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A rich, characterful northern Italian red from Lake Garda's morainic hills, marrying vibrant dark fruit and savoury depth with 14 months of gentle oak ageing.
| Grape | 45% Marzemino, 45% Sangiovese, 10% Cabernet Sauvignon |
| Style | Dry, Red, Full-Bodied, Black Fruits, Herbaceous, Intense, Savoury, Food Friendly, Oaked |
| Country | Italy |
| Region | Lombardia |
| Volume | 75cl |
| ABV | 14% |
| Dietary | None |
Tasting Notes & Food Pairings
On sight this is a deep, concentrated ruby red with dark violet reflections. The nose opens with macerated black cherries, dark blueberries, and wild bramble jam, accented by crushed herbs, balsamic undertones, and a faint dusting of dark cocoa and sweet pipe tobacco.
On the palate, it has real presence and backbone without feeling clunky or overbearing. The indigenous Marzemino brings juicy dark fruit and floral lift, while Sangiovese delivers lively freshness and taut, savoury grip. Rounded out by the structure of Cabernet and smooth, well-integrated oak tannins, it finishes long and warming with a hallmark lick of mineral salinity typical of Lake Garda’s morainic soils.
Food Pairings:
A natural companion for hearty, slow-cooked meals. It holds up brilliantly alongside braised beef shin, venison stew, roast duck, or a slow-simmered sausage and fennel ragù tossed through rigatoni. For cheese, reach for mature Pecorino, Isle of Mull cheddar, or aged Gouda.
About the Producer
In the last two decades, the Dal Cero family have transformed Ca’ dei Frati, on the southern shores of Lake Garda, into a thriving estate. Originally comprising just 12 hectares of vines, the family purchased significant vineyard holdings in 2008, growing Ca’ dei Frati to over 200 hectares. This increase in quantity is matched by quality and today Ca’ dei Frati are among the best producers in Lugana.
Vineyard and Winery
Viticulture & Terroir:
The grapes are grown in the Dal Cero family's own vineyard, Ronchedone, which is located on the south bank of Lake Garda near the town of Sirmione. The vines for 'Ronchedone' are planted on chalky, limestone and sandy clay soils, using single Guyot and cordon training. The yields are around eight tonnes per hectare.
Winemaking & Maturation:
The grapes were picked by hand and carefully selected. Once at the winery, they underwent a prolonged maceration that lasted eight months in stainless-steel tanks before fermentation. Post fermentation, the wine was transferred to barriques for malolactic fermentation and then aged in a mixture of French and American oak (50% second use and the remaining third use) for 14 months. This was followed by a further 2 months ageing in bottle prior to release.