Cà dei Frati 'I Frati' Lugana

  • Cà dei Frati 'I Frati' Lugana
  • Cà dei Frati 'I Frati' Lugana

Cà dei Frati 'I Frati' Lugana


AVAILABILITY: 4 in stock

Grape Turbiana
Style Dry, White, Light Bodied, Fresh, Floral, Fresh, Crisp, Salinity, Food Friendly
Country Italy
Region Lugana, Lombardy
Volume 75cl
ABV 13%
Dietary None


This Cà dei Frati 'I Frati' Lugana is an exquisite white wine with sophisticated notes of white flowers, apricot, almond, minerals, salinity, spices, balsamic, and candied fruit. Balanced with its exuberant acidity, this complex flavour is best enjoyed at a temperature of 10°C, perfectly pairing with starters and fish dishes.

Critic Review

Decanter Magazine: 91Pts
Drinking Window: 2023 - 2026

"The estate's flagship wine, this unoaked, 100% Turbiana from limestone–clay soils shows all the potential of the variety combined with the freshness of the area; smoky yellow fruit aromas lead to a light and creamy palate with glacial freshness. A juicy wine with a sunny disposition."
James Button

About the Producer

The Dal Cero family has transformed their Ca' dei Frati property, situated on the southern shores of Lake Garda, into a model Italian estate over the past two decades. Back in 1987, they had 12 hectares of vineyard but now, following the purchase of a large chunk of prime vineyard in 2008, they have over 160 hectares. This increase in quantity has been matched by an increase in quality and today they remain the best producer in Lugana.

Vineyard and Winery

The secret to the success of the Cà dei Frati wines is outstanding vineyards. Most producers in the zone overcrop and train the vines high. At Cà dei Frati the vines, which are between 10 and 35 years old, are trained low on single or double Guyot systems. The newer vineyards have a higher density of planting and yields are well below the average for the zone. In Lugana, Turbiana is grown on the glacial soils just to the south of Lake Garda. The warmer days give wines with more weight and intensity than those from 60 kilometres to the east. The cool nights, thanks to the moderating influence of the lake, ensure the grapes retain aroma and acidity.

The grapes were picked by hand and carefully selected. Once at the winery, they were gently pressed using a pneumatic press. The must was fermented in temperature controlled stainless-steel tanks to preserve its natural fresh fruit character. The wine was then matured on its lees in 500 litre stainless-steel tanks for six months, before spending a further two months ageing in bottle before release.