Lugana Sgreva

Oh thanks my God. At last another characteristic Lugana, another original one. They are not so rare, but at this time, where costums and palate exalt strong, heavy and complicate taste, is difficult to find a so pleasant, genuine and ancient one.

Sgreva’s Sirmio has the gift to be honest. There are customs, links with Turbiana, with lands, with taste and good smells, authentic, real. It has a sincere savour, it multiplies its pleasure, without damaging one more glass. And this hundredfolds pleasure to stay round the table, pleasure to match with a fine food (that leaves clear mouths) and the pleasure to stay together.

This wine gives you spring sensations, happiness and discovery. Your nose smells immediately warm yeast, bread crust, thin acacia. Turbiana’s grape’s bitter delight catches the attention of your mouth, friut’s grace, apple and peer. And bitter note stuns sweeping across sweet and taking sip beyond the mouth: its after-taste leaves you a wish to drink again, to appreciate this Lugana’s delicacy and elegance.

Grapevine: Turbiana
Geographic location: the communities of Sirmione and Pozzolengo, area south of Lake Garda
Exposure: south, southeast
Average altitude of the terrain: from 60 to 80 meters above sea level
Type of terrain: cretaceous-clay
Growing system: simple or double Guyot but short, 3,500-4,000 plants per acre
Yield per acre: 125 quintal
Harvest: The harvest is done from the end of September until the middle of October with particularly mature grapes. First a selection of the grapes is done with the elimination of the less suitable grapes, then begins the real, proper harvest in small crates
Winemaking: Destemming and maceration of the grapes for 48 hours at 8°C. Soft pressing of the grapes, with extraction of the flower must, static cleaning and vacuum filtration of the pressing. The alcoholic fermentation is done by selected yeasts at controlled temperature of 16°C, taking place in stainless steel vats for two weeks. The wine remains in its yeasts for about 4 months evolving and complementing
How to serve it: serve at 10-12°C
Cookery: from happy hour to the delicate starters, even raw. Pasta dishes and fish dishes, especially that of its lake