About this wine
Vineyard and terroir
The fruit comes from a 12-hectare plot in Valpolicella Valpantena with limestone and marl soils, which contribute freshness.
Vinification
After harvest, the grapes dry for four months in a specially equipped room, losing most of their water and concentrating their flavours and aromas. The juice ferments in a combination of stainless-steel and oak vessels. The remaining skins are subsequently used to make Valpolicella Ripasso.
Ageing
The wine ages for three years in large Slavonian oak barrels.
Tasting profile
Fresh, with concentrated flavours and aromas.
Serving and pairing
Pair with Italian red-meat dishes.
Label / history
According to legend, the Ottella winery acquired its name in the 16th century, as indicated by the coat of arms preserved in the estate’s courtyard. An extract from G. B. Perez’s La provincia di Verona ed I suoi vini, published in 1900, states that the winery was known in the 16th century as Verona’s only producer.
