I Frati Cadei Frati Lugana

I Frati Cadei Frati Lugana takes its name from Lugana, a style traditionally made as a dry white wine from the Turbiana grape (a relative of Verdicchio) around the southern shores of Lake Garda. The listing doesn't confirm the grape, vintage, alcohol level or cellar treatment of this bottle, so what follows describes how wines under the Lugana name typically behave. Check the label for specifics. In the glass, expect a pale straw to light gold colour and aromas of white peach, green apple, lemon zest and almond, sometimes with a floral or faintly saline edge. The palate in this style is usually medium-bodied and dry. Acidity is crisp but rounder than in many Italian whites, and the finish often carries a slightly bitter almond note. Oak is generally absent or very light, and tannin is not a feature of a white wine in this style. If this bottle is in fact a red, as the catalogue category suggests, none of this applies, and the label should be your guide to serving. For food, a wine in the Lugana style suits freshwater fish, grilled sea bass or trout, shellfish, risotto with lemon or herbs, and light vegetable pastas. It also works with soft cheeses and with chicken cooked simply with butter or olive oil. Its acidity can handle mild spice, though heavy sauces will overpower it. Serve it well chilled, around 8 to 10°C (46 to 50°F), or about two hours in the refrigerator, and take it out for a few minutes so the aromatics open up. Decanting isn't necessary, but a brief pour into a wide jug can soften a youthful bottle. A medium white-wine glass with a gently tapered rim concentrates the fruit and floral notes. Most Lugana is made to be drunk within a few years of the vintage, though structured examples can gain depth with some further bottle age. Treat this bottle as drink-now unless the label says otherwise.