About this wine
Vineyard and terroir
The recently acquired Ripa della Volta vineyard—whose name means “valley of the gods”—lies at 300–500 metres, with a south-west exposure. Its limestone and marl soils are similar in composition to those of Burgundy. Organic practices and minimal intervention are followed in the vineyard and cellar.
Grapes
The blend includes the native variety Spigamonte alongside the varieties listed in the wine’s fields.
Vinification
The grapes were harvested by hand at optimal ripeness. Fermentation took place in temperature-controlled steel tanks, followed by secondary fermentation and ten days of maceration.
Ageing
The wine matured for three months in steel tanks and a further three months in bottle.
Label / history
According to legend, the Ottella name dates to the sixteenth century, as indicated by a 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 in the sixteenth century the winery was known as Verona’s only producer.
