Ca' dei Frati - I Frati - Lugana D.O.C. - White Wine

Ca' dei Frati - Azienda Agricola since 1939

The Ca’ dei Frati company has been renowned since 1782, as confirmed by a document that refers to "a house with a cellar located in Lugana in the Sermion district known as the place of the Friars”. In 1939, Felice Dal Cero, son of Domenico, formerly a wine grower in Montecchia di Crosara near Verona, moved to that very house in Lugana di Sirmione, immediately realising the area’s potential for vine cultivation. After thirty years working in the vineyard and the cellar, his son Pietro took part in the creation of the DOC in 1969, bottling his first wine with the label Lugana Casa dei Frati, later named Ca’ dei Frati. In 2012, Pietro Dal Cero passed away, leaving the cultural legacy to his wife Santa Rosa and children Igino, Gian Franco and Anna Maria, who run the company with the same passion and determination.

Ca' dei Frati - I Frati - Lugana D.O.C. - White Wine

This is the jewel in the crown, the wine that got us known and continues to be the image of the company. A direct thread can be traced back to its variety, the Turbiana, our native vine. Intended to be consumed as a vintage, it expresses the best of itself many years after bottling. When young, it is fresh, linear and furnished with great sophistication and elegance with delicate hints of white balsamic flowers, traces of apricot and almond. Time enables it to evolve, allowing the mineral notes to be expressed with greater determination, thereby acquiring its complexity with traces of iodates, spices and candied fruit. In the mouth, it is capable of enveloping the whole palate thanks to a significant savoury essence, accompanied by strong, exuberant acidity. When young, a serving temperature of around 10 degrees is preferable, with cold or warm – but delicate – starters and to accompany fish dishes, boiled, steamed or grilled.

Technical Data

Vines Used

100 % Turbiana

Soil Composition

Limestone – clay

Cultivation System

Simple and double Guyot

Planting Density

2.30 x 0.70

Yield per Hectare

90 hundredweight

Vinification Type

Steel

Malolactic Fermentation

Not carried out

Refinement and Development

In steel on the fine lees for minimum 6 months, followed by 2 months in the bottle

Alcohol Content

13 %

Total Acidity

6.40 g/L

Volatile Acidity

0.30 g/L

pH

3.20

Dry Extract

21 g/L