Amarone Ripa della Volta produced by Ottella is enveloping and intense that ages 36 months in Slavonian oak barrels.

It has delicate aromas of red berry fruits, blueberry compote and morello cherries in spirit that anticipate a warm, enveloping sip with well-smoothed tannins.

Ruby red in color, with purple highlights in youth. It gives a complex and deep olfactory bouquet, with hints of plum and wild berries, at times jammy, are followed by hints of dried thyme and dark chocolate. Full-bodied wine, finely spiced on the palate, with long persistence.

The grape varieties: corvina 70%, corvinone 20% oseleta and spigamonte 10%.

“The only Veronese producer of Lugana”: this is how the Ottella winery, now one of the most renowned wine-making realities in the southern area of Lake Garda, was defined at the end of the 19th century. We are exactly in Peschiera del Garda, in the province of Verona, precisely in the locality of Ottella: it is here that Lodovico Montresor, together with his sons Francesco and Michele, carried out a bet that over time has been fully won. Focusing on the trebbiano di Lugana grape variety, locally called “turbiana,” the challenge that father and sons took on was to produce conceptually modern wines while fully respecting the distinctive characteristics of the terroir and varietal. In the vineyard, on soils of clear glacial origin, consisting of layers of predominantly clay and limestone sediments, the vines are raised with maniacal care, taking advantage of a constantly ventilated microclimate that is useful for harvesting fine, forthright and healthy grapes. In the forty hectares of vineyards owned by the winery, the lion’s share is obviously taken by lugana, but it is also flanked by other grape varieties such as chardonnay, manzoni crossbreed, sauvignon blanc and garganega, and then again corvina, corvinone, rondinella and molinara, the latter used for the production of classic Valpolicella wines. In the winery, we find the same philosophy adopted between the rows, whereby the goal pursued is to process the grapes by exalting and enhancing all that nature has created. Ethical value and aesthetic value, for a recipe with few ingredients, where simple becomes synonymous with quality. So we start with Lugana, and then move on to Lugana “Le Creete” and Riserva “Molceo,” and again to “Vigne Nuove” and “Gemei,” until we get to Ripasso della Valpolicella, Amarone della Valpolicella and distillates: labels, those that refer to the name “Ottella,” that are elegant and pleasant, mineral and refined, intriguing and never predictable, the result of the deepest love for their vineyards and their work.