Tommasi
Lugana Le Fornaci 2025
| Denomination | DOC Lugana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Trebbiano di Soave |
| Aging | Ageing/maturation for approximately 5 months in stainless steel tanks (including on fine lees), without any contact with wood. |
- Grape variety: 100% Turbiana (Trebbiano di Lugana) for a Lugana DOC Tommasi 2025.
- Vinification: 7 days in stainless steel at 14-18 °C with racking by natural sedimentation.
- Ageing: 5 months in stainless steel on the fine lees, without any oak treatment.
- Aromatic profile: Flowers, green apple, citrus fruits, peach, exotic notes and minerality.
- Taste and service: Dry and harmonious, almond finish. Serve at 10-12 °C.
Description
What type of wine it is
Lugana Le Fornaci by Tommasi is a still white wine made from Turbiana grapes, also known as Trebbiano di Lugana. It expresses the identity of Lugana with a dry and elegant style. On the palate, it offers a distinct mineral freshness and a lively acidity that ensure an intense and consistently smooth sip. Careful processing preserves the natural vibrancy of the fruit, delivering a precise aromatic texture with clean and vibrant notes.
Where it comes from
The grapes are grown in vineyards located between Sirmione and Desenzano, on the southern shore of Lake Garda. This area is characterised by soils of glacial origin with layers of fine sediments. The alternation of calcareous clays, silt and mineral-rich sandy fractions is decisive: the clay provides body and structure, while the sandy component defines the aromas, establishing the savoury and profound character typical of the territory.
How it is produced
Production begins with a slow fermentation at a controlled temperature in stainless steel tanks, followed by racking via natural sedimentation. Ageing continues in steel on the fine lees for five months, excluding the use of barrels to enhance varietal fidelity. In the glass, it releases a floral and fruity bouquet, with hints of green apple, citrus and yellow peach. The finish reveals a persistent sip, enriched by hints of almond and delicate vanilla nuances.
History and interesting facts
Le Fornaci is the Tommasi family project south of Lake Garda, born from the passion of a winery that has been producing wines of excellence since 1902. An interesting fact about this Lugana DOC is its achievement of the prestigious gold medal at the Berliner Wine Trophy.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 1902
- Oenologist: Giancarlo Tommasi
- Bottles produced: 4.500.000
- Hectares: 262
An attentive ear to change, respect of place, and high-quality production are three driving factors that put Tommasi among Italy's leading producers. The strength of the family truly forges every Tommasi. Read more
| Name | Tommasi Lugana Le Fornaci 2025 |
|---|---|
| Type | White still |
| Denomination | Lugana DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Trebbiano di Soave |
| Country | Italy |
| Region | Veneto |
| Vendor | Tommasi |
| Story | History and interesting facts Le Fornaci is the Tommasi family project south of Lake Garda, born from the passion of a winery that has been producing wines of excellence since 1902. An interesting fact about this Lugana DOC is its achievement of the prestigious gold medal at the Berliner Wine Trophy. |
| Origin | Estate-owned vineyards in Sirmione and Desenzano del Garda (province of Brescia), on the southern shore of Lake Garda. |
| Soil composition | Of glacial origin, composed of layers of fine sediment (predominantly calcareous clays and silt), interspersed with micro-organic deposits and mineral salts. |
| Cultivation system | Small arch |
| Fermentation temperature | 14–18 °C |
| Fermentation | About 7 days |
| Production technique | Slow fermentation at a controlled temperature for approximately 7 days in stainless steel tanks, with racking via natural sedimentation; ageing/maturation for approximately 5 months in stainless steel (including on fine lees), without contact with wood. |
| Wine making | Slow fermentation at a controlled temperature (14–18 °C) for approximately 7 days in stainless steel tanks, with racking by natural sedimentation; ageing/maturation in stainless steel (about 5 months, including on fine lees), without wood contact. |
| Aging | Ageing/maturation for approximately 5 months in stainless steel tanks (including on fine lees), without any contact with wood. |
| Total acidity | 6.05 gr/L |
| Residual sugar | 3.3 gr/L |
| Allergens | Contains sulphites |