Ca' dei Frati Ronchedone Vino Rosso 2019
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Very rich on the nose with hints of red fruit, crushed blueberries, Marasca cherries in alcohol, balsamic and jam aromas. On the palate, it is powerful and incisive, clean, savory with the fine acidity that is the mark of the land of Benaco.
Perfect to accompany medium to well-cooked red meats, game of feather and fur, seasoned cheeses, rich pasta and soup with meat.
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.The grapes of every vineyard are vinified separately in order to gain a clearer vision of the expressions of the "terroir". The processes take place with the utmost respect for the raw material through an innovative technique refined over the years that enables us to obtain full-bodied wines with great longevity. The bond and the continuous collaboration with Gino Veronelli has helped to create and plan their wines over time.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Containing an exciting mix of wine producing subregions, Lombardy is Italy’s largest in size and population. Good quality Pinot noir, Bonarda and Barbera have elevated the reputation of the plains of Oltrepò Pavese. To its northeast in the Alps, Valtellina is the source of Italy’s best Nebbiolo wines outside of Piedmont. Often missed in the shadow of Prosecco, Franciacorta produces collectively Italy’s best Champagne style wines, and for the fun and less serious bubbly, find Lambrusco Mantovano around the city of Mantua. Lugana, a dry white with a devoted following, is produced to the southwest of Lake Garda.