The Ca' dei Frati estate situated near the southern shores of Lake Garda has been transformed over the last couple of decades by the Dal Cero family. The quality of their wines is attributable directly to Igino Dal Cero's obsession with detail. All their fruit is picked by hand; he ensures there is minimal skin contact as he wants to retain delicate perfumes and enhance the supple texture. In recent years they've substantially increased their vineyard holdings with some of the best sites in the area and honed their winemaking skills so that they're regarded as just about the best producer in Lugana.

Lugana is a small but highly regarded wine region located on the southern shore of Lake Garda, straddling the border between Lombardy and Veneto in northern Italy. The climate here is strongly influenced by the lake, which moderates extremes, giving warm, sunny summers and mild winters. This creates a long growing season ideal for gradual ripening and preservation of acidity. Humidity can be high, however, particularly in autumn, making vigilance against mildew and rot essential.

The region’s soils are predominantly clay-rich, formed from ancient glacial deposits. These compact, mineral-laden clays retain water and nutrients, promoting good vine growth and contributing to the distinctive concentration and structure of Lugana wines.

The principal grape is Turbiana (a local variety closely related to Verdicchio), which is uniquely suited to the area’s climate and soils. The vineyards are clustered mainly around the towns of Peschiera del Garda, Desenzano, Sirmione and Pozzolengo.

Lugana wines are typically dry, medium-bodied whites with a vibrant, slightly saline freshness. Aromas often include citrus, white peach and green apple, with delicate floral and almond notes. With age, they can develop additional complexity, gaining hints of honey, dried herbs and a subtle nuttiness, making them surprisingly ageworthy for a white wine from a relatively warm region.

Groppello is an indigenous red grape variety from northern Italy, primarily associated with the shores of Lake Garda in the Lombardy region, particularly within the Valtènesi and Riviera del Garda Classico appellations. Its name is derived from the Italian word “groppo,” meaning knot or lump, a reference to its tight, compact grape clusters.

In the vineyard, Groppello is relatively early-ripening and thrives in the mild, lake-influenced climate of its native region. It prefers well-drained, gravelly or morainic soils and is moderately vigorous, requiring careful canopy management to avoid excessive yields and ensure concentration of flavour. Although not particularly disease-prone, it needs protection against spring frost, which can affect the young shoots.

Groppello is planted almost exclusively in northern Italy; small experimental plantings exist elsewhere, but it remains very much a local speciality. It is often vinified as a varietal wine but may also be blended with other native grapes such as Marzemino, Barbera or Sangiovese.

The wines are typically light- to medium-bodied with bright acidity and soft tannins. Aromatically, Groppello offers fresh red berry fruit – cherry, raspberry and wild strawberry – often accompanied by notes of violet, white pepper and a subtle herbal lift. The best examples show an elegant, savoury edge and are excellent when served slightly chilled, making them particularly suited to Mediterranean-style dishes and summer drinking.

Marzemino is an ancient red grape variety native to northern Italy, most closely associated with the Trentino and Veneto regions. Historical records suggest it may have originated in the area around Istria or northern Croatia before establishing itself in the foothills of the Alps during the Middle Ages. It is well adapted to the cool, alpine-influenced climate of Trentino, where warm summer days and cool nights allow for gradual ripening and the development of aromatic intensity.

In the vineyard, Marzemino is relatively late-ripening and can be sensitive to disease, particularly oidium and botrytis, requiring careful canopy management and well-ventilated sites. It prefers deep, well-drained soils of volcanic or alluvial origin and tends to give moderate yields.

Today, Marzemino is grown primarily in Trentino (especially around Rovereto and Isera) and parts of Veneto, with small plantings in Emilia-Romagna and Lombardy. Outside Italy it is rarely seen, although a few experimental plantings exist in New Zealand and Australia.

The wines produced from Marzemino are typically medium-bodied with lively acidity and fragrant aromas of red cherry, blackberry and violet. A distinctive note of fresh herbs or subtle spice often accompanies the fruit. In Trentino, the best examples display a refreshing style with soft tannins and a juicy, floral finish, making them particularly versatile with food.

Sangiovese is Italy’s most widely planted and historically significant grape, best known as the backbone of renowned wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Originating in central Italy, notably Tuscany, Sangiovese has been cultivated for centuries and is deeply intertwined with the region’s winemaking identity.

Sangiovese is a late-ripening variety that thrives in warm, sunny climates with well-drained soils, particularly limestone and clay. It is known for its high acidity, moderate to high tannins, and ability to express terroir clearly. The grape can be challenging to grow consistently, as it is sensitive to site, climate, and vineyard management.

While its heart remains in Italy, Sangiovese is also grown internationally—in California, Washington State, Argentina, Australia, and increasingly in countries like Romania and Greece. Outside Italy, it is often used in varietal wines or blended to add acidity and structure.

Sangiovese produces a range of wine styles, from light and fresh to full-bodied and age-worthy. Common flavour profiles include cherry, red plum, dried herbs, tomato leaf, leather, and earthy spice. In oak-aged expressions, notes of tobacco, cedar, and balsamic emerge. Its structure and acidity make it especially food-friendly, pairing well with a wide range of dishes.

Barbera is one of Italy’s most important and widely planted red grape varieties, originating in the Piedmont region where it has been cultivated for centuries. Historical records from the Monferrato area mention Barbera as early as the 13th century, and it remains strongly associated with appellations such as Barbera d’Asti and Barbera d’Alba.

In the vineyard, Barbera is vigorous and high-yielding, with good disease resistance and a relatively late ripening period. It thrives on a range of soil types but performs particularly well on limestone and clay-rich sites, where yields are controlled to promote concentration and balance. One of its most distinctive attributes is its naturally high acidity, which contributes freshness and structure even in warmer vintages.

While Piedmont is its traditional home, Barbera is also planted in regions such as Emilia-Romagna, Lombardy and Puglia, and has found success further afield in California, Argentina and Australia.

Barbera is typically made in a fruit-forward, approachable style, with medium body, low tannin and flavours of red cherry, plum and raspberry. In barrel-aged examples, it can develop deeper notes of spice, vanilla and dark berry fruit. The high acidity and vibrant fruit profile make Barbera a versatile and food-friendly wine, capable of both immediate appeal and moderate ageing.

Groppello is an indigenous red grape variety from northern Italy, primarily associated with the shores of Lake Garda in the Lombardy region, particularly within the Valtènesi and Riviera del Garda Classico appellations. Its name is derived from the Italian word “groppo,” meaning knot or lump, a reference to its tight, compact grape clusters.

In the vineyard, Groppello is relatively early-ripening and thrives in the mild, lake-influenced climate of its native region. It prefers well-drained, gravelly or morainic soils and is moderately vigorous, requiring careful canopy management to avoid excessive yields and ensure concentration of flavour. Although not particularly disease-prone, it needs protection against spring frost, which can affect the young shoots.

Groppello is planted almost exclusively in northern Italy; small experimental plantings exist elsewhere, but it remains very much a local speciality. It is often vinified as a varietal wine but may also be blended with other native grapes such as Marzemino, Barbera or Sangiovese.

The wines are typically light- to medium-bodied with bright acidity and soft tannins. Aromatically, Groppello offers fresh red berry fruit – cherry, raspberry and wild strawberry – often accompanied by notes of violet, white pepper and a subtle herbal lift. The best examples show an elegant, savoury edge and are excellent when served slightly chilled, making them particularly suited to Mediterranean-style dishes and summer drinking.

Marzemino is an ancient red grape variety native to northern Italy, most closely associated with the Trentino and Veneto regions. Historical records suggest it may have originated in the area around Istria or northern Croatia before establishing itself in the foothills of the Alps during the Middle Ages. It is well adapted to the cool, alpine-influenced climate of Trentino, where warm summer days and cool nights allow for gradual ripening and the development of aromatic intensity.

In the vineyard, Marzemino is relatively late-ripening and can be sensitive to disease, particularly oidium and botrytis, requiring careful canopy management and well-ventilated sites. It prefers deep, well-drained soils of volcanic or alluvial origin and tends to give moderate yields.

Today, Marzemino is grown primarily in Trentino (especially around Rovereto and Isera) and parts of Veneto, with small plantings in Emilia-Romagna and Lombardy. Outside Italy it is rarely seen, although a few experimental plantings exist in New Zealand and Australia.

The wines produced from Marzemino are typically medium-bodied with lively acidity and fragrant aromas of red cherry, blackberry and violet. A distinctive note of fresh herbs or subtle spice often accompanies the fruit. In Trentino, the best examples display a refreshing style with soft tannins and a juicy, floral finish, making them particularly versatile with food.

Sangiovese is Italy’s most widely planted and historically significant grape, best known as the backbone of renowned wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Originating in central Italy, notably Tuscany, Sangiovese has been cultivated for centuries and is deeply intertwined with the region’s winemaking identity.

Sangiovese is a late-ripening variety that thrives in warm, sunny climates with well-drained soils, particularly limestone and clay. It is known for its high acidity, moderate to high tannins, and ability to express terroir clearly. The grape can be challenging to grow consistently, as it is sensitive to site, climate, and vineyard management.

While its heart remains in Italy, Sangiovese is also grown internationally—in California, Washington State, Argentina, Australia, and increasingly in countries like Romania and Greece. Outside Italy, it is often used in varietal wines or blended to add acidity and structure.

Sangiovese produces a range of wine styles, from light and fresh to full-bodied and age-worthy. Common flavour profiles include cherry, red plum, dried herbs, tomato leaf, leather, and earthy spice. In oak-aged expressions, notes of tobacco, cedar, and balsamic emerge. Its structure and acidity make it especially food-friendly, pairing well with a wide range of dishes.

Barbera is one of Italy’s most important and widely planted red grape varieties, originating in the Piedmont region where it has been cultivated for centuries. Historical records from the Monferrato area mention Barbera as early as the 13th century, and it remains strongly associated with appellations such as Barbera d’Asti and Barbera d’Alba.

In the vineyard, Barbera is vigorous and high-yielding, with good disease resistance and a relatively late ripening period. It thrives on a range of soil types but performs particularly well on limestone and clay-rich sites, where yields are controlled to promote concentration and balance. One of its most distinctive attributes is its naturally high acidity, which contributes freshness and structure even in warmer vintages.

While Piedmont is its traditional home, Barbera is also planted in regions such as Emilia-Romagna, Lombardy and Puglia, and has found success further afield in California, Argentina and Australia.

Barbera is typically made in a fruit-forward, approachable style, with medium body, low tannin and flavours of red cherry, plum and raspberry. In barrel-aged examples, it can develop deeper notes of spice, vanilla and dark berry fruit. The high acidity and vibrant fruit profile make Barbera a versatile and food-friendly wine, capable of both immediate appeal and moderate ageing.

Groppello is an indigenous red grape variety from northern Italy, primarily associated with the shores of Lake Garda in the Lombardy region, particularly within the Valtènesi and Riviera del Garda Classico appellations. Its name is derived from the Italian word “groppo,” meaning knot or lump, a reference to its tight, compact grape clusters.

In the vineyard, Groppello is relatively early-ripening and thrives in the mild, lake-influenced climate of its native region. It prefers well-drained, gravelly or morainic soils and is moderately vigorous, requiring careful canopy management to avoid excessive yields and ensure concentration of flavour. Although not particularly disease-prone, it needs protection against spring frost, which can affect the young shoots.

Groppello is planted almost exclusively in northern Italy; small experimental plantings exist elsewhere, but it remains very much a local speciality. It is often vinified as a varietal wine but may also be blended with other native grapes such as Marzemino, Barbera or Sangiovese.

The wines are typically light- to medium-bodied with bright acidity and soft tannins. Aromatically, Groppello offers fresh red berry fruit – cherry, raspberry and wild strawberry – often accompanied by notes of violet, white pepper and a subtle herbal lift. The best examples show an elegant, savoury edge and are excellent when served slightly chilled, making them particularly suited to Mediterranean-style dishes and summer drinking.

Marzemino is an ancient red grape variety native to northern Italy, most closely associated with the Trentino and Veneto regions. Historical records suggest it may have originated in the area around Istria or northern Croatia before establishing itself in the foothills of the Alps during the Middle Ages. It is well adapted to the cool, alpine-influenced climate of Trentino, where warm summer days and cool nights allow for gradual ripening and the development of aromatic intensity.

In the vineyard, Marzemino is relatively late-ripening and can be sensitive to disease, particularly oidium and botrytis, requiring careful canopy management and well-ventilated sites. It prefers deep, well-drained soils of volcanic or alluvial origin and tends to give moderate yields.

Today, Marzemino is grown primarily in Trentino (especially around Rovereto and Isera) and parts of Veneto, with small plantings in Emilia-Romagna and Lombardy. Outside Italy it is rarely seen, although a few experimental plantings exist in New Zealand and Australia.

The wines produced from Marzemino are typically medium-bodied with lively acidity and fragrant aromas of red cherry, blackberry and violet. A distinctive note of fresh herbs or subtle spice often accompanies the fruit. In Trentino, the best examples display a refreshing style with soft tannins and a juicy, floral finish, making them particularly versatile with food.

Sangiovese is Italy’s most widely planted and historically significant grape, best known as the backbone of renowned wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Originating in central Italy, notably Tuscany, Sangiovese has been cultivated for centuries and is deeply intertwined with the region’s winemaking identity.

Sangiovese is a late-ripening variety that thrives in warm, sunny climates with well-drained soils, particularly limestone and clay. It is known for its high acidity, moderate to high tannins, and ability to express terroir clearly. The grape can be challenging to grow consistently, as it is sensitive to site, climate, and vineyard management.

While its heart remains in Italy, Sangiovese is also grown internationally—in California, Washington State, Argentina, Australia, and increasingly in countries like Romania and Greece. Outside Italy, it is often used in varietal wines or blended to add acidity and structure.

Sangiovese produces a range of wine styles, from light and fresh to full-bodied and age-worthy. Common flavour profiles include cherry, red plum, dried herbs, tomato leaf, leather, and earthy spice. In oak-aged expressions, notes of tobacco, cedar, and balsamic emerge. Its structure and acidity make it especially food-friendly, pairing well with a wide range of dishes.

Barbera is one of Italy’s most important and widely planted red grape varieties, originating in the Piedmont region where it has been cultivated for centuries. Historical records from the Monferrato area mention Barbera as early as the 13th century, and it remains strongly associated with appellations such as Barbera d’Asti and Barbera d’Alba.

In the vineyard, Barbera is vigorous and high-yielding, with good disease resistance and a relatively late ripening period. It thrives on a range of soil types but performs particularly well on limestone and clay-rich sites, where yields are controlled to promote concentration and balance. One of its most distinctive attributes is its naturally high acidity, which contributes freshness and structure even in warmer vintages.

While Piedmont is its traditional home, Barbera is also planted in regions such as Emilia-Romagna, Lombardy and Puglia, and has found success further afield in California, Argentina and Australia.

Barbera is typically made in a fruit-forward, approachable style, with medium body, low tannin and flavours of red cherry, plum and raspberry. In barrel-aged examples, it can develop deeper notes of spice, vanilla and dark berry fruit. The high acidity and vibrant fruit profile make Barbera a versatile and food-friendly wine, capable of both immediate appeal and moderate ageing.

Groppello is an indigenous red grape variety from northern Italy, primarily associated with the shores of Lake Garda in the Lombardy region, particularly within the Valtènesi and Riviera del Garda Classico appellations. Its name is derived from the Italian word “groppo,” meaning knot or lump, a reference to its tight, compact grape clusters.

In the vineyard, Groppello is relatively early-ripening and thrives in the mild, lake-influenced climate of its native region. It prefers well-drained, gravelly or morainic soils and is moderately vigorous, requiring careful canopy management to avoid excessive yields and ensure concentration of flavour. Although not particularly disease-prone, it needs protection against spring frost, which can affect the young shoots.

Groppello is planted almost exclusively in northern Italy; small experimental plantings exist elsewhere, but it remains very much a local speciality. It is often vinified as a varietal wine but may also be blended with other native grapes such as Marzemino, Barbera or Sangiovese.

The wines are typically light- to medium-bodied with bright acidity and soft tannins. Aromatically, Groppello offers fresh red berry fruit – cherry, raspberry and wild strawberry – often accompanied by notes of violet, white pepper and a subtle herbal lift. The best examples show an elegant, savoury edge and are excellent when served slightly chilled, making them particularly suited to Mediterranean-style dishes and summer drinking.

Marzemino is an ancient red grape variety native to northern Italy, most closely associated with the Trentino and Veneto regions. Historical records suggest it may have originated in the area around Istria or northern Croatia before establishing itself in the foothills of the Alps during the Middle Ages. It is well adapted to the cool, alpine-influenced climate of Trentino, where warm summer days and cool nights allow for gradual ripening and the development of aromatic intensity.

In the vineyard, Marzemino is relatively late-ripening and can be sensitive to disease, particularly oidium and botrytis, requiring careful canopy management and well-ventilated sites. It prefers deep, well-drained soils of volcanic or alluvial origin and tends to give moderate yields.

Today, Marzemino is grown primarily in Trentino (especially around Rovereto and Isera) and parts of Veneto, with small plantings in Emilia-Romagna and Lombardy. Outside Italy it is rarely seen, although a few experimental plantings exist in New Zealand and Australia.

The wines produced from Marzemino are typically medium-bodied with lively acidity and fragrant aromas of red cherry, blackberry and violet. A distinctive note of fresh herbs or subtle spice often accompanies the fruit. In Trentino, the best examples display a refreshing style with soft tannins and a juicy, floral finish, making them particularly versatile with food.

Sangiovese is Italy’s most widely planted and historically significant grape, best known as the backbone of renowned wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Originating in central Italy, notably Tuscany, Sangiovese has been cultivated for centuries and is deeply intertwined with the region’s winemaking identity.

Sangiovese is a late-ripening variety that thrives in warm, sunny climates with well-drained soils, particularly limestone and clay. It is known for its high acidity, moderate to high tannins, and ability to express terroir clearly. The grape can be challenging to grow consistently, as it is sensitive to site, climate, and vineyard management.

While its heart remains in Italy, Sangiovese is also grown internationally—in California, Washington State, Argentina, Australia, and increasingly in countries like Romania and Greece. Outside Italy, it is often used in varietal wines or blended to add acidity and structure.

Sangiovese produces a range of wine styles, from light and fresh to full-bodied and age-worthy. Common flavour profiles include cherry, red plum, dried herbs, tomato leaf, leather, and earthy spice. In oak-aged expressions, notes of tobacco, cedar, and balsamic emerge. Its structure and acidity make it especially food-friendly, pairing well with a wide range of dishes.

Barbera is one of Italy’s most important and widely planted red grape varieties, originating in the Piedmont region where it has been cultivated for centuries. Historical records from the Monferrato area mention Barbera as early as the 13th century, and it remains strongly associated with appellations such as Barbera d’Asti and Barbera d’Alba.

In the vineyard, Barbera is vigorous and high-yielding, with good disease resistance and a relatively late ripening period. It thrives on a range of soil types but performs particularly well on limestone and clay-rich sites, where yields are controlled to promote concentration and balance. One of its most distinctive attributes is its naturally high acidity, which contributes freshness and structure even in warmer vintages.

While Piedmont is its traditional home, Barbera is also planted in regions such as Emilia-Romagna, Lombardy and Puglia, and has found success further afield in California, Argentina and Australia.

Barbera is typically made in a fruit-forward, approachable style, with medium body, low tannin and flavours of red cherry, plum and raspberry. In barrel-aged examples, it can develop deeper notes of spice, vanilla and dark berry fruit. The high acidity and vibrant fruit profile make Barbera a versatile and food-friendly wine, capable of both immediate appeal and moderate ageing.