Ottavianello

Ottavianello

Italoan Red Wine


6,00

ALCOHOL CONTENT

13,5%

IDEAL PAIRING WITH

Excellent with seasoned cheeses, grilled vegetables, red meats, game and well-made sauces.

TASTING NOTES

Garnet red color. Delicate hints of pomegranate and hints of red fruits. Fresh and savory, it leaves a long and elegant finish


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Description

Ottavianello (or Ottaviano) is a black grape variety. The origin of the name is attributed to the Marquis of Bugnano who introduced it to Salento from the municipality of Ottaviano and started its cultivation starting from the San Vito dei Normanni area. It enters as a minority component grape in the production of the French AOC wine Châteauneuf-du-pape.

GRAPE VARIETY: Ottavianello

APPELLATION: Rosso Italiano

PRODUCTION AREA: North of Salento

TRAINING SYSTEM: Guyot

SOIL: Calcareous – clayey

PLANT DENSITY AND YIELD: 4500 plants per hectare and 3 kg of grapes per plant

HARVEST: The harvest generally takes place in the second fortnight of September

VINIFICATION: the grapes are destemmed and fermented in steel at a controlled temperature of 22-24 ° C for 8-10 days, during which daily pumping over is carried out. Malolactic fermentation takes place immediately after

AGEING: 5 months in steel and 1 month in bottle

ALCOHOL: 13.5%

CALORIES: 92 kcal / 100 ml

TASTING NOTES: garnet red color. Delicate hints of pomegranate and hints of red fruits. Fresh and savory, it leaves a long and elegant finish

SERVICE TEMPERATURE: 18-20 ° C

FOOD PAIRING: excellent with seasoned cheeses, grilled vegetables, red meats, game and well-made sauces.

Additional information
Weight1650 g
Size

75 cl

Alcohol content

13,5%

Type of wine

Still red

Honors / Awards
Honor / Award

Anno

Punteggio

Cantine Paololeo

If it is true that behind every bottle of wine there is always a nice story to tell, the one of Paololeo wines is a simple but beautiful story, just like all the family stories are.

Today Paololeo winery is a modern company: it covers an area of 17,000 square meters and is equipped with a very modern winemaking system, a large barrel room and a cutting-edge bottling line capable of bottling  7000 bottles per hour.

However, the "heart" of all the current area under vines are still those 25 hectares where, at the beginning of the twentieth century, the great-grandfather began to vinify his grapes in Masseria Monticello. Then his nephew Paolo Leo inherited the land and built the winery.

Today it is still an heir, the namesake Paolo Leo, son of Nicola, to lead the new winery, together with his wife Roberta and his eldest sons Nicola and Stefano, who are paving the way for the younger brothers Francesco and Alessandro.

Official website: www.paololeo.it

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