Ca' dei Frati – Cuvèe dei Frati Brut – Metodo Classico – Lugana D.O.C. – Sparkling 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 – Cuvèe dei Frati Brut – Metodo Classico – Lugana D.O.C. – Sparkling Wine

The results obtained by this Cuvée are truly surprising. Our grapes, so rich in fixed acidity, made us think of production by the classic method in line with those of the best Italian companies in the production of sparkling wine. We added 10% Chardonnay to the Turbiana to round off the youthful exuberance of the native vine. After a period on the lees in the bottle lasting at least 24 months, the sparking wine comes to life with great elegance. A fine continuous perlage, it appears to us in the glass as a golden yellow colour with green highlights. Fragrant to the nose, with hints of biscuits and hazelnut, hay and seasoned tobacco. The silky and creamy carbonate makes room for the acidity to stimulate salivation. Perfect as an aperitif but also able to display all the versatility of the classic method when accompanying meals. Excellent with freshwater fish, during the entire libation, with poultry, cold white meats and summer salads. Combines successfully with a quality Parmesan cheese.

Technical Data

Vines Used

Turbiana and Chardonnay

Soil Composition

Limestone – clay

Cultivation System

Simple and double Guyot

Planting Density

2.30 x 0.70

Yield per Hectare

90 hundredweight

Vinification Type

Direct pressing of the grapes with fermentation partly in steel

Malolactic Fermentation

Not carried out

Refinement and Development

A minimum of 24 months on the lees, followed by 4 months in the bottle after disgorging

Alcohol Content

13 %

Total Acidity

6.70 g/L

Volatile Acidity

0.38 g/L

pH

3.12

Dry Extract

20.2 g/L