Description
Classic method sparkling wine, pas dosé, produced by Ca dei Frati. Blend: 90% Trebbiano di Lugana/Turbiana, 10% Chardonnay. A classic method born from the passion and tradition of the Dal Cero family, who have been producing excellent wines on the shores of Lake Garda since 1939. Fermentation in stainless steel, aging on the lees for approximately 36 months, followed by 4 months in bottle after disgorgement. Fragrant on the nose, with notes of biscuit, bread, and fresh fruit. Golden yellow with golden highlights. The silky and creamy finish gives way to acidity that stimulates salivation, bringing back notes of biscuit and hazelnut.
Details
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1939
- Oenologist: Igino Dal Cero
- Hectares: 120
It was in 1939 when Felice Dal Cero, son of Domenico, already a winemaker in Montecchia Crosara in Verona, moved in that house, Lugana of Sirmione, sensing immediately the wine-growing area.
After 30 years of work in the vineyard and winery in 1969, his son Peter participated in the creation of Doc started to bottle its first Lugana Casa dei Frati label.
Today, with his wife Santa Rosa cultural heritage has been passed on to children Igino, Gian Franco and Anna Maria who run the company with the same passion and determination.
Mutual respect, the union of the family, defined roles and the link to their territory on the shores of Lake Garda, represent the true strength of the Dal Cero family
Ca'dei Frati treasures of the past and looks to the future through a research and development of what was built in 70 years of wines. Read more
| Name | Ca dei Frati Cuvee dei Frati Dosaggio Zero |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 90% Trebbiano di Lugana / Turbiana, 10% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Ca dei Frati |
| Soil composition | Calcareous-clayey. |
| Cultivation system | Single and double Guyot. |
| Wine making | Direct pressing of the grapes with fermentation in steel. Malolactic fermentation: not carried out. |
| Aging | About 36 months on the lees, followed by 4 months in bottle after disgorgement. |
| Total acidity | 6.7 gr/L |
| PH | 3.12 |
| Dry extract | 21.0 gr/L |
| Allergens | Contains sulphites |

