Paul Weil

9.0

This Lugana is a “riserva”, the opposite of the “fresh” type. Riservas are meant to be aged a bit, much like a high-end Riesling, and are aimed at the German wine market. This is a great example of the craft, medium bodied like a big Chardonnay, but with complex lemon and lime citric flavors like a New Zealand SB. The tartness of the finish allows it to cut through the oils in food to cleanse the palate. I am not accustomed to aging white wines, but I almost wish that I had allowed this to lay down for another year or so. — a month ago

Paul Weil

9.1

This dry sparkler is made in the Champagne method, using Turbiana and Marzemino grapes. It isn’t a sweet wine, despite the pink color. There’s some refreshing strawberry and almond flavors, and enough bubbly acidity to stand up to really spicy foods. We paired it with Jamaican jerk chicken! It has a pleasant lingering finish, like tart dried peaches. — 3 months ago

Mark Mannebach

9.0

Crisp with vibrant flavors. — 3 months ago

Todd Scurci

8.9

#eatalywines #lugana this vintage much better day after opening (too much fruit) — 24 days ago

with Annie

Rick Otto

9.2

Crisp and dry. Excellent — 2 months ago

Makoto Someya

8.9

Sweet fruity peach. Later on acidity is spreading to both side of my mouth. 21 @6600, Pieroth, 240120 — 3 months ago

Paul Weil

8.9

This is a very good example of Lugana white, 100% Turbiana (closely related to Trebbiano, but not the same, despite the identified wine). It’s light bodied with bright acidity, some citric tartness, and a bit of graphite earthiness to the finish. This winery has switched from corks to screw cap closures in recent years; I have mixed feelings about this, since these closures will not allow the wine to age anytime soon, which motivates me to drink the bottles sooner. — 4 months ago

Paul Weil

9.0

This sparkling Lugana, dubbed Palafitte, is dry and about as bubbly as a Prosecco. It’s common for wineries to make sparkling Lugana wines in Champagne style, Prosecco style, or often one of each! This particular wine is made for food, standing up bravely to spicy Asian cuisine. It has palate-cleansing lemon rind and grassy tones, and a slightly bitter bite to the finish that allows one to sample the next dish in the meal with a fresh tongue. — 2 months ago

michael pandolfo

9.7

Time has turned this wine into a mind blowing experience. The floral bouquet jumps out of the glass.!The flabbiness is gone. Integrated fruit with apricot pit. Focused finish. I was visibly upset when the bottle was empty. — 3 months ago

Paul Weil

9.0

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