Lugana CATULLIANO DOC BIO PRATELLO

Catulliano is one of the iconic wines of the Pratello winery and is a Lugana DOC produced on the moraine hills of Lake Garda, in an area dedicated to viticulture thanks to its clayey soils rich in calcareous components and the strong influence of the lake climate. The grape variety used is Turbiana, a native variety that represents the soul of Lugana and which finds a particularly elegant and territorial expression here. Catullian production begins with the manual harvesting of grapes, carried out selectively to ensure only the best bunches. The grapes are then subjected to a soft pressing of the entire bunch in an inert atmosphere, so as to preserve aromatic freshness to the maximum and limit oxidation. Fermentation of the flower must takes place at a controlled temperature of approximately 16 °C for a period of 15 to 18 days. The wine then ages in steel for about three months on the noble lees, a phase that helps enrich their structure and complexity, before completing its evolution with a further three months of bottle aging before being marketed.

Characteristics of this wine from the Pratello Winery

In the chalice it has a bright straw yellow colour, with golden reflections that highlight its expressive maturity. On the nose it offers a fine and delicate profile, with notes of white flowers, green apple, lime and shades of yellow-fleshed fruit. On the palate it is balanced and smooth, characterised by a good flavour that clearly recalls the territory of Lake Garda. Freshness is well integrated and supports an elegant, harmonious and persistent sip.

Recommended pairings with this Pratello white wine

Catullian lends itself very well to pairings with fish, seafood, and shellfish dishes, as well as delicate first courses such as fresh pastas and risottos. Also interesting with light white meats and vegetarian preparations of Mediterranean cuisine. The ideal serving temperature is approximately 10–12 °C, a condition that allows the wine to best enhance its freshness, flavour and aromatic component.