Poggio Alle Gazze from world famous Tuscan winery Ornellaia is the number two white wine from this top producer. This is an elegant Mediterranean style wine, made predominantly from Sauvignon Blanc grapes, and displays a firm structure and ripe fruit while maintaining great finesse.
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|Grapes||69% Sauvignon Blanc, 16% Vermentino, 8% Verdicchio, 6% Viognier|
|Wine style||Dry white wine|
|Pairs with||It goes perfectly with dishes based on vegetables or fish. Excellent also with white meats. Try it with fried eggs with asparagus. Serving temperature 10-12 C.|
|Bouquet||Classic notes of citrus and exotic fruits, underlined by subtle floral notes.|
|Taste||Crisp with a vibrant and expressive fruity note. A smooth and soft texture combines with a juicy acidity and concludes with a mineral finish.|
|Maturation||The wine matured on the fine lees for 6 months, with regular batonnage. After the assemblage of the final blend the wine rested an additional 12 months in the bottle before release.|
|Classification||Toscana Bianco I.G.T.|
The Ornellaia production philosophy revolves around an obsession with excellence – at all levels. Every choice made is of absolute importance and implies an all-consuming attention to detail. At no point in the production process are shortcuts allowed or tolerated in order to succeed harvesting grapes and producing wines that are of the very highest quality irrespective of the climatic conditions in any particular year.
The vines for the Poggio Alle Gazze white wine grow in Ornellaia’s many vineyards in Bolgheri in Tuscany. The diverse nature of the soils in the vineyards – marine, alluvial and volcanic – coupled with a maritime climate create an environment in which the vine varietals can express themselves to the full.
The grape clusters were hand-picked in the early morning hours and immediately chilled on arrival at the cellar in order to fully preserve their aromatic compounds. After a meticulous quality selection, the whole clusters were given a very slow, gradual pressing, while great care was exercised to prevent oxidation of the fruit. After gravity settling the separate lots of must were put in barriques, in steel tanks or in concrete and oak vats. Fermentation temperatures did not exceed 22°C, and the wine did not go through malolactic fermentation. The wine matured on the fine lees for 6 months, with regular bâtonnage throughout the period, followed by the assemblage of the final blend. After a light fining, it rested an additional 12 months in the bottle before release.
Longevity 5-10 years.