Ca' dei Frati – Brolettino – Lugana D.O.C. – Magnum – White Wine – Avvenice

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 – Brolettino – Lugana D.O.C. – Magnum – White Wine

This is the wine of our great native vine: the Turbiana. Fully ripe grapes are harvested around the middle of October and the highly productive land gives us a product with structure and a great capacity for ageing. All its complexity is tangible to the taste. To the nose, there are hints of ripe fruit, peaches, yellow apples, rose petals with fresh, balsamic notes. The palate is enveloped by an invasion of flavour, maintaining all its freshness and elegance. The full structure is accompanied by a taut acidity and a characteristic savouriness that completely cleans the palate, leaving it full of delicate aromas. Perfect for winter soups, legumes and pasta with white sauces, white meat and poultry, medium seasoned cheese, fished cooked long and well and shellfish.

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

Begun in steel, completed in barriques

Malolactic Fermentation

Conducted in barriques

Refinement and Development

In barrique for 10 months, followed by 3 months in the bottle

Alcohol Content

13.5 %

Total Acidity

6.60 g/L

Volatile Acidity

0.30 g/L

pH

3.25

Dry Extract

22.5 g/L