Hirundo
Lugana Brut
Vintage Metodo Classico

A Lugana produced through natural fermentation in the bottle for 15 to 30 months. It is one of our historic products; the first vintage dates back to 1908. The Turbiana grapes that form its base come from the Selva and Menasasso vineyards and are hand-harvested with careful selection of the bunches.

Lugana Selva

One of the very first Crus born in Lugana.

Made from vinifying single-varietal Turbiana grapes grown in one of the most distinctive vineyards in the entire Doc zone. The main vineyard that gives the estate its name is defined by three key elements: an elevation of 110 to 125 metres above sea level, a hillside slope, and a rich presence of stone that makes the clay more friable and permeable. Its name "Selva Capuzza" reflects this very position (Capuzza meaning "hood"). It can age for several years, revealing more of itself and surprising with each vintage. The first vintage was produced in 1983. Over the years it has been awarded by leading competitions and has received continuous recognition from the most credible and prestigious wine guides. The success that honours us most is the one from its devoted admirers, who over the years have encouraged us to keep perfecting its production, inspiring us to stay true and respectful to the characteristics of the grape variety and the local terroir.

Lugana Menasasso

Lugana and time. It is produced from the same vineyard as its younger version, but through a meticulous selection of grapes that are left on the vine for longer. Without reaching full raisining, but rather a light overripening, this Lugana manages to retain remarkable composure and rigour, allowing it to face its evolution not with fear but with great confidence. Indeed, the greater concentration combined with the solid structure of its acidity allow the grape a vinification aimed at unusual ageing prospects for a white wine.

Riviera del Garda Classico
Rosso Dunant

The blend it is produced from is made up of Groppello, Marzemino, Sangiovese and Barbera. The grapes of the different varieties are hand-picked; in the cellar they are crushed and destemmed, and alcoholic fermentation takes place at a controlled temperature. Skin maceration, in steel tanks, usually lasts 7 to 10 days with several daily pump-overs. Malolactic fermentation is normally encouraged, and the wine is then aged in steel tanks for up to 12 months. A small part may be aged in wood.