Tasting the Wines of Cantina Ottella

I have visited the Lugana wine region in Northern Italy a number of times and have always enjoyed the wines. A few weeks ago I was invited to a lunch at Il Florista, a restaurant in NYC, to taste the wines of Cantina Ottella, one of the oldest wineries in the Lugana area.  The speaker was Mariano Sansone from Vias, the distributor of Ottella wines.

Lugana wines come from an area that is on the border between the two provinces of Brescia and Verona and the DOC region stretches along an area south of Lake Garda, the largest lake in Italy. The word Lugana may come from the early medieval word “lucus” meaning wood. In the past the area was covered by the Selva Lucana, a dense, marshy forest. Today the area is characterized by a very particular soil. The soil is white clay and limestone and difficult to till. This, however, gives the grapes here an extraordinary elegance and tanginess. Lugana wine can be described as being fresh with body and a good balance between sweetness and acidity. Lugana is made from the Turbiana grape, aka Trebbiano di Lugana, and may be related to Verdicchio.  There are 5 different styles of Lugana from sparkling to late harvest.  The wine sells at a good price around $20 a bottle. Lugana goes best with white meats or fish. Try it with sushi.

Lake Garda is one of my favorite Italian lakes and in summer 90% of the tourists are German.  The biggest market for Lugana is Germany.

Ottella is a 90 hectare estate in Lugana in one of the best vine growing areas of the appellation. The Montresor family has been running Ottella for four generations. The winery was founded in 1905.

The wines

Lugana 2020 DOC made from Turbiana (Trebbiano di Lugana) in the San Benedetto di Lugana area located in the southern part of Lake Garda from estate vineyards. This is the best wine growing area because because there is a high content of  white clay. The training system is double guyot. Harvest and bunch selection are only done by hand  during the last ten days of September. Gentle soft crushing of whole bunches for most of the grapes while the rest are lightly destemmed by oscillation. Then a strict wine making process follows: racking off the lees by natural settling, slow fermentation at a controlled temperature, and aging on the lees for 5 months. The wine has hints a citrus fruit, white peach, a touch of grapefruit, and bright acidity.

Le Creete Lugana DOC. Made from 100% Turbiano from estate Le Creme vineyard in San Benedetto di Lugana overlooking Lake  Garda. The soil is white chalk. There is a manual harvest when the grapes are fully mature from the end of September to late October. After a brief maceration on the skins, slow fermentation takes place in temperature controlled steel vats and partly in large wooden barrels for 6 to 8 months. This aromatic and elegant wine has hints of pineapple, grapefruit and tropical fruit.

Lugana DOC “Moleco” made from 100% Turbiana. The training system is double guyot and the late harvest takes place in October.  Bunch selection is by hand. There is a partial malolactic fermentation followed by 18 months on the lees mostly is steel and the rest in barrels and barriques. The wine has a golden color with hints if citrus fruit, white flowers and mineral notes.

Lugana DOC “Back to Silence” 100% Turbiana from the estate’s small vineyard plots in the best wine growing areas in the municipalities of San Benedetto di Lugana, Sirmione, Pozzolengo and Desenzano del Garda. Training system is double guyot. Late harvest hand picked grapes in October. Vinification with long maceration o the skins for at least 20 to 30 days. Fermentation is in amphorae. The wine has hints of citrus fruit, yellow peaches, with notes of orange and grapefruit and overtones of lime.

The White Wine of Lake Garda: LUGANA

One of me favorite places to visit in Italy is Lake Garda. Not only is the lake a beautiful place to visit, but I also enjoy drinking Lugana wines.  An invitation to Destination Lugana to be held at Scampi Restaurant in NYC seemed like the next best thing to a trip to the Lake, so I was happy to accept.  The invitation was sent by Virginia Cademartori head of PR and Communication for Platinum Media LLC.

When I arrived, Virginia explained that Destination Lugana is a full week of celebration of the area and the wine. 28 producers were offering their latest vintage to 13 restaurants and two private clubs in Manhattan. Each location would create a special menu to go with the wines. The event is made possible by the Consorzio Tutela Lugana DOC which has been promoting Lugana wines since 1990.

Fabio Zenato, President of the Consorzio  Tutela Lugana Doc, said, “After two years of pandemic we are back in the USA with a great event addressed to a wine range of different consumers that covers the whole month of November. For us, this market is one of the most important and crucial for the success of our appellation abroad.”

Lugana wines come from an area that is on the border between the two provinces of Brescia and Verona. The DOC region stretches along an area south of Lake Garda, the largest lake in Italy. The word Lugana may come from the early medieval word “lucus” meaning wood. In the past the area was covered by the Selva Lucana, a dense, marshy forest. Today the area is characterized by a very particular soil. The soil is white clay and limestone and difficult to till. This, however, gives the grapes here an extraordinary elegance and tanginess. Many agree that the best grapes come from the area close to Lake Garda which has the most clay.

Lugana wine can be described as being fresh with body and a good balance between sweetness and acidity. Lugana is made from the Turbiana grape, aka Trebbiano di Lugana, and may be related to Verdicchio.  There are 5 different styles of Lugana from sparkling to late harvest.  The wine sells at a good price around $20 to $25 a bottle. Lugana goes best with white meats or fish. Try it with sushi or turkey.  The biggest market for Lugana wines is Germany and Lake Garda is a favorite destination for them.

The Wines

Le Morette – Azienda Agricola Varicose Valerio Zenato Lugana DOC “Mandolara”  made from 100% Turbiana grapes from the La Mandolara vineyard on a narrow strip of land on the shore of Lake Garda. The training system is guyot, double and short modified and there are 3,500 plants per hectare. The soil is clayish.  Harvest is by hand in the second half of September. After a very soft crushing, vinification takes place in temperature controlled stainless steel tanks and the wine remains in the bottle for at least one month before release. This is a fresh fruity wine with hints of apple, peach  pear and a touch of bitter almonds in the finish. The name of the wine comes from a particular protected species of wild ducks which nest in Lake Frassino.  The ducks are the symbol of the farm. I visited the winery a few years ago and was very impressed with all of the wines. Fabio Zenato President of the Consorzio Tutela Lugana Doc is the owner.

Tenuta Roveglia “Limne”  100% Turbiana grapes from vines 25/35 years old grown near Lake Garda at 100 meters. The land is flat and the soil is a mix of mainly clay with some limestone and rich in mineral salts. Harvest is at the end of September by hand in small crates. Vinification is without the skins and there is a soft pressing of the grapes with extraction of a maximum of 60% free run juice. Maturation is in stainless steel tanks for 4 to 5 months. The wine is sold after 2 to 3 months in bottle. The wine has hints of citrus fruit, with a touch of pear and a note of peach.

Lugana DOC Zamichele made from 100%. Turbiana in the Brescia/Lake Garda area. Manual harvesting into small crates followed by crushing and a soft pressing. Aging is in stainless steel. This wine has hints of tropical fruit, peach and mango with good acidity. 

Ca’ Lojera Lugana DOC made from 100% Turbiana from vineyards in Sirmione. The soil is Lugana white clay and there are 4,000 plants per hectare. Fermentation takes place in stainless steel tanks at a controlled temperature. The wine has hints of melon, grapefruit, a touch of mint and floral notes.

Le Creete Ottella Lugana DOC. Made from 100% Turbiano from estate vineyards in  San Benedetto di Lugana overlooking Lake  Garda. The soil is white chalk. There is a manual harvest when the grapes are fully mature. After a brief maceration on the skins, fermentation takes place in temperature controlled steel vats and partly in large wooden barrels. The wine has hints of pineapple, grapefruit and tropical fruit.

Tommasi Lugana DOC “La Fornaci  made from 100% Turbiana grown in the unique clay rich soil. The grapes come from two vineyards: Le Fornaci close to Lake Garda just 2 miles from Sirmione and San Martino which is further inland. Lugana Le Fornaci is obtained through a delicate grape harvest. The grape skins are left in contact with the must for one day at low temperature. Racking  takes place for natural sedimentation and there is a slow, temperature-controlled fermentation for about 7 days.  The wine spends approximately 3 months on the lees, followed by a maturation period in stainless steel tanks. The wine matures for 5 months in bottle before release. This is a crisp white wine with hints of tropical fruit,  grapefruit, spice and a note of almond.

Zeni Lugana DOC Vigne Alte made from 100% Turbbiano from the southern shore of Lake Garda. Hand selection of grape bunches that have reached optimum ripeness at harvest. Maceration is on the skins followed by a gentle pressing and must fermentation at a controlled temperature. Aging is in stainless steel vats. The wine has hints of citrus fruit, peach and pear.

Zenato San Benedetto Lugana DOC made from 100% Turbbiano from vines between Peschiera and Desenzano at the southern tip of Lake Garda at 60 to 80 meters. The soil is chalky/clay and the training system is guyot. The vines are 20/30 years old. There is a manual harvest the last ten days of September and the first ten days of October.  There is a gentle pressing of the grapes and fermentation is in stainless steel tanks at a controlled temperature. The wine remains in bottle for 2/3 months before release. The wine has hints of apple, peach, pineapple and a hint of vanilla

Lugana — the Wine of Lake Garda

It is aways a pleasure to attend a tasting and lunch at Il Gattopardo organized by Susannah Gold. This time is was Lugana wines and Susannah was the speaker.

Lugana comes from an area that is on the border between the two provinces of Brescia and Verona and the DOC region stretches along an area south of Lake Garda, the largest lake in Italy. The word Lugana may come from the early medieval word “lucus” meaning wood. In the past the area was covered by the Selva Lucana, a dense, marshy forest. Today the area is characterized by a very particular soil. The soil is white clay and limestone and difficult to till. This, however, gives the grapes here an extraordinary elegance and tanginess. 

Lugana wine can be described as being fresh with body and a good balance between sweetness and acidity. Lugana is made from the Turbiana grape, aka Trebbiano di Lugana, and may be related to Verdicchio.  There are 5 different styles of Lugana from sparkling to late harvest.  The wine sells at a good price around $20 a bottle. Lugana goes best with white meats or fish. Try it with sushi.

Lake Garda is one of my favorite Italian lakes and in summer 90% of the tourists are German.  The biggest market for Lugana is Germany.

Lugana Wines

We started with Sguardi di Terra Spumante Brut Lugana Metedo Classico “Inlàri” DOC NV made from 100% Turbiana. Grapes are grown organically. Hand harvested. Traditional winemaking method 15 months in the bottle on the lees. Hand harvested. The wine has hints of citrus fruit, yellow fruit and brioche.

First Course –Casoncelli Tradizionali di Burro e Salvia

Citari Lugana Sorgente 2020 made from 100% Turbiana. The soil is moraine with calcareous clay combinations and rich in mineral salts. There are 5,800 wines per hectare. Harvest from young vines takes place the last week of September. The grapes are picked manually into boxes, two rounds. Vinification is in stainless steel. The wine ages for 7 months of which 6 is on the lees.

La Meridiana Lugana 2020 DOC (BIO) 100% Turbiana from a 4 hectare property located in Desenzano at 80 meters. The exposure is southeast, the training system is guyot and the soil is clay. Grapes are hand- picked then a soft pressing and fermentation starts with indigenous yeasts in stainless steel tanks on the lees for 4 months. This is a well balanced wine with hints of white flower, citrus fruit, and a touch of almond with nice minerality.

Second Course

Capù ripieni di Carne in salsa al pomodoro

Tenuta Roveglia “Limne” 2020 100% Turbiana grapes from vines 25/35 years old grown spots of Lake Garda at 100 meters. The land is flat and the soil is a mix of mainly clay with some limestone and rich in mineral salts. Harvest is at the end of September by hand in small crates. Vinification without the skins, a soft pressing of the grapes with extraction of a maximum of 60% free run juice. Maturation is in stainless steel tanks for 4 to 5 months. The wine is sold after 2 to 3 months in bottle.

Colli Vaibò Lugana DOC 2019 made from 100% Turbiana. The training system is single bow. The must is obtained with a slow grade pressing of the whole grapes fermented at a controlled temperature in stainless steel tanks with selected yeasts. The wine is kept on the lees for about 4 months until it is ready to be blended and put on the market after it has been in bottle for one month. The wine has pear, peach and a touch of spice and floral notes good acidity.

Zeni Lugana DOC Vigne Alte 2019 made from 100% Trebbiano from the southern shore of Lake Garda. Hand selection of grape bunches that have reached optimum ripeness at harvest. Maceration is on the skins followed by a gentle pressing and must fermentation at a controlled temperature. Aging is in stainless steel vats. The wine has hints of citrus fruit, peach and pear.

Third Course

Trota del Garda in Carpione

Seiterre Lugana Superior 2018 Lugana Superiore DOC made from 100% Turbiana di Lugana. The soil is clay and limestone. Grapes are harvested by hand 10 to 15 days after the usual harvesting period. Gentle pressing follows and fermentation is in stainless steel tanks at a controlled temperature. The wine is then aged in barrel or barriques.  It has hints of citrus fruit, ripe apple and a touch of spice and a note of minerality.

Zenato Riserva 2016 made from 100% Trebbiano di Lugana from the oldest vineyards, the 13 hectare Podere Masson vineyard at 165 ft with a southeastern/southern exposure. The soil is clay-loam, and the training system is guyot. There are 1,440 plants per hectare planted in 1994. Fermentation takes place in barrels for 21 days. Malolactic fermentation does take place. The wine is aged in 54 HL barrels of French oak one year old for 8 months. The wine is in bottle for 12 months before release. Residual sugar 6.4 g/l. The wine has floral notes, with hints of stone fruit, a touch of vanilla and a drop of honey.

Tenuta Roveglia Lugana late harvest  DOC Filo di Arianna (Ariadne’s thread) 2017 made from 100% Turbiana from vineyard south of Lake Garda at 100 Meters. The terrain is flat with clayey calcareous soil rich in mineral salts. The age of the vines is over 55 years. Harvest is the second week of November,  a late harvest by hand in small crates. The wine is soft pressed with a maximum extraction of 50% of free run must. The wine is aged in 30 hl barrels. In January/February of the third year following the harvest the wine is marketed after about 6 months in bottle. Dry extract is 39g/l. The wine has hints of exotic fruit, pineapple, toasted almonds and minerality.

Cobue 31 October 2019 made from 100% Turbiana coming from vineyard Campo Lugana, the vines are 8 years old. The soil is calcareous and clayey and the training system is guyot. There are 4,500 grapes per hectare. Fermentation is in steel tanks. 70% of the wine is in steel for 12 months and 30% in barriques for 9 months and one year in bottle before release. This is a pure late harvest dessert wine, made from grapes picked when overripe on October 31st.  It is produced only in years when it is possible. Residual sugar is 68 g/l.

Docli

La Torta del Paradiso

Old and New Italian Wine with Daniele Cernilli aka Doctor Wine

Old and New Italian Wine with Daniele Cernilli, aka Doctor Wine.

I always enjoy the Zoom tastings with Daniele Cernilli.  Even under difficult circumstances, Daniele has a way of making his talks and presentations very interesting and informative.  This time, representatives of most of the wineries under discussion were present. 

There were 10 wines: 3 whites, 6 reds and a Moscato d’Asti.  The wines to be tasted were in miniature bottles with screw caps except for the Moscato d’Asti which was in a 750 ml bottle.

The White Wines

Lugana Monte Lupo DOC 2020 (Lombardy) Cobue  made from 100% Trubiana from vineyards in the localita Cobue blended with other grapes from other vineyards in the same area owned by the winery. The soil is limestone and clayey and the training system is Guyot. There are 4,500 plants per hectare and harvest takes place in the middle of September. Fermentation takes place in steel tanks with batonnage and the wine is on the lees for six months. Malolactic fermentation does not take place. This is a fresh dry wine with hints of citrus fruit, peaches and apricots.  Daniele said the Turbiana (Trebbiano di Lugana) grape is related to Verdicchio. $12

Breganze Vespaiolo DOC “Brenta” 2020 made from 100% Vespaiolo (Veneto) Le Vie Angarano. “Brenta” is the name of the river that crosses Bassano del Grappa and whose right bank borders the vineyard. The vineyard exposure is north south and the vineyard was planted in 2006. The soil is alluvial and clay of medium texture. Training system is single and double curtain overturned guyot with 8 /10 buds. There are 4,400 wines per hectare and the grapes are harvested and sorted the third week of September. Sur lees fermentation in steel tanks at a controlled temperature for at least 4 months. Then cold pressing and alcoholic fermentation at a controlled temperature for 2 months. This is an aromatic fresh wine with hints of pink grapefruit and tangerine peel with excellent acidity and minerality. Daniele said the vineyards are organically certified.  This wine can age. $15

Friulano Vigneto Storico 20 DOC Friuli Colli Orientali  Gigante made from 100% Tocai Friulano coming from a 75-year-old vineyard on the hillside of Rocca Bernarda in the village of Corno di Rosazzo. The vineyard is 1.4 ha at 190 meters with a south-east exposure. The soil is predominantly marl. There are 3,500 plants per hectare  and the training system Cappuccina or Friulan short double guyot. Grass cover and no herbicides are used. This is their second year of organic conversion. Harvest and grape selection by hand takes place the last week in September. The grapes are destemmed and crushed at 14 degrees C. Maturation is for ten months on the lees with frequent battonage. The wine is aged for a time in bottle before release. This is a full bodied, complex, intense and well-balanced wine with hints of apple, citrus, wildflowers, lavender and marine notes. It has a very long finish with notes of almond. Daniele said this is a wine that can age 10 to 15 years or more. $38. Daniele was very impressed with this wine and with the winery.

Moscato d’Asti DOCG NV made from 100% Moscato di Canelli (Piedmont ) Luca Bosio. The vineyards are at 200/300 meters and the training system is guyot. Soil composition is clayey calcareous. Vinification takes place without the skins for 5 days in steel tanks at low temperature (15 C) The wine ages for 2 months on its own yeast. Total residual sugar is 130g/l. The wine has hints of citrus fruit, apricot, pineapple, peach and honeysuckle. $18

Another time, the red wines…

Le Morette Winery and Lugana DOC

Sometimes on a press trip I visit so many interesting wineries that I do not have enough time to write about all of them. In September I visited Lake Garda on a trip sponsored by Vignaioli Veneti,  a newly-formed organization of over fifty of the Veneto’s top small producers. One of the wineries I was very impressed with was the Le Morette-Azienda Agricola Valerio Zenato Winery.

The winery is based in San Benedetto di Lugana , in the thin belt that divides the southern bank of Lake Garda and Lake Frassino, which is an important naturalistic site and natural reserve. Gino Zenato founded the winery over 60 years ago and in 1981 the management of the farm was taken over by his son Valerio. His sons Fabio and Paolo today manage the winery.  Fabio greeted us at the winery and he took us on a tour of the vineyards.

Fabio Zenato

Fabio said that the area of production of the Lugana DOC wine reaches out towards the southern bank of Lake Garda, in the towns of Peschiera del Garda, Sirmione, Desenzano del Garda, Pozzolengo and Lonato.  There are 30 hectares of vineyards on three different estates, two in San Benedetto di Lugana, and one near Sirmione.  All the vineyards are on clayish soil. Everyone agrees that the best grapes come from the area close to the lake which has the most clay.

Fabio added that the company was first a farm for wine shoot production, intended for viniculture, and the nursery branch of the farm continues with the production of wine shoots. It was Valerio who began the production of high quality wines.

Fabio did a tasting of the wines.

Lugana DOC “Mandolara” 2016 made from 100% Turbiana grapes from the La Mandolara vineyard on a narrow strip of land on the shore of Lake Garda. The training system is guyot, double and short modified and there are 3,500 plants per hectare. Harvest is by hand in the second half of September. After a very soft crushing, vinification takes place in temperature controlled stainless steel tanks and the wine remains in the bottle for at least one month before release. This is a fresh fruity wine with hints of apple and peach and a touch of bitter almonds in the finish. The name of the wine comes from a particular protected species of wild ducks which nest in Lake Frassino.  The ducks are the symbol of the farm. We also tasted the 2012 and 2009.

Lugana DOC “Bendictus” 2015 100% Turbiana from the area of Lake Garda. Grapes are hand harvested and only the best grapes, the ones that get the most sunlight, are selected. Harvest takes place in the middle of October, later than the grapes used for Lugana Mandolara. After the harvest the grapes remain in contact with the must for 24 hours at a controlled temperature. Part of the must is fermented in tonneaux oak barrels and a portion of the wine is aged for 6 months in tonneaux oak barrels. This is a more intense wine with hints of exotic fruits and a touch of spice. We also tasted the 2007. Fabio said they are using less new oak in the 2015 than they did in the 2007.

Lugana DOC Riserva 2013 made from 100% Turbiana cultivated and selected from the estates vineyards with the highest clay content–over 40%. Vinification is in temperature controlled stainless steel tanks after a brief maceration. There is a slow fermentation using natural yeasts and then aging on the lees for 12 months. A small portion of the wine is aged in tonneaux. This is a complex and elegant wine with a natural mineral quality.

There is much confusion over the Turbiana grape which was aka Trebbiano di Lugana.  Fabio always  referred to his wines as being made from the Turbiana grape.

All of the white wines can age.

We also tasted the Bardolino Classico Chiaretto 2016 made from 55% Corvina, 35% Molinara and 10% Molinara. The vines are cordon trained and there are 3,800 vines per hectare. Manual harvest takes place the last week of September. It is aged for a minimum of one month before release. Maceration on the skins lasts for 12 hours. The wine has hints of peaches and strawberries with a touch of violet.