Winery Otello - Extra Brut

Winery OtelloExtra Brut

Wine of Argentina Sparkling wine of Mendoza of Argentina
The Extra Brut of Winery Otello is a sparkling wine from the region of Mendoza.
This wine generally goes well with

Details and technical informations about Winery Otello's Extra Brut.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Goron de Bovernier

Its origin is most certainly Valdôtaine (Italy), still cultivated in the Entremont Valley in the Swiss Valais and totally unknown in other countries. It is the result of a natural cross between a still unknown or even extinct variety and the Cornalin du Valais or rouge du pays. It is the grandson of the humagne rouge or petit rouge and would also have genetic links with the rèze and the chasselas. The Goron de Bovernier is registered in the Official Catalogue of wine grape varieties list B.

Informations about the Winery Otello

The winery offers 16 different wines.
Its wines get an average rating of 3.9.
This winery is part of the Bodegas Sottano.
It is in the top 15 of the best estates in the region
It is located in Mendoza

The Winery Otello is one of of the world's great estates. It offers 16 wines for sale in the of Mendoza to come and discover on site or to buy online.

Top wine Mendoza
In the top 15000 of of Argentina wines
In the top 15000 of of Mendoza wines
In the top 50000 of sparkling wines
In the top 600000 wines of the world

The wine region of Mendoza

Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.

The word of the wine: Size (champagne)

Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.

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