About this wine
Vineyard and terroir
The grapes are picked by hand in Valpolicella Valpantena, where limestone and marl soils bring freshness and minerality as well as body and a generous texture.
Vinification
The wine follows the traditional ripasso method. Once the first fermentation of the still red wine is complete, pomace is added to the tank to start a second fermentation, which gives greater complexity, depth and structure. The pomace comes from grapes that were dried beforehand and processed for Amarone. Both fermentations take place in stainless steel tanks, and the second lasts 10 days.
Ageing
The Ripasso spends 2 years in large Slavonian oak barrels, developing spicy and chocolate notes.
Tasting profile
Spicy and chocolate notes from the oak sit alongside the berry character typical of Valpolicella. The wine has freshness, minerality, body and a generous texture.
Serving and pairing
Suited to meat dishes.
Label / history
According to legend, the Ottella name dates to the XVI century, as shown by a coat of arms that still survives in the estate's courtyard. An extract from G. B. Perez's La provincia di Verona ed I suoi vini (The Province of Verona and Its Wines), published in 1900, states that in the XVI century the winery was known as the only producer from Verona. Ottella is in the Lugano region, in Peschiera del Garda on the southern shore of Lake Garda. It is owned by the brothers Ludovico and Francesco Montresor and their father, Michele, who combine respect for local winemaking traditions with modern technology. The estate's vineyards, planted mainly with Trebbiano, lie in clay-limestone soils along the lakeshore, where the mild climate helps the grapes ripen.
