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

The Cuvée Rosè is another jewel in the crown of our production. The idea for a pink sparkling wine arose at table, while thinking about the potential of the grapes already used in the production of the Rosa dei Frati. The Cuvée Rosè is obtained after a period of 24 months on the lees, during which the aroma and the taste become complex. It has very fine perlage and its colour, antique pink, immediately displays its potential. To the nose, it is extremely elegant with saline notes that leave room for hints of small red fruit and rose petal. Pleasant and tasty on the palate, the fruity flavours return and all the elegance is restated. Its perlage is delicate and caressing, the saline sensation and the freshness make this sparkling wine very easy to drink. It is suitable as an apertif or as a masterful accompaniment for an entire meal. Recommended with fish-based dishes, even with elaborate preparation. Serve at a temperature of 8°- 9°.

Technical Data

Vines Used

Groppello, Marzemino, Sangiovese and Barbera

Soil Composition

Limestone – clay, limy and sandy

Cultivation System

Simple Guyot

Planting Density

2.30 x 0.70

Yield per Hectare

90 hundredweight

Vinification Type

In steel with light contact during maceration

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

6.50 g/L

Volatile Acidity

0.28 g/L

pH

3.10

Dry Extract

20.5 g/L