The Dal Cero family has transformed their Cà dei Frati property, situated on the southern shores of Lake Garda, into a model Italian estate over the past two decades. Back in 1987, they had 12 hectares of vineyard but now, following the purchase of a large chunk of prime vineyard in 2008, they have over 140 hectares. This increase in quantity has been matched by an increase in quality, and today they remain the best producer in Lugana. The quality of the wines is attributable directly to Igino Dal Cero's obsession with detail. All their fruit is picked by hand; he ensures there is no skin contact as he wants to retain delicate perfumes and enhance the supple texture; he has changed his mind on malolactic fermentation and now inhibits it in order to give the wine the lift he feels it benefits from; and he is now convinced that ageing on lees from end of fermentation gives him greater richness on the palate and the wonderful flintiness on nose that makes this wine so Burgundian in character.
The secret to the success of the Cà dei Frati wines is outstanding vineyards. Most producers in the zone overcrop and train the vines high. At Cà dei Frati, the vines are trained low, on single or double Guyot, newer vineyards have a higher density of planting, and yields are well below the average for the zone. This wine is made from grapes grown on 10 to 35 year old vines. In Lugana, the Turbiana grape is grown on the glacial soils just to the south of Lake Garda. The warmer days give wines with more weight and intensity than those from 60 kilometres to the east. The cool nights, thanks to the moderating influence of Lake Garda, ensures the grapes retain aroma and acidity.
The 2018 vintage began with a long period of dry weather. Rainy weather occurred in May and early June. Hot weather in the summer months allowed the grapes to develop normally. Temperatures throughout the summer remained high; in September it rarely went below 30°C. Yields were slightly higher than usual, and the quality of the grapes was very high.
The must was fermented in temperature-controlled stainless-steel tanks to maximise its fresh fruit character. The wine then remained on lees in stainless-steel tanks for six months before spending two months ageing in bottle before release.
Pale yellow in colour with a concentrated but fresh perfume of white flowers, peaches and ripe lemons. On the palate, it has excellent depth and balance, with lovely richness and a crisp, lively finish.
ABV = 13.5%.