Masseto - Toscana IGT 1999 b5952cb1c3ab96cb3c8c63cfb3dccaca

Masseto - Toscana IGT 1999 b5952cb1c3ab96cb3c8c63cfb3dccaca

The Winter was slightly colder than that of 1998 and therefore budding took place a week later, occurring late March. b5952cb1c3ab96cb3c8c63cfb3dccaca Spring saw average temperatures and rainfall which enabled the vegetative cycle to fully recuperate and flowering took place at the end of May. b5952cb1c3ab96cb3c8c63cfb3dccaca The excellent climatic conditions during this time meant that fruit set was superior to the average. b5952cb1c3ab96cb3c8c63cfb3dccaca A hot summer without rainfall lead to an early ‘verasion’ compared to 1998 and the fine conditions enabled grapes to develop uniformly. b5952cb1c3ab96cb3c8c63cfb3dccaca At the end of July the grapes were thinned in order to ensure ripening could proceed under optimum conditions. b5952cb1c3ab96cb3c8c63cfb3dccaca The harvest of the grapes for Masseto started in the second week of September and continued for 7 days under fine conditions. b5952cb1c3ab96cb3c8c63cfb3dccaca Fruit quality was exceptional. b5952cb1c3ab96cb3c8c63cfb3dccaca Each vineyard parcel was individually harvested by hand and collected in 15kg baskets and hand sorted on tables prior to being destemmed and lightly crushed. b5952cb1c3ab96cb3c8c63cfb3dccaca Alcoholic fermentation was carried out in a combination of 65 Hl and 125 Hl wooden tanks. b5952cb1c3ab96cb3c8c63cfb3dccaca Fermentation temperatures were moderately high ranging from 27-30 ° C, peaking at 30-31 ° C. b5952cb1c3ab96cb3c8c63cfb3dccaca Each vineyard parcel were vinified and aged separately to allow maximum flexibility during final blending. b5952cb1c3ab96cb3c8c63cfb3dccaca Post-fermentation maceration proceeded for a period of 21-28 days. b5952cb1c3ab96cb3c8c63cfb3dccaca The wines were then drained to 100% new French oak barrels. b5952cb1c3ab96cb3c8c63cfb3dccaca Malolactic fermentation was carried out in barrels. b5952cb1c3ab96cb3c8c63cfb3dccaca The wine remained in oak in the temperature controlled cellars at Tenuta dell’Ornellaia for a total period of 24 months. b5952cb1c3ab96cb3c8c63cfb3dccaca After the first 12 months, the various components were assembled and the wine returned to barrique for a further 12 months of aging. b5952cb1c3ab96cb3c8c63cfb3dccaca The final blend was gently fined with albumin prior to bottling. b5952cb1c3ab96cb3c8c63cfb3dccaca The wine then remained in the cellars for a further 12 months prior to release. b5952cb1c3ab96cb3c8c63cfb3dccaca