Ca' dei Frati – Tre Filer – Sweetened Grapes Wine – Lugana D.O.C. – Sweet 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 – Tre Filer – Sweetened Grapes Wine – Lugana D.O.C. – Sweet Wine

The greatness of a sweet wine is measured by its capacity to retain the balance between sweetness, acidity and savouriness. Tre Filer manages to bring together all these with unexpected sensations. A warm, fragrant wine with hints of dry fruit and honey; persuasive and exciting, it brings with it all the sunshine of autumn. The mouth is enveloped in flavour but it is the acidity of the Turbiana that makes it exclusive, leaving the palate dry while allowing the sugary substances to fully do their job. Enchanting with blue-veined cheese but also with dry puff pastries and cream tarts.

Technical Data

Vines Used

Turbiana, Chardonnay and Sauvignon Blanc

From The Vineyards

I Frati – Sirmione, Ronchedone – Desenzano del Garda

Soil Composition

Limestone – clay

Cultivation System

Double Guyot for the Turbiana and spurred cordon for the rest

Planting Density

2.30 x 0.70

Yield per Hectare

80 hundredweight

Vinification Type

Steel

Malolactic Fermentation

Not carried out

Refinement and Development

In steel on the fine lees for 12/14 months, followed by 1 year in the bottle

Alcohol Content

13 %

Total Acidity

7.50 g/L

Volatile Acidity

0.65 g/L

pH

3.20

Dry Extract

28 g/L