Ottella Le Creete Lugana DOC 2021

Ottella Le Creete Lugana DOC 2021 Information:

Bottle and Technical Notes: “Harvested from the end of September until late October. Harvest and bunch selection done strictly by hand in small 17 kg cases. Crushing, soft crushing of whole bunches for most of the production, while the rest is lightly destemmed by oscillation. They follow strict winemaking processes: racking off the lees by natural settling, slow fermentation at controlled temperature (14 – 18 degrees Celsius/57 – 64 degrees Fahrenheit), followed by aging for 6-8 months on fine lees.”

Tasting Notes: The color is a bright straw color with a very aromatic nose. Grown in an area with a notable white clay content, in addition to notes of pineapple of fresh grapefruit, there is also intense minerality on the nose and the palate, which allows for great diversity when pairing with food.

Suggested Pairing Notes: Freshwater and saltwater fish, soups, pasta, rice, and strong cheeses.

We paired Ottello Le Creete Lugana DOC 2021 with Luxury Experience – Spinach Linguini Alfredo and Ricotta Mushroom Balls. The rich mouthfeel of the wine was very effective at complementing and cutting through the creaminess of the Alfredo sauce, and the ricotta balls added flavor and texture to the pasta dish. We also paired it with pesto crusted tilapia, and the wine was especially nice with both dishes.

Luxury Experience – Spinach Linguini Alfredo and Ricotta Mushroom Balls
Serves: 4

Spinach Linguini Alfredo Ingredients:

Method for the Spinach Linguini: Boil pasta in salted water until cooked al dente. While the pasta is cooking, start the Alfredo sauce.

Method for the Alfredo Sauce: Melt butter in a saucepan, add the half & half and heat over medium heat, stir in the parmesan cheese, and cook until the sauce is smooth. Mix the cornstarch with the wine and stir into the sauce. Continue cooking until the sauce is slightly thickened. Season to taste with salt and pepper. Add the cooked fettuccini to the Alfredo sauce and toss to coat the pasta.

Presentation: Add the spinach linguini to the Alfredo sauce and lightly toss to coat with the sauce. Create a “pasta nest” in 4 deep bowls and arrange 3 of the ricotta mushroom balls on top of each. Lightly sprinkle the pasta with fresh basil, and garnish with baby spinach leaves.

Luxury Experience – Ricotta Mushroom Balls

Yield: 36 balls

Important Note: The Ricotta Mushroom Balls freeze well so they can be made ahead, then baked in a 400-degree Fahrenheit/204-degree Celsius oven, as needed, until heated through. In addition to serving them with the Spinach Linguini Alfredo, they also make great standalone appetizers to serve with the wine.

Ingredients:

Method: Melt butter over medium heat in a small saucepan. Add the garlic, mushrooms, and Blue Ice Vodka to the pan, and sauté mushrooms until the vodka evaporates. Remove from heat. Let cool, then the rest of the ingredients.

Method for the Ricotta Balls: Using a teaspoon, roll mixture into balls. Set aside.

Ricotta Balls Finishing Ingredients:

Flour
Egg Whites
Panko
Vegetable Oil for frying

Method for Finishing the Ricotta Balls: Add a small amount of flour into a plastic sandwich bag. Add a small amount of panko to plastic bag. Add the egg whites to a bowl, and lightly beat them. Add balls a few at a time to the bag with the flour, and shake lightly to lightly coat, then set aside. Continue with all balls. Add a few of the flour coated balls at a time to the egg whites, coat, then place in the bag with the panko, and shake lightly to coat. Set prepared balls on a sheet of wax paper or parchment while you continue the process with the remaining balls.

Method for Frying the Ricotta Balls: Heat vegetable oil in a saucepan and fry them until they are golden. Drain on paper towels.

Important Note: The Ricotta Balls freeze well so they can be made ahead, then baked in a 400-degree Fahrenheit/204-degree Celsius oven, as needed, until heated through. In addition to serving them with the fettuccini, they also make great standalone appetizers to serve with wine.

Until next time, salud and buon appetito!

Ottella Wine Information

Founded in 1905, the Montresor family continues the Ottella tradition and legacy as fourth-generation wine makers. The 90-hectare estate in Lugana is located “between the municipalities of Peschiera del Garda, Pozzlengo, Lonato, Desenzano and Sirmione in an area with notable white clay and is bordered by the morainic “theatre” and Lake Garda.” These factors contribute to its microclimate, to the soil which has white clay that is of morainic origin, sedentary rock, limestone, is rich in mineral salts, and is sandier in hillier elevations. Another factor is the Turbiana (also known as Trebbiano di Lugana) grape used in the creation of their wines.

The Ottella Portfolio includes Icon Wines: Molceo Lugana Riserva and Camposireso: Cru: Le Creete Lugana DOC; Best Sellers: Lugana DOC, Roses, and Gemei; Unconventional: Back to Silence Lugana DOC; Metodo Classico: Blanc de Blancs Brut, Roses Brut; and Last But Not Least: Prima Luce LGT.

For more information on Ottella wines, please visit the website: www.Ottella.it/en

OTTELLA do Francesco e Michele Montresor
Loc. Ottella 1
San Benedetto di Lugana
37109 Peschiera del Garda (VR), Italia
Telephone: +39-045-7551950
Email: info@ottella.it
Website: www.Ottella.it/en
Facebook: www.facebook.com/ottellawinery
Instagram: www.instagram.com/ottellawinery/

Importer Information

Vias Imports Ltd.
875 Sixth Avenue
Suite 1500
New York, New York 10001
Telephone: +1-212-629-0200
Toll Free: 1-800-936-6125
Fax: +1-212-629-0262
Website: www.viaswine.com
Facebook: www.facebook.com/viaswine
Instagram: www.instagram.com/viaswine

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