As we transition into fall, you will start to see more depth in color and flavor in the club selections. This October we’re featuring an Italian rosato made primarily or Corvina, the grape found in Valpolicella, and a “natural” Cab Franc rosé that’s much deeper in color than the two from September.
Azienda Agricola Ottella was founded in 1880, and the Montresor Family has been grape growers for many generations at the Southern end of Lake Garda, near the town of Peschiera del Garda, in the Lugana DOC. The winery is named after a legend that says some octuplets were born at the farm in the 16th century, and the family immortalized the fable naming the winery "Ottella". The Montresor Family owns 25 hectares (61.75 acres) of vines, favorably influenced by the proximity of Lake Garda. Ottella’s stated philosophy is “to create wines that have an exact nose to palate correspondence; that are fine and elegant in their evolutions, and thrilling in their mineral sensation, ...with a satisfying depth that is enhanced with the savory and spicy sensation of clay."
The grapes are sourced exclusively from their own vineyards, from the hilliest vineyard sites. The grapes are hand-harvested and placed in small 17kg crates. The wine is then destemmed and macerated for about 10-12 hours, and then the must is fermented. At the end of fermentation, the wine is removed from the lees to avoid malolactic fermentation.
The Ottella Roses Roses Rosato is composed of Corvina, Molinara, and Rondinella and pours a pale pink, onion skin hue. The wine has notes of white peach and honeydew melon, with a firm mineral backbone and mouthwatering acidity.
Pierre Menard's parents farm over 20 hectares of old Chenin Blanc, Sauvignon Blanc, and a bit of Cabernet Franc which they sell to the local cooperative. The vineyards are located in Faye D'Anjou.Seeing the incredible potential of his parents' vineyards, some of them planted as early as 1920, Pierre started to farm a small parcel for himself, following organic and biodynamic principles.
In the cellar he then took it further and followed natural practices, i.e. zero intervention of any kind, and little to no sulfur added on bottling. His first vintage was 2013, and he has already become known as an important up-and-comer in both the region and the natural wine scene.
The Pierre Menard Rosé de Loire is made up of 100% Cabernet Franc, is fermented with indigenous yeasts, and aged for one month in barrel. The wine is a deep ruby hue, with notes of cherry and strawberry. It has a full body and structured tannins, making it a versatile choice for a number of foods.