The grapes to produce the “Rosa dei Frati” Cà dei Frati were hand picked and selected in the vineyards. Once at the winery, the grapes were destemmed and lightly pressed after a short period of skin contact to extract colour. The must was fermented in temperature-controlled stainless steel tanks before remaining in tank on fine lees for six months before bottling and then a further two months in bottle before release.
The secret to the success of the Cà dei Frati wines is their outstanding vineyards. Most producers in the zone overcrop and train the vines high. At Cà dei Frati, the vines are trained low, newer vineyards have a higher density of planting, and yields are well below the average for the zone. Fruit for this wine came from two vineyards, ‘I Frati’ in Sirmione and ‘La Tur’ in Desenzano. The soils are a mixture of chalky clay, sand and lime. The vines are single and double Guyot trained.
The Dal Cero family has transformed their Cà dei Frati property, situated on the southern shores of Lake Garda, into a model Italian estate over the past two decades. 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 160 hectares. This increase in quantity has been matched by an increase in quality and today they remain the best producer in Lugana.