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Ottella Lugana Bianco 2013
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Ottella Lugana Bianco is produced in South Benedetto di Lugana. 100% Turbiano (clonal type of Trebbiano di Lugana)
The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates. Guyot, double arc training method.
A brief contact on the skin, stainless steel-controlled fermenting.
Intense straw yellow color with green tinges. Exotic notes, candied fruit and citrus, warm and very deep on the nose. Widespread expressive finesse; to the palate the texture is rich and persistant.
Pairs best with fish-based plates, soup, pasta or rice, white meat.
Ottella Lugana Bianco is produced in South Benedetto di Lugana. 100% Turbiano (clonal type of Trebbiano di Lugana)
The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates. Guyot, double arc training method.
A brief contact on the skin, stainless steel-controlled fermenting.
Intense straw yellow color with green tinges. Exotic notes, candied fruit and citrus, warm and very deep on the nose. Widespread expressive finesse; to the palate the texture is rich and persistant.
Pairs best with fish-based plates, soup, pasta or rice, white meat.
Ottella Lugana DOC Le Creete is made from 100% Turbiano (clonal type of Trebbiano di Lugana)
PRODUCTION AREA: S. Benedetto di Lugana. The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates
TRAINING METHOD: Guyot, double arc
Golden, warm, intense straw yellow. Immediate exotic notes.
It develops in a very pleasant fashion, good mineral impression Rich, succulent and well balanced for a truly
satisfactory mouthfeel. Mineral on the finish with just enough acidity to
provide lift and depth.
FOOD: Sea or lake fish to bring out its outstanding features; goes well with white meat and soup, and has quite a surprising affinity with tasty cheese
ALCOHOL BY VOLUME: 13% vol
SERVING TEMPERATURE: 10-12 degrees Celcius
Ottella Lugana DOC Le Creete is made from 100% Turbiano (clonal type of Trebbiano di Lugana)
PRODUCTION AREA: S. Benedetto di Lugana. The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates
TRAINING METHOD: Guyot, double arc
Golden, warm, intense straw yellow. Immediate exotic notes.
It develops in a very pleasant fashion, good mineral impression Rich, succulent and well balanced for a truly
satisfactory mouthfeel. Mineral on the finish with just enough acidity to
provide lift and depth.
FOOD: Sea or lake fish to bring out its outstanding features; goes well with white meat and soup, and has quite a surprising affinity with tasty cheese
ALCOHOL BY VOLUME: 13% vol
SERVING TEMPERATURE: 10-12 degrees Celcius
Ottella Lugana DOC Riserva Molceo is made from 100% Trebbiano di Lugana - 25-30 years old.
The wine is produced in the area of San Benedetto di Lugana in estate vineyards that are most suitable due to the high content of white clay.
COLOR • Golden, clear, intense.
NOSE • It immediately opens with fruity notes that are enchanting, penetrating and complex. Characterized by hints of citrus fruits, flowers and fine mineral and elegant notes.
PALATE • Complex and intense blend of mineral flavors; captivating, long, lively, both in the persistence and in the strength of the flavors, mingling with unmissable citrus sensation. A delicate evolution, fine flesh, perfect longevity.
Since 2009 it has won every year the TRE BICCHIERI GAMBERO ROSSO award.
The harvest and selection of the grapes are done strictly by hand, in small 17 kg crates.
PLANTING LAYOUT AND YIELD • Double bow Guyot, yield around 8,000 kg. of grapes per hectare, equivalent to 5,040 liters of wine or 63%.
HARVEST PERIOD • Harvest late in October.
FINING AND FERMENTATION • Delicate, soft pressing of the whole bunch for most of the production, the rest with gentle destemming by oscillation. Thereafter, a strict protocol of vinification: partial malolactic fermentation, fining for 16 months on the yeast and fine lees, which mostly takes place in stainless steel tanks (80%) and the rest in wooden tonneaux and barriques.
Stimulating with marine or freshwater fish, it also goes well with savory or fatty meat (goose or pork). Enjoyable with seasoned, herbal cheeses of various types and elaborate dishes.
Review:
This riserva Lugana opens with aromas of baked nectarine with an almond crumble, followed by wafting notes of pressed wildflowers and poached lemon peel. The palate is rich, showing a lime and tropical-fruit cream note topped with sea salt, but balanced by the electric acidity on the finish. Super tasty!
-Wine Enthusiast 93 Points
Elegant and delicate in its sensorial profile, it shows notes of rose petals, linden, geraniums, hawthorn and lime. Medium-full body, radiant and essential in taste, it shows grace and personality and a truly Mediterranean aftertasting. Nice and tasty, fresh and vibrant! One of the best Lugana tastings. Drink now or grow old.
-Raffaele Vecchione - WinesCritic.com 94 Points
“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo.
About the Vineyard:
The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752 It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.
Tasting Notes:
Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices, liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety
Food Pairing:
This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.
Review:
The purity of this wine is pretty phenomenal with blackberries, strawberries, fresh flowers and licorice. Hints of tar. It’s full-bodied, yet composed and compact with ultra fine tannins and a long, flavorful finish. Very structured. Try after 2024.
-James Suckling 97 Points
Product Description
Produced in South Benedetto di Lugana. 100% Turbiano (clonal type of Trebbiano di Lugana)
The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates. Guyot, double arc training method.
A brief contact on the skin, stainless steel-controlled fermenting.
Intense straw yellow color with green tinges. Exotic notes, candied fruit and citrus, warm and very deep on the nose. Widespread expressive finesse; to the palate the texture is rich and persistant. Pairs best with fish-based plates, soup, pasta or rice, white meat.
Review:
This is a fruit-rich wine showing citrus with a hint of passion fruit and quince. It has an especially tangy finish reminiscent of freshly cut grapefruit. Delicious, easy drinking wine done in a very popular style. 100% Turbiano, a clone of Trebbiano di Lugana. Made from estate fruit, hand harvested with brief maceration on the skin. The Azienda Agricola Ottella was founded in 1880 near Lake Garda.
- International Wine Review 90 Points
Winery: Ottella
The Otella Estate
Azienda Agricola Ottella was founded in 1880 and the Montresor family has been grape growers for many generations at the Southern end of Lake Garda, near Peschiera del Garda in the D.O.C. (northwest Italy).
The winery is named after a legend that says some octuplets were born at the farm in the 16th century, and the family had immortalized the tradition naming the winery "Ottella".
The Otella Vineyard
The family owns 25 hectares (61.75 acres) of vines planted on a very typical clayey soil, and favorably influenced by the proximity of the Lake Garda. The family also owns a small parcel called "Le Creete", planted on a white chalky soil that gives the wine its exceptional character.
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Domaine Jean Grivot Clos de Vougeot Grand Cru is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
About the Vineyard:
Clos de Vougeot grand cru was acquired by Étienne’s grandfather, Gaston Grivot, in 1919. The total holding is 4.6 acres from the middle of the vineyard to the lower wall and the average vine age is 40 years old. A good Clos de Vougeot should be a complete wine without any one feature standing out. It is a perfect balance of power, aroma, and flavor.
Wine Production:
The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 40-70% percent for the grands crus.
Tasting Notes:
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Food Pairing:
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
This round version is packed with ripe black cherry, violet, graphite and tobacco flavors. The silky texture and vibrant acidity work in tandem, while refined tannins provide support without getting in the way. There are a few edges to be worked out, yet this is long and concentrated.
-Wine Spectator 95 Points
This Thorn Clarke Mt. Crawford Riesling is a fine example of Mount Crawford climate, soil and aspect combining to display a varietal bouquet of spicy floral characters. With fresh, crisp citrus notes and a long finish on the palate, this wine can be enjoyed with a vast array of foods. The winemaker recommends enjoying this with spicy tandoori chicken.
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