Ca’ dei Frati Wines-Ca' dei Frati – Rosa dei Frati – Riviera del Garda Classico D.O.C. – Rosé Wine – Avvenice

Ca’ dei Frati – Azienda Agricola since 1939

The Ca’ dei Frati company has been renowned since 1782, as confirmed by a document that refers to “a house with a cellar located in Lugana in the Sermion district known as the place of the Friars”. In 1939, Felice Dal Cero, son of Domenico, formerly a wine grower in Montecchia di Crosara near Verona, moved to that very house in Lugana di Sirmione, immediately realising the area’s potential for vine cultivation. After thirty years working in the vineyard and the cellar, his son Pietro took part in the creation of the DOC in 1969, bottling his first wine with the label Lugana Casa dei Frati, later named Ca’ dei Frati. In 2012, Pietro Dal Cero passed away, leaving the cultural legacy to his wife Santa Rosa and children Igino, Gian Franco and Anna Maria, who run the company with the same passion and determination.

Ca’ dei Frati – Rosa dei Frati – Riviera del Garda Classico D.O.C. – Rosé Wine

The southern banks of the Benaco have long preserved the tradition of an outstanding, fresh and graceful wine like the Rosa dei Frati. A high level Rosé with a great capacity to surprise with its simple authority. Fresh, delicate yet sharp at the same time, it is capable of being the centrepiece of the table. To the nose, there are clear hints of hawthorn flowers, green apple, white almond and wild cherry. In the mouth, it is tasty, fresh, savoury and able to stimulate the palate thanks to its sharp acidity and hints of small red fruit. The ease of drinking encourages a carefree attitude by the second glass. Recommended with cured meats, fried vegetables, mushrooms, tomato and mozzarella salad, delicate pasta and spring risottos, light white meat and strongly flavoured fish.

Technical Data

Vines Used

Groppello, Marzemino, Sangiovese and Barbera

Soil Composition

Limestone, clay, limy and sandy

Cultivation System

Simple and double Guyot

Planting Density

2.30 x 0.70

Yield per Hectare

90 hundredweight

Vinification Type

In steel with slight maceration on contact

Malolactic Fermentation

Not carried out

Refinement and Development

In steel on the fine lees for 6 months, followed by 2 months in the bottle

Alcohol Content

12.5 %

Total Acidity

6.50 g/L

Volatile Acidity

0.28 g/L

pH

3.15

Dry Extract

20.5 g/L