Our production philosophy

We aim at creating wines that are fresh, have great minerality, acidity and naturalness. We want their fruit and structure to define an elegant and unforgettable final product.
In Sicily, the traditional grape management strategy employed by the producers has always had the grapes’ higher sugar content - and thus the musts with higher alcoholic content, as a primary production target. This was justified, as wine producers paid more for grapes with a higher sugar content. In the past, and today still, sugar content determines greater value in mass produced grapes. Ottoventi sees its primary raison d’être in the overlapping of the two figures of the viticulturist and the wine producer. This generates, defines and identifies its “Production Philosophy”.
Ottoventi doesn’t harvest its grapes when they reach maximum sugar content, but rather when they are perfectly ripe, and thus able to express their absolute best in terms of aroma, flavour, acidity and structure. Ottoventi’s harvest typically ends two to three weeks earlier than traditional local practices. This makes our grapes and wines rich in aromas, extremely mineral and acidic, able to express great structure and flavours. On top of all this, they also display an excellent longevity. Along with this harvest strategy, Ottoventi also practices manual harvesting and carefully selects its processing techniques - such as the use of dry ice and nitrogen, in order to prevent the grapes from getting damaged or oxidised. The intent is keeping the grapes’ flavour intact for the consumer’s pleasure.

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