# Ornello di Frassinello (2014)

- **Producer:** Rocca di Frassinello
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Syrah, Cabernet Sauvignon, Merlot
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €36
- **Contains sulphites:** No
- **When to drink:** Passed
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black plum, eucalyptus, black cherry, black pepper, raspberry, cedar, chocolate, vanilla, cloves, leather, earth, dried fruit, tobacco

## About this wine

Ornello di Frassinello, a Super Tuscan from Maremma Toscana DOC, is named after the traditional herding stick of the Maremma cowboys, known as 'Butteri.' The label itself is a homage to these figures, embodying the spirit of the Maremma land. Rocca di Frassinello, the producer, is a collaboration between Castellare di Castellina and Domaines Barons de Rothschild-Château Lafite, with a winery designed by architect Renzo Piano. The estate is situated in the high Maremma, with vineyards planted on soils composed of schist and clay-rich mixtures. This wine is distinguished by its full character that maintains a sense of freshness and smoothness, partly attributed to the significant presence of Syrah in the blend.

## Interesting facts

- Named after the 'Ornello,' a stick used by Maremma cowboys.
- Label features a Maremma cowboy, symbolizing strength and elegance.
- A Super Tuscan blend from the Maremma Toscana DOC.
- Winery designed by renowned architect Renzo Piano.

## Food pairing

The wine's robust structure and tannins are well-suited to complement the richness of red meats and game. Its balanced acidity can cut through the fattiness of dishes, while its fruit and savory notes can echo or contrast with herbs and spices in the cuisine.

## Wine making process

The winemaking process for Ornello di Frassinello begins with a hand harvest in late August to early September. Vinification takes place traditionally in stainless steel tanks with controlled temperatures. The wine undergoes maceration on the skins for 20-25 days, featuring frequent delestages and pump-overs. Fermentation is carried out by natural yeasts in stainless steel for 15 days at 27°C. Following fermentation, the wine is aged in 225-liter French oak barriques for 6 to 10 months, with a portion potentially being new oak. It then receives an additional 5 to 6 months of bottle aging before release.