Gerardo Cesari
Lugana
Regular price
£17.00
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| Denomination | Lugana DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 95% Trebbiano di Soave, 5% Chardonnay |
| Aging | The product remained in contact with its lees until January in order to express its full potential. Bottling took place in February. |
| Year | 2023 |
| Biologic | Sì |
| Product name | Lugana |
| Color | Brilliant and straw yellow in colour. |
| Perfume | Pronounced floral and fruity notes. |
| Taste | The palate shows good minerality and acidity combined with fullness and softness with a lingering aftertaste. |
| Pairings | It is a delight as an aperitif, perfect with hors-d’oeuvre, lake fish (whitefish, eel, trout) as well as sea fish or delicate main courses. |
| Region | Veneto |
| Country | Italy |
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
Starters
Fish
Shellfish
Cheese
White fish
Producer
Gerardo Cesari
From this winery
- Start up year: 1936
- Oenologist: Michele Gamba
- Bottles produced: 3.000.000
- Hectares: 140
Our company has two locations: one in Fumane and the other in Cavaion Veronese.
In the heart of Valpolicella, the Fumane winery, inaugurated in 2021, has a fruit cellar that holds over 55,000 crates of grapes, where slow resting enhances their quality.
Fermentation, bottling and ageing take place here in the exclusive Caveau Bosan, inaugurated in 2024, which preserves the historical heritage of Amarone Bosan.
Come and discover our tours, vertical tastings and guided visits for an authentic and engaging Cesari experience.
Our winery in Cavaion Veronese, inaugurated in 1997, is the heart of the ageing process for Ripasso and Amarone della Valpolicella wines.
Here, in the basement, the wines rest in the barrel cellar, cradled by oak barriques and tonneaux, developing their unique character. Inside the building, you will also find our Wineshop, where you can purchase our labels. Cesari wines are created to excite, enhancing the territory and making the classic contemporary, following a philosophy that accompanies every stage, from the vineyard to the bottle. Read more
In the heart of Valpolicella, the Fumane winery, inaugurated in 2021, has a fruit cellar that holds over 55,000 crates of grapes, where slow resting enhances their quality.
Fermentation, bottling and ageing take place here in the exclusive Caveau Bosan, inaugurated in 2024, which preserves the historical heritage of Amarone Bosan.
Come and discover our tours, vertical tastings and guided visits for an authentic and engaging Cesari experience.
Our winery in Cavaion Veronese, inaugurated in 1997, is the heart of the ageing process for Ripasso and Amarone della Valpolicella wines.
Here, in the basement, the wines rest in the barrel cellar, cradled by oak barriques and tonneaux, developing their unique character. Inside the building, you will also find our Wineshop, where you can purchase our labels. Cesari wines are created to excite, enhancing the territory and making the classic contemporary, following a philosophy that accompanies every stage, from the vineyard to the bottle. Read more
| Name | Cesari Lugana Cento Filari 2023 |
|---|---|
| Type | White green still |
| Denomination | Lugana DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 95% Trebbiano di Soave, 5% Chardonnay |
| Country | Italy |
| Region | Veneto |
| Vendor | Gerardo Cesari |
| Origin | Vineyard located between the municipalities of Pozzolengo and Peschiera |
| Soil composition | Clayey - calcareous. |
| Cultivation system | Simple bow |
| Plants per hectare | 4100 |
| Wine making | Checkering of the young shoots and thinning practices kept production down to 90 quintals/ha. Approximately 20% of the grapes were ripened on the vine with the shoot cut off to enhance structure and concentration. Vinification was carried out by soft pressing of the grapes and alcoholic fermentation at a controlled temperature of 18-20 °C. |
| Aging | The product remained in contact with its lees until January in order to express its full potential. Bottling took place in February. |
| Total acidity | 5.7 gr/L |
| Residual sugar | 19.5 gr/L |
| Allergens | Contains sulphites |