描述
Signature wine. From the purest clays, an emotional wine expressing details.
詳細資訊
香水
顏色
味道
服務於：
10 - 12 °C.
長壽：
03 - 05 years
搭配
Pasta
Fish
Cheese
Matured cheese
Blue cheese
White fish
製造商
Ottella
來自這個酒莊
- 創業年份: 1960
- 釀酒師: Domenico Mazzotta, Lodovico Montresor
- 生產的瓶子: 600.000
- 公頃: 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. 閱讀更多
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. 閱讀更多
| Name | Ottella Lugana Le Creete 2024 |
|---|---|
| Type | White green still |
| Denomination | Lugana DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% 按體積 |
| Grape varieties | 100% Turbiana |
| Country | Italy |
| Region | Veneto |
| Vendor | Ottella |
| Origin | San Benedetto di Lugana, located in the southern area of Lake Garda |
| Soil composition | The grapes come from our own vineyard, Le Creete, 12 hectares in the heart of Lugana, marked by a high white clay content. |
| Cultivation system | Double Guyot. |
| Yield per hectare | 90 q/Ha |
| Harvest | From the end of September until late October. The harvest and bunch selection are done strictly by hand (in small 17 Kg cases). |
| Fermentation temperature | 14 / 18 °C |
| Wine making | Gentle, soft crushing of whole bunches for most of our production, while the rest is lightly destemmed by oscillation. Then follows a strict winemaking process: racking off the lees by natural settling, slow fermentation at a controlled temperature (14 / 18 °C). |
| Aging | Ageing for 6-8 months on fine lees. |
| Allergens | Contains sulphites |