Ornellaia 1999 Magnum

Description

On harvesting, the grapes were destemmed and crushed before being introduced partially in wooden fermentors 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 transferred into new French oak barriques (60% new and 40% once-used) where it completed its malolactic fermentation. Each single 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 the first 12 months the master blend was made and the wine was reintroduced into the barriques for the remaining 6 months period and then bottled. A further refinement period of 12 months in the bottle followed, prior to release.