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 100. This increase in quantity has been matched by an increase in quality, and today they remain the best producers in Lugana.
The secret to the success of the Ca dei Frati wines is outstanding vineyards. Most producers in the zone overcrop and train the vines high. At Ca dei Frati, the vines are trained low, on single or double guyot, newer vineyards have a higher density of planting, and yields are well below the average for the zone. This wine is made from grapes grown on 10 to 35 year old vines, planted on calcareous and clay soil. Vineyards include I Frati in Sirmione, San Rocco in Pozzolengo, Ronchedone in Desenzano del Garda, La Tur in Desenzano del Garda and Rovizza Alta in Peschiera del Garda. Yields are approximately 63 hectolitres per hectare.
The must was fermented in temperature controlled stainless steel tanks and unoaked to maximise its fresh fruit character. Unlike the previous vintages the wine did not undergo malolactic fermentation as the Dal Cero brothers were keen to retain the fresh perfumes. The wine remained on the lees in stainless steel tanks for six months before bottling.
Light yellow in colour with a concentrated but fresh perfume of white flowers, peaches and ripe lemons. On the palate it has excellent depth and balance, Igino’s trademark richness and a lovely crisp, lively finish.