Ottella
Ottella RosesRoses 2023
Regular price
HKD143.00
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| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Corvina, Lagrein, Rondinella |
| Aging | At the end of fermentation, the wine is separated from the lees to avoid malolactic fermentation. |
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
Pasta
Fish
Cheese
Poultry
White fish
Producer
Ottella
From this winery
- Start up year: 1960
- Oenologist: Domenico Mazzotta, Lodovico Montresor
- Bottles produced: 600.000
- Hectares: 90
The Montresor family has been running Ottella for four generations. The company was started by Lodovico, father of Francesco and Michele, a wine entrepreneur and a passionate art collector. A long history: in the book La provincia di Verona e i suoi vini, 1900, the historian Giovan Battista Perez testifies that the Montresor family was the only one to produce Lugana in the province of Verona in 1905.
Ottella is a company with 90 hectares in Lugana. Lodovico and Lamberto work alongside their father and uncle in the company... from father to son: past, present and future. An Italian story, a beautiful one. Read more
Ottella is a company with 90 hectares in Lugana. Lodovico and Lamberto work alongside their father and uncle in the company... from father to son: past, present and future. An Italian story, a beautiful one. Read more
| Name | Ottella RosesRoses 2023 |
|---|---|
| Type | Rosé still |
| Denomination | VdT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Corvina, Lagrein, Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Ottella |
| Origin | Hills of Alto Mincio |
| Soil composition | Morainic |
| Cultivation system | Spurred cordon |
| Yield per hectare | 90 q. |
| Harvest | In the last ten days of September, beginning of October. The harvest and bunch selection are done strictly by hand, the grapes are placed in small 18 kg crates. |
| Fermentation temperature | 18 °C |
| Fermentation | 14 - 18 days. |
| Wine making | Destemming by oscillation, followed by a strict winemaking process after maceration on the skins for about 10 2 hours at a controlled temperature, the naturally free-run must obtained is a light onion-skin pink colour; then it ferments for 14 - 18 days at a temperature of 18 °C. |
| Aging | At the end of fermentation, the wine is separated from the lees to avoid malolactic fermentation. |
| Allergens | Contains sulphites |