Winery OttellaPrima Luce
White wine
In the mouth this white wine is a powerful with a good balance between acidity and sweetness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Prima Luce from the Winery Ottella
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Prima Luce of Winery Ottella in the region of Veneto is a powerful with a good balance between acidity and sweetness.
Food and wine pairings with Prima Luce
Pairings that work perfectly with Prima Luce
Original food and wine pairings with Prima Luce
The Prima Luce of Winery Ottella matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of tuscan linguine, koskera hake (basque country) or comté cheese cake-flan.
Details and technical informations about Winery Ottella's Prima Luce.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
Last vintages of this wine
The best vintages of Prima Luce from Winery Ottella are 2011, 2010, 2014, 0 and 2013.
Informations about the Winery Ottella
The Winery Ottella is one of of the world's great estates. It offers 20 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
