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The trio of Turbiana, Chardonnay and Sauvignon Blanc gives this wine a lively aromatic quality on the nose with notes of tropical fruit and great minerality. On the palate, an initial hint of sweetness is followed by a well-balanced blend of fruit and savoury notes, ending with a hint of stony minerality.
The Dal Cero family has transformed their Ca’ 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 160 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 vineyards is the secret of the success of the Cà dei Frati wines. Many producers in the zone overcrop and train the vines high. At Cà dei Frati, the vines are trained low, newer vineyards have a higher planting density and yields are well below the average for the zone. Their vineyards are located in Sirmione and Desenzano del Garda where soils are chalky clay. Turbiana is the local name for Trebbiano di Lugana (very different from the Trebbiano found in Tuscany).
The Turbiana, Chardonnay and Sauvignon Blanc grapes were harvested late in the season. Fermentation took place in temperature-controlled stainless steel tanks, followed by maturation in 225 litre barriques for 12 months for the Turbiana and Chardonnay. Both varieties underwent malolactic fermentation, whereas the Sauvignon Blanc remained in stainless steel where malolactic fermentation was prevented. After blending, the wine spent six months in bottle before release.