan coast, and a mosaic of different soils including an exceptional presence of grey clay.
The first vintage was called very simply ‘Merlot’ but, from 1987, it has taken on the name of its vineyard ‘Masseto’.
This small, exceptional and legendary cru has soon become a collector’s item sold in auctions all over the world. Masseto was born ‘almost by chance’ in 1986 when it was decided to vinify the Merlot from the Masseto vineyard alone as it ‘promised well’.
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