Ornellaia Le Serre Nuove 2023

Ornellaia Le Serre Nuove 2023, Bolgheri in balance

There is one pairing in Le Serre Nuove 2023 that I particularly love in Bolgheri: ripe fruit, discreet spices and a structure that doesn't try to mask its freshness. This red from Tenuta dell'Ornellaia makes you want to linger over its nuances, glass after glass, rather than being impressed by its name alone.

Bolgheri, between Bordeaux influences and the Mediterranean

Made in Bolgheri, in Tuscany, a few kilometers from the Mediterranean coast, this wine is labeled DOC Bolgheri Superiore. The Tenuta dell'Ornellaia estate was founded by Marquis Lodovico Antinori, inspired by Bordeaux estates such as Lafite and Latour. In this terroir with its favorable microclimate, French grape varieties have found a distinctive place: Le Serre Nuove blends Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. This second wine of the estate benefits, according to its presentation, from the same careful attention as the flagship Ornellaia.

The 2023 vintage combines 44% Merlot, 37% Cabernet Sauvignon, 11% Cabernet Franc and 8% Petit Verdot. The grapes are hand-harvested into small crates, then sorted on two sorting tables. Each grape variety and each parcel is vinified separately; fermentations take place partly in stainless steel tanks and partly in concrete tanks, before a maceration of about ten to fifteen days. After malolactic fermentation, the wine is aged in oak barrels. The vintage description indicates eighteen months of barrel aging.

To the eye, its deep red color announces a wine of presence. The nose opens on ripe plum and cherry, accompanied by a touch of licorice and a hint of black pepper. On the palate, the fruit remains expressive and rests on a robust tannic framework, balanced by the freshness of the berries. It is precisely this dialogue between spices and fruit that holds my attention: the aromas answer each other without either one entirely taking over. The 2023 result combines concentration and elegance, with an assertive yet balanced expression.

At the table, for generous cooking

I would serve it with grilled or roasted meat, for example beef seared over fire or herb-crusted lamb, whose texture can stand up to the tannins and whose flavors will complement the ripe fruit. It will also find its place alongside an aged cheese, for a meal that takes its time. Open it when you feel like a structured red that is still lively with freshness, and let it sit in the glass for a few moments so that plum, cherry and spices can unfold. A bottle to share over a refined dinner, without turning the occasion into a ceremony.