Bright straw colour with golden hues. Complex and elegant on the nose, attractive with
fragrant and elegant fruity and floral notes. On the palate round and smooth, with an
intense fruity character, pleasurable freshness and a lingering dry finish. Traditional Veneto dishes: linguine with clams, baked sea bass. In general: starters, risottos, and fish.

Critic Review

Decanter Magazine: 86Pts
Drinking Window: 2024 - 2026

"Light lemon in colour with notes of citrus and bready aromas. Moderate intensity with hints of citrus and apple with minerality. Well made."
Susan Hulme MW, Vincenzo Arnese, Sara Bachiorri

About the Producer

Founded in 1843 the Santi winery is located a few steps from the centre of Illasi, a historic village surrounded by vineyards, famous for its villas and its Mediaeval castle. The winery was completely renovated in 2016 to adapt to the winemaking philosophy defined by oenologist Cristian Ridolfi. The most important changes involved the creation of an internal drying area adjacent to fermentation facilities, as well as expansion of the barrel cellar that currently has about 150 containers of different sizes and origins.

Vineyard and Winery

The term Folàr in the Verona dialect means “punching down”, a winemaking process generally reserved for red wines and used in the production of this Lugana. It consists of repeatedly breaking the cap of pomace and pushing it under the surface of the must, which is thus enriched by the noble components of the skin during primary fermentation, thereby boosting the structure and cellarability of the wine.

The vineyards are aligned north-south. The microclimate is always very favourable
due to the lake’s mitigating effect on temperature, thus ensuring perfectly ripe and
healthy grapes. Very clayey limestone soil with a high mineral content.

The entire process is carried out in a reductive environment in order to guard against
contact with oxygen. Following soft crushing, the grapes are transferred to the
fermentation vessels, where they undergo a pre-fermentation cold maceration until the
cap rises (about 48 hours). After racking and soft pressing, the must is cold decanted
and then fermented very slowly with selected yeasts. The wine remains on the lees in steel vats until bottling