Ottella
Ottella Gemei 2022
Regular price
€15,00
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| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Cabernet Sauvignon, Corvina, Merlot |
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
Pasta
Meat
Cheese
Matured cheese
Pork
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 Gemei 2022 |
|---|---|
| Type | Red still |
| Denomination | VdT |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | Cabernet Sauvignon, Corvina, Merlot |
| Country | Italy |
| Region | Veneto |
| Vendor | Ottella |
| Origin | Hills of Alto Mincio |
| Soil composition | Morainic |
| Cultivation system | Spurred cordon |
| Yield per hectare | 90 q. |
| Harvest | Depending on the grape variety, from the end of September to the end of October. The harvest and bunch selection are done strictly by hand, the grapes are placed in small 17 kg crates. |
| Wine making | Fermentation is done partly in steel and partly in oak vats. This is followed by délestage and punching down, malolactic fermentation and a period of 6 months resting in the vats to add more complexity and fruit. |
| Allergens | Contains sulphites |