Winery OttellaRosesRoses
Pink wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the RosesRoses of Winery Ottella in the region of Veneto often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of tree fruit, citrus fruit or red fruit.
Food and wine pairings with RosesRoses
Pairings that work perfectly with RosesRoses
Original food and wine pairings with RosesRoses
The RosesRoses of Winery Ottella matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of salmon carpaccio with pink berries and shallots, thai shrimp soup (tom yam goong) or bruschetta.
Details and technical informations about Winery Ottella's RosesRoses.
Discover the grape variety: Corvina
Slender, fresh reds with a clear ruby robe, fine tannins and lively acidity, showing aromas of sour cherry, bitter almond, spice and a characteristically bitter finish. Vinified as light, gulpable reds (Bardolino DOC, Valpolicella DOC), powerful and concentrated through appassimento (Amarone della Valpolicella DOCG) and sweet (Recioto della Valpolicella DOCG). An autochthonous Venetian variety from Lake Garda and the Valpolicella.
Last vintages of this wine
The best vintages of RosesRoses from Winery Ottella are 2018, 2019, 2017, 2016 and 2014.
Informations about the Winery Ottella
The Winery Ottella is one of of the world's greatest 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
