This is an example of the “fresh” style of Lugana, meant to be consumed sooner than later. It has bright flavors of pineapple, green apples and green bell pepper, with a hint of honeysuckle to the finish. It has enough acidity to stand up to spicy foods. It is not overly sweet, with perhaps the residual sugar of a California Sauvignon Blanc. — 2 months ago
This is another Lugana wine, 100% Turbiana. It differs from the “Clay” in that it’s 100% stainless steel, whereas the Clay has 10% of the grapes aged in (old) oak barrels. This is a common practice in the Lugana region; one wine release is “fresh”, aged in all stainless steel, made for immediate drinking, whereas the reserve release has up to 10% of the grapes in restrained oak, and is intended to be aged a bit, like a Riesling.
This “fresh” wine has stronger flavors than the Clay. It really reminds one of a top-tier New Zealand SB. The citric flavors are there, but not overpowering; however, the finish has that bright acidic buzz. The body has the grassy tones that I am coming to associate with this region/style. There’s a touch of sweetness, easy to miss, which comes to the fore when paired with spicier foods.
I wish these wines were easier to procure in the US! They’re made primarily for the German market, hence the similarities to Riesling. — 4 months ago
Velvety and soft with light buttery flavors followed by hay and dried floral notes. — 9 days ago
Melon smell with slight strawberry taste, very light in taste and smooth- very pale color — a month ago
Very nice, slightly dry but smooth. Great with meatloaf. — 3 months ago
Driven by lemon zest, candied grapefruit, underripe peach, salinity and dry minerality. — 5 months ago
#eatalywines #lugana this vintage much better day after opening (too much fruit) — a month ago
Pale lemon color.
Aromas of pear, honeysuckle.
Dry. Flavors of pear, ginger, orange blossom.
Intensity: 4/5
Complexity: 3/5
Balance: 4/5
Finish: 4/5 — 3 months ago
Crisp with vibrant flavors. — 3 months ago
Anton Engelberg
Dry, acidic, notes of citrus, apples, pears, and herbs. Great pairing for antipasti or pasta dishes. — 2 days ago