Ottella
Lugana 2025
| Denomination | DOC Lugana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Trebbiano |
| Aging | 5 months on fine lees |
- Grape variety: 100% Turbiana, a dry white wine with a light, lively and mineral profile
- Aromas: notes of pear, green apple, citrus and white flowers with elegant minerality
- Taste: balanced acidity, crisp fruit and a persistent, savoury and mineral finish
- Vinification: gentle pressing and slow fermentation at a controlled temperature between 14 and 18 °C
- Ageing: 5 months on fine lees; serve at 8–10 °C, ideal with fish and white meats
Description
What kind of wine it is
Ottella Lugana is a dry white wine that expresses the authentic character of the Turbiana grape variety, also known as Trebbiano di Lugana. Within the Lugana area, this wine stands out for its bright straw-yellow colour. On the nose, clear notes of pear, green apple and white flowers emerge, accompanied by a vibrant citrus nuance. On the palate, it is fresh and lively, with balanced acidity that supports the fruit well. The sip finishes with a long, mineral finish, ideal for pairing with fish dishes, white meats and salads.
Where it comes from
This white wine is produced in San Benedetto di Lugana, south of Lake Garda. The vines grow on glacial soils, composed of layered clays and limestone. Towards the hills, the land becomes richer in sand and minerals. This soil composition is crucial in giving the grapes a marked savouriness and a strong territorial character, ensuring the wine has great freshness and a well-defined acidic profile.
How it is produced
Ottella’s production involves a manual harvest carried out with care. In the winery, the whole bunches are gently pressed. After natural settling, the must ferments slowly at controlled temperatures. The wine is then aged for five months on the fine lees: this practice enriches the structure and complexity of the sip, while preserving the lively tension that characterises the final product.
History and Curiosities
Founded in 1960 to the south of Lake Garda, the Ottella winery embodies the authentic essence of the Lugana DOC denomination through sustainable viticulture. The 2025 vintage is produced from hand-harvested Turbiana grapes grown on glacial soils rich in clay and limestone. This unique terroir imparts an intoxicating freshness and a vibrant minerality to the wine. Awarded by critics such as James Suckling, this white wine expresses authoritative typicity, celebrating the union between nature and oenological tradition.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °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 Lugana 2025 |
|---|---|
| Type | White green still |
| Denomination | Lugana DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Trebbiano |
| Country | Italy |
| Region | Veneto |
| Vendor | Ottella |
| Story | History and Curiosities Founded in 1960 to the south of Lake Garda, the Ottella winery embodies the authentic essence of the Lugana DOC denomination through sustainable viticulture. The 2025 vintage is produced from hand-harvested Turbiana grapes grown on glacial soils rich in clay and limestone. This unique terroir imparts an intoxicating freshness and a vibrant minerality to the wine. Awarded by critics such as James Suckling, this white wine expresses authoritative typicity, celebrating the union between nature and oenological tradition. |
| Origin | San Benedetto di Lugana, a sud del Lago di Garda |
| Soil composition | Stratified clay and limestone sediments of glacial origin, with a first layer (60–80 cm) of mobilised clay; predominantly calcareous soil rich in mineral salts, sandier in the hilly area |
| Cultivation system | Double Guyot |
| Yield per hectare | 90 quintals per hectare |
| Harvest | Third decade of September (end of September) |
| Fermentation temperature | 14–18 °C |
| Production technique | Gentle whole cluster pressing (partly with light destemming), clarification by natural sedimentation, slow fermentation at controlled temperature (14–18 °C) and ageing for 5 months on fine lees |
| Wine making | Delicate and gentle pressing of whole bunches for most of the production; the remainder with light destemming by oscillation. Racking by natural sedimentation, slow fermentation at controlled temperature (14–18 °C) and ageing for 5 months on fine lees. |
| Aging | 5 months on fine lees |
| Allergens | Contains sulphites |