This wine is a crazy experiment carried out in 2014 thanks to the peculiar weather conditions of the year.
In 2013 a hard rainfall occurred during the grape harvest: after a couple of weeks, the bunches stored for drying process to produce Amarone were hit by botrytis cinerea. Therefore, we decided to take all the wooden trays in which the grapes were stored, to select and separate the corrupted ones. The bunches hit by botrytis was the starting point for the production of this wine. The bunches were immediately pressed and the skins separated; the fermentation started in November and went on up to spring. The wine was finally refined in steel.
The name “Ostrega” comes from a local way of saying, and it means “surprise, astonishment”. This is extacly what you feel when approaching to this wine: the taste you expect after you have smelt it, is not what you find once you actually drink it.
Ostrega is a white wine with the body of a red wine: its perfect pair is cheese.
Maceration on skins: no
Sulphur Dioxide and/or ascorbic acid: Sulphur Dioxide 5 g/hl
on must, no ascorbic acid.
Use of selected yeasts: No
Stabilization Process: static, spontaneous
Refinement in steel: 4 years
Refinement in bottle: min. 2 months.
Wine yield from grapes (%): 64%
Bottle type: bordelaise
Cork type: natural cork
Certifications: organic wine
Soil: Clay, chalky and very rocky soil.
Altitude: 300 m.
Vine variety: Corvinone 90% , Corvina
Type of farming: Pergola of Verona
Vine age: 3-40 years
Plant density (plant/ha): 3500-4000
Production vine (kg/plant): 2-2,5 kg
Production per hectare (kg/ha): 8,000-10,000
Treatment: copper e sulphur, sexual confusion
Fertilizer: manure every 3-5 years, according to the need.
Harvest: October 1st 2014
Harvest Method: manual, in wooden trays
Use of purchased grapes: no
Certification: organic agriculture.
Alcohol content: 16,6 %vol
Total acidity / volatile acidity (g/l): 5,20 / 0,88
Dry extract (g/l): 23
Total sulphur dioxide (mg/l): 45
Residual sugar (g/l): 0,6