Ottella Lugana 2018
Lugana, a precious wine, ancient for its millenary history yet conceptually modern in the interpretation and stylistic nuances of its thousand hectares of precious territory, a land of clear glacial origins which today is covered with vineyards, expertly cultivated by dedicated proud and passionate vine-growers.
Pair with all freshwater and marine fish-based dishes, soups, savory first courses with pasta or rice, white meats with gravies.
The Ottella winery has been the only Veronese producer of Lugana since the end of the XIX century. According to tradition, the Ottella courtyard was birthplace to octuplets and the coat of arms found there acknowledges this fact and lends the winery its name.
According to tradition, a set of octuplets were born in the very heart of classic Lugana in the 16th century. This is attested to by the coat of arms that is preserved in Ottella courtyard and lend its name to the company.
At the end of the XIX century this winery was known as Lugana’s sole producer from Verona.
The challenge that Francesco and Michele Montresor have accepted in taking on the 30 hectares of land in the classic Lugana zone, is to create wines of modern conception whilst respecting the soil-vine pairing which cannot be disregarded wines such as the Lugana DOC Superiore Molceo 2007/2008/2009/2010/2011/2012, vintages which was awarded by the Tre Bicchieri in the Guida Vini d’Italia edited by Gambero Rosso and Lugana DOC Superiore Molceo ’92 points Wine Enthusiast.’
Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.
Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.
Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.
There are hundreds of white grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles.