Ottella
Roses Roses 2023
| 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 taken off the lees to avoid malolactic fermentation. |
Description
Still rosé from Veneto, 12% ABV, produced by Ottella. Blend of Corvina, Lagrein, and Rondinella, 0.75L bottle, 2023 vintage. A wine that tells the story of a family that has led Ottella for four generations. Harvesting and selection are strictly done by hand, with the grapes placed in small 18kg crates. Destemming is followed by a 10-2 hour maceration on the skins at a controlled temperature, resulting in a naturally drained must with a light onion-skin pink color. Fermentation follows for 14-18 days at 18°C. An enveloping nose with fruity notes of white peach and a pleasant minerality. Light onion-skin pink color. A wine of remarkable finesse, balance, and character supported by a fresh acidity.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1960
- Oenologist: Domenico Mazzotta, Lodovico Montresor
- Bottles produced: 600.000
- Hectares: 90
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 | Upper Mincio hills |
| Soil composition | Moraine |
| Cultivation system | Spurred cordon |
| Yield per hectare | 90 q. |
| Harvest | In the third decade of September, beginning of October. ing and selection are carried out strictly by hand, the grapes are placed in small 18 kg crates. |
| Fermentation temperature | 18 °C |
| Fermentation | 14 - 18 days. |
| Wine making | De-stemming by swinging, followed by a strict vinification protocol: after a maceration on the skins of about 10 2 hours, at a controlled temperature, we obtain a must, by natural draining, of a light pink onion skin colour; fermentation follows for 14 - 18 days at a temperature of 18 °C. |
| Aging | At the end of fermentation the wine is taken off the lees to avoid malolactic fermentation. |
| Allergens | Contains sulphites |