Ottella
BACKGROUND
The challenge that Lodovico, Francesco and Michele Montresor decided to face in Lugana is based on the strong conviction that wines with talent, high-class and good-breeding must carry with them the signature of their creation which translates into being recognizable. This reasoning is based on the creation of wines that are conceptually modern yet hold the absolute certainty that the inescapable pairing of terrain and vine is respected.
TERROIR
The terrain is clearly of glacial origin. Ice descended into the valley bringing debris with it to form the amphitheatre of the Morenic hills and as it passed it left the Lugana basin. This territory is made up of layers of separate sediments and, today, upon viewing a section of the terrain we can see that it is made up of several clusters of calcareous clayey layers that are relatively thin, with an initial layer of 60/80 cm. that is made up of red clay. This so-called “leopard spot” configuration is quite characteristic as the predominant quantity of clay in the soil varies greatly from area to area.
Trebbiano di Lugana, known locally as “Turbiana”. Many scholars claim that its genetic profile is similar to that of Verdicchio, but from a point of view of phenology, agronomy and oenology, it is completely independent. Recent research at the University of Milan has identified the “Trebbiano di Lugana” genome as having characteristics that cannot be traced to the other Trebbiano vines. Tradition calls for a double arch planting system with approximately 18 buds. More recent planting systems have seen an increase in the number of plants per hectare; as a consequence there is a decrease in the number of buds to 10-12. The vine is not particularly vigorous, taking into account that the first two buds are infertile. Expansive training systems are useless.
The preconditions highlight how a “seemingly normal” vine becomes a truly extraordinary white wine, thrilling in the expression of its detail, in the coupling with the purest clays. Young wines like Lugana DOC and Lugana DOC Le Creete have a unique freshness, deliciousness and liveliness. Wonderful and unusual, this flavour brings to mind savouriness, spiciness and smokiness. The acidic strength gives energy and flavour and over time becomes more expansive, detailed and attractive. But it is in the aged wines that the true spirit of Lugana can be found. When bottled the Lugana Molceo enjoys transforming a little at a time, and as it changes its minerally notes develop to the full. Hydrocarbons begin to surface and evolution brings about ageing; but this is not a problem as the clays help to preserve it, giving it an unexpected longevity.
The WINE
LUGANA
Grapes: 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
Refinement and Fermentation: A brief contact on the peel, steel vat controlled temperature fermenting
Color: Intense straw yellow with green tinges
Nose: Exotic notes, candied fruit and citrus, warm and very deep
Taste: The texture is authoritatively thickness of typical wines, it is warm and persistent
Pairings: Fish based plates, soup, pasta or rice, white meat
ABV: 12.5% vol
Serving Temperature: 10-12°
ROSES ROSES
Grapes: Corvina, Molinara, Rondinella
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: Spurred cordon
Refinement and Fermentation: A brief contact on the peel, steel vat controlled temperature fermenting
Color: The pink overtone is bright with onion peel tinges.
Nose: Wrapping with inklings of white peach. A pleasant development and a good mineral scent
Taste:A noticeably and determined wine. Richness, continuity and balance make for an outstanding taste.
Pairings: Lake or sea fish, Pairs pleasantly well with white meat and summer dishes
ABV: 12% vol
Serving Temperature: 18-0°
MOLCEO
Variety: Turbiana (Trebbiano di Lugana)
Production area: San Benedetto di Lugana, the grapes come from the most suitable property vineyards for the high content of white clay. The harvest and the selection of the grapes are strictly manual, the grapes are placed in small boxes of kg. 17.
Planting Density and yield: Double arch Guyot, yield about kg. 8,000 grapes per hectare, equivalent to lt. 5,040 of wine equal to 63%.
Harvest Period: Late harvest in October.
Refinement and Fermentation: Delicate and soft pressing of whole bunches for most of the production, the remainder with light destemming by oscillation. Following a rigorous vinification protocol: partial malolactic fermentation, aging 16 months on yeasts and fine lees, which takes place for the most part in steel and the rest in tonneaux and barriques.
Color: Golden, clear, intense
Nose: It opens immediately with fruity notes, bewitching, penetrating and complex. Characterized by hints of citrus, then the flowers and the fine and elegant mineral note emerge
Mouth: Articulated and intense mineral scents blend; fascinating, long, very lively, both in persistence and in the rigorous correspondence of aromas, to which are added the inevitable citrus fruits. Delicate evolution, beautiful pulp, thought of longevity.
Pairing: It is stimulating on sea or lake fish, but does not disdain tasty or fatty meats (goose or pork). Interesting with aged or blue cheeses of various kinds and with elaborate first courses.
ABV: 13% vol.
Serving Temperature: 10-12°
LE CREETE
Grapes: Trebbiano di Lugana
Production area: San Benedetto di Lugana, the grapes come from our own “Le Creete” vineyard, where there is a high content of white clay. The harvest and the selection of grapes are carried out strictly by hand, the grapes are placed in small 17 kg cases.
Planting Density and yield: Double arch Guyot, yield around 9,000 kg of grapes per hectare, equivalent to 5,700 litres of wine or 63%.
Harvest Period: End of September, late October.
Refinement 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: racking for natural sedimentation, slow, temperature-controlled fermentation (14°/18°); ageing for 6/8 months on fine lees and yeasts.
Color: Golden, warm, intense straw colour.
Nose: Enveloping, immediate exotic hints of pineapple and grapefruit. The development is very pleasurable, remarkable mineral sensations.
Taste:This is a wine possessing remarkable subtlety while not renouncing character. Richness, continuity, balance amply describe the taste. A persistent wine
with good minerality and satisfying pulp.
Pairings: Marine and fresh water fish emphasise the features of the wine. It goes very well with first courses of pasta or rice, it also gives pleasurable sensations
when consumed with strong flavoured, seasoned cheeses.
ABV: 12.5% vol
Serving Temperature: 10-12°