Made solely from the Lugana grape, this Lugana has a fresh, fragrant nose of white flowers, apricots and almonds, which gives way to ripe, round fruit on the palate and a clean, zingy acidity that cuts through on the finish. Unoaked to maintain its purity of fruit, the wine underwent malolactic fermentation to add body and richness, followed by 6 months on its lees in stainless steel tank. A superb vintage in Lugana. A perfect autumn of warm days and cool nights ensured that they grapes ripened well and retained their aromas. Yields were down, a factor that has resulted in great intensity on the mid palate and, unfortunately, an increase in price. Ca’ dei Frati remains the best producer in Lugana. The secret to their success is simple: outstanding vineyards. Vines are trained low, newer vineyards have a higher density of planting, and yields are well below the average for the zone. The quality of the fruit is accentuated in the modern winery, where Igino Dal Cero is not afraid to lose straightforward, primary perfumes if he gains weight, texture and complexity on the palate by allowing some of the vats to go through malolactic fermentation. This distinguishes theirs from many other Italian whites, and results in a wine with the sort of fullness and length that would, if produced in Friuli, fetch twice the price it currently does.
