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.

Wine Characteristics

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

Filtering: no

Clarification: no

Refinement in steel: 4 years

Refinement in bottle: min. 2 months.

Corrections: no

Wine yield from grapes (%): 64%

Bottle type: bordelaise

Cork type: natural cork

Certifications: organic wine

Soil: Clay, chalky and very rocky soil.

Exposure: midday-evenings

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