INTRODUCTION
LAND OF LUGANA
The challenge that Lodovico, Francesco and Michele Montresor decided to take on in Lugana was based on the firm conviction that gifted, high-class wines from quality strains must be recognisable from the way they are produced.
This is the basis for the creation of conceptually modern wines with absolute respect for the vital combination of soil and vine.
VINE
Trebbiano di Lugana, known locally as “Turbiana”. It is genetically similar to Verdicchio, according to many experts, but in phenological, agronomical and enological terms, it stands apart. Recent studies at Milan University confirmed that the genome of “Trebbiano di Lugana” has characteristics that cannot be attributed to other Trebbiani.
The traditional system is double bow Guyot with around 18 buds. More recent systems have increased the number of vines per hectare. As a consequence, there are fewer buds, around 10 to 12. The vine is not very vigorous, given that the first two buds are unproductive. Expanded forms of cultivation are excluded.
SOIL
The soil is of certain glacial origin. The descent of ice and the detritus it carried towards the valley formed an amphitheatre of moraine hills, leaving the Lugana basin in its wake.
This land is made up of separate strata of sediment and, seen in cross-section, the soil appears to have been formed by innumerable relatively thin strata of loamy clay, with an initial stratum of 60/80 cm of rough clay.
The so-called “leopard’s spots” structure is typical, since the clay content of the soil varies a lot from place to place.
THE WINES
This explains how an “apparently normal” vine, in combination with the purest of clay, can be turned into a spectacular white wine, vivacious in its expression of its particularities.
Young wines like Lugana Doc and Lugana Doc Le Creete possess freshness, flavour and crispness that are exclusive to them. Fine and unusual, they have a salty, spicy, smoky taste. The acidic vein gives energy and flavour, which, with time, becomes more expansive, exaggerated and attractive. But the real spirit of Lugana emerges in the wines after ageing.
In the bottle, Lugana Molceo likes to change its skin a little at a time, undergoing a transformation that fully allows the mineral notes to emerge. The hydrocarbons come to the fore, evolution brings ageing. This is not a problem, since the clay will bestow unexpected longevity on the wine.
LUGANA DOC
The production area of this wine straddles the provinces of Verona and Brescia, on an area of flat land. The DOC designation covers municipalities that almost all lie within Lombardy (Sirmione, Desenzano, Lonato, Pozzolengo). Only Peschiera del Garda is part of the province Verona. The area covers around 850 hectares of vineyard.
From a geological point of view, this area is made up of varied layers of compact chalky clay with micro-organic sedimentation.
This type of terrain, together with the extraordinary microclimate in this part of Lake Garda, provides optimum conditions for the cultivation of the Trebbiano di Lugana vine and the attainment of the specific maturation that enables the wine to attain the highest levels, with results of the utmost quality. The wine is therefore obtained from the purest vinification of this grape, to which small quantities of other white, non-aromatic grapes can be added.
In the Reserve, the colour is enriched with golden hints and greater structure. Produced as sparkling wine, it is fresh and elegant.
The wines of this denomination are:
Lugana Doc
Lugana Riserva
Lugana Spumante
LUGANA
Lugana DOC
RIPA DELLA VOLTA
Valpantena, from the Greek meaning “Valley of the Gods”
In Romagnano, at an altitude of between 400 and 600 metres above sea level, in an unspoiled landscape, we cultivate a vineyard of 14 hectares with great passion. Corvina, Corvina grossa, Rondinella, Oseleta, Spigamonte and Turchetta are native vines that have always grown in this territory. Today, these are the vines by which we judge ourselves.
We are aware of working in a unique environment, with a special microclimate and marly soil from the pink-coloured Dolomites, rich in limestone and very similar to that found in Burgundy.
Cherry, olive and cypress trees and large wooded areas are undoubtedly connected to the vineyard and, as such, must be respected.
Sustainability, respect, enhancement, safeguarding: these are the firm principles on which we base our philosophy.
“Ripa della Volta” was the ancient name for “a plot with vines” or “ploughed land with vines”, as shown on an ancient 7th century map: this was our challenge, to produce wines of excellence that were substantial, sustainable, personal, far from fashion and ephemera.
Our father Lodovico not only passed on his love for the land but also a profound passion for art, especially contemporary art, and the “Ripa della Volta” label is intended as a tribute.
The “Ripa della Volta” label stands for a spontaneous, spur-of-the-moment gesture or sign, instinctive and not crafted, without hesitation or reflections, conceptually strong, sharp and true, like the land from which it originates.
ROSESROSES BRUT
METODO CLASSICO
粉紅香檳製造法汽泡酒
最時尚浪漫的禮物 TOP 1 選擇 !
義大利最具權威大紅蝦指南評鑑二個杯
頂級優質OTTELLA 酒莊 ,座落於義大利東北部 Veneto 義大利美麗第一大湖加爾達湖 Garda Lake. 以 Metodo Classico 傳統香檳製造法釀製陳瓶一年, 釀酒師不惜使用珍貴的典藏酒維持其品質., 陣陣莓果香､並帶著淡淡優雅綠茶香氣.活潑閃耀的氣泡, 在味蕾上綻放迷人豔麗的表現.適合搭配各式海鮮、白肉料理、 cheese 、或佐草莓、覆盆子與紅醋栗等甜點 。更是派對上最大亮點. 適飲溫度 6°~8° C
葡萄品種: 50% Corvina Veronese, 40% Rondinella, 10% Lagrein.
酒精濃度: 12%vol 750ml
Roses Roses Brut comes from a cuvée of Corvina Veronese (50%), Rondinella (40%) and Lagrein (10%).The harvest takes place with manual selection of the grapes placed in small 17 kg boxes. Aging on the lees for at least 1 year. It is characterized by great freshness that is already perceived in the pale pink color. A fragrance of small fruits stands out, well perceptible to the nose.
BLANCDEBLANC BRUT
METODO CLASSICO 白中白香檳製造法汽泡酒
最時尚優雅的禮物 TOP 1 選擇 !
義大利最具權威大紅蝦指南評鑑二個杯
頂級優質OTTELLA 酒莊 ,座落於義大利東北部 Veneto 義大利美麗第一大湖加爾達湖 Garda Lake. 以 Metodo Classico 傳統香檳製造法釀製瓶中發酵一年, 釀酒師不惜使用最頂級典藏的 Lugana 白葡萄酒. 其新鮮的果香及清新礦物氣息､活潑閃耀的金黃氣泡, 味蕾優雅細膩迷人, 達到最完美平衡的境界。由開胃菜到甜品，都是完美的搭配.更是派對上最大亮點. 適飲溫度 6°~8° C.
葡萄品種: 90% Trebbiano di Lugana 10% Chardonnay.
酒精濃度: 12%vol 750ml
Blanc de Blancs is the most representative cuvée of our classic wines. The cuvée is obtained by assembling the best grapes of Trebbiano di Lugana for 90% and Chardonnay for the remaining 10%. The harvest takes place with manual selection of the grapes placed in small 17 kg boxes. The stylistic signature of the company is the search for great freshness, finesse and elegance, not forgetting the surprising evolutionary capacity. Aging on the lees for at least 1 year.
LUGANA DOC
VINE
Turbiana (Trebbiano di Lugana)
PRODUCTION AREA
San Benedetto di Lugana, the grapes come from our own vineyards that are most suitable due to the high content of white clay. The harvest and selection of the grapes are done strictly by hand, in small 17 kg. cases. 17.
PLANTING LAYOUT AND YIELD
Double bow Guyot, yield around 9,000 kg. of grapes per hectare, equivalent to 5,700 litres of wine or 63%.
HARVEST PERIOD
Third decade of September.
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: racking for natural sedimentation, slow, temperature-controlled fermentation (14°/18°); fining for 5 months on fine lees.
COLOUR
Light, glittering straw-yellow.
NOSE
Exotic sweet, citrus notes appear, with fine, elegant minerality.
PALATE
Diffuse, expressive subtlety, the characteristically authoritative breadth on the palate emerges, warm and persistent.
FOOD
All freshwater and marine fish-based dishes, soups, savoury first courses with pasta or rice, white meats with gravies.
MINIMUM ALCOHOL CONTENT
12% volume
SERVING TEMPERATURE
10°/12°
"LE CREETE"
LUGANA DOC
VINE
Turbiano (Trebbiano di Lugana)
PRODUCTION AREA
San Benedetto di Lugana, the grapes come from the “Le Creete” vineyard, where the soil has a high content of white clay. The harvest and selection of the grapes are done strictly by hand, in small 17 kg. cases.
PLANTING LAYOUT AND YIELD
Double bow 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.
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: racking for natural sedimentation, slow, temperature-controlled fermentation (14°/18°); fining for 6/8 months on fine lees.
COLOUR
Warm, golden, intense straw-yellow.
NOSE
Enveloping, immediate exotic hints, pineapple and grapefruit. The development is very pleasurable, with remarkable mineral sensations.
PALATE
This is a wine of remarkable subtlety which does not renounce character. Richness, continuity and equilibrium fully satisfy the expectations of the taste buds. A persistent wine with good minerality and satisfying flesh.
FOOD
Marine and freshwater fish emphasise the features of the wine. It goes very well with first courses of pasta or rice, it also provides pleasurable sensations when consumed with strongly flavoured, seasoned cheeses.
MINIMUM ALCOHOL CONTENT
12.5% volume
SERVING TEMPERATURE
10°/12°
VALPOLICELLA RIPASSO DOC
ORIGIN
-Area: Romagnano – Valpantena
-Altitude: between 300 and 500 metres above sea level
-Exposure: South, southwest
-Soil type: Chalky clay
-Grapes: Corvina 70%, Corvinone 20%, remaining 10% made up of Oseleta,Spigamonte, Corbina, Turchetta
-Training System: Guyot
-Density and stumps/Hectare: 5.000
-Average yield: 90 quintals/Hectare
-Harvest: Manual
FINING AND FERMENTATION
Fermentation in temperature-controlled steel vats and subsequently passed over the Amarone marc for around 10 days.
Ageing in 25-hectolitre Slavonian oak barrels and wooden French barriques for around 2 years.
ANALYTICS DATA
Dry extract 40 g/l – Acidity 6.7 g/l – Residual sugars 6.0 g/l – Serving temperature 18/20°
COLOUR
Deep, intense red.
NOSE
Intense and elegant, hints of ripe red fruit with a touch of spice.
PALATE
Harmonious and velvety with soft, persuasive tannins which enhance the drinkability.
FOOD
It goes well with poultry like pheasant, roast veal or pork, risottos in general and naturally flavoured cheeses.
MINIMUM ALCOHOL CONTENT
14,5% vol.
SERVING TEMPERATURE
18°-20°
AMARONE DELLA VALPOLICELLA DOCG
ORIGIN
-Area: Romagnano – Valpantena
-Altitude: between 300 and 500 metres above sea level
-Exposure: South, southwest
-Soil type: Chalky clay
-Grapes: Corvina 70%, Corvinone 20%, remaining 10% made up of Oseleta, Spigamonte, Corbina, Turchetta
-Training system: Guyot
-Density and stumps/Hectare: 5.000
-Average yield: 60 quintals/Hectare
-Harvest: Manual
FINING AND FERMENTATION
Withering in crates from October to January.
Fermentation in temperature-controlled steel vats with 10 days’ maceration.
Ageing in 25-hectolitre Slavonian oak barrels and wooden French barriques for around 3 years.
ANALYTICS DATA
Dry extract 44 g/l – Acidity 7 g/l – Residual sugars 7.0 g/l – Serving temperature 18/20°
COLOUR
Dense, purplish red.
NOSE
Hints of chocolate, leather, with traces of red fruit and plums.
PALATE
Rounded and enveloping with soft, balanced and persuasive tannins with excellent acidity that enhances the drinkability and the capacity for ageing.
FOOD
A fine accompaniment to main dishes like game and roast meat but also with cold meats, seasoned cheeses and traditional dishes. Recommended as a worthy finale to an evening meal or for pleasurable meditation.
MINIMUM ALCOHOL CONTENT
16% vol.
SERVING TEMPERATURE
18°-20°
