Poggio alle Gazze 2023 Tenuta dell' Ornellaia

Tasting Note Poggio alle Gazze 2023

Initially, aromas of grapefruit and lime zest emerge, then something greener behind it, cut grass and a touch of boxwood. On the palate, liveliness stands out more than richness, with a salty, mineral finish and citrus acidity driving the aftertaste. The alcohol content is lower than usual for the vintage, about 0.5 to 1 degree lower, making the wine feel lighter.

Grape Varieties

Sauvignon Blanc on its own. In the Tuscan coast, citrus and grassy notes stand out more than excessive tropical fruit flavors, and the 2023 vintage has maintained a good level of acidity that makes Poggio alle Gazze light and refreshing.

Cellaring Potential

Best enjoyed by 2032. Acidity is the backbone of this wine. Serve the 2023 Poggio alle Gazze at 8-12°C; a brief decanting will allow the aromas to unfold more fully.

About Tenuta dell' Ornellaia

Bolgheri's coastal strip, between the Tyrrhenian Sea and the hills of Castagneto Carducci in the province of Livorno, is where Tenuta dell' Ornellaia grows classic Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot, plus Sauvignon Blanc and some other white varietals for the Poggio alle Gazze white. Lodovico Antinori started the estate in 1981, and the first vintage was released in 1988 ( the 1985). Ownership shifted more than once after that, through Robert Mondavi, until the Frescobaldi family took full control in April 2005. Masseto, once part of the estate, became a separate winery in 2019, though production manager Marco Balsimelli still oversees both. Soils mix marine, alluvial material, and sea breezes cool the vineyards through summer. That shows in the wines. 

Terroir & Climate

Bolgheri is situated between the Tyrrhenian Sea and gentle hills and belongs to Castagneto Carducci in the province of Livorno. In summer, cool sea breezes sweep through the vineyards, slowing sugar accumulation and preserving the grapes' acidity. This is a crucial factor for the Sauvignon Blanc variety, which tends to lose its aroma quickly in hot weather. The soil is a mixture of marine deposits and alluvial sediments. Since the Tuscan coast maintains a consistently hot and dry climate, the vineyard follows its own schedule for harvesting.

Winemaking

Sauvignon Blanc is vinified on its own at Ornellaia, no Sémillon, which differs from the practice followed for Bordeaux.

The grapes are harvested by hand in the early morning into 15-kilogram crates and immediately chilled in the cellar to preserve their aromatic compounds. After sorting, the whole bunches are pressed slowly and gradually, taking great care to prevent oxidation. The must is left to settle by gravity for approximately twelve hours, after which the batches are separated: part is transferred to barriques (a quarter of which are new and a quarter have been used once), whilst the remainder goes into stainless steel and concrete vats.

Fermentation takes place at a temperature below 22 degrees, and the wine is deliberately not subjected to malolactic fermentation, which allows the acidity to be preserved in its original form. It is then aged for six months on fine lees with regular bâtonnage until the final blend is formed.

After light fining, the wine is aged for a further twelve months in bottles.

Food Pairing

The acidity is what makes this wine a perfect pairing for dinner. It neatly balances richness and saltiness without overpowering the delicate flavors.

• Sea bass or branzino, grilled over charcoal and served with lemon
• Fresh goat's cheese, the classic Sauvignon Blanc match
• Smoked salmon, where the green notes work better than oak would
• White asparagus with butter