Benedictus Lugana D.O.C.

Le Morette's clonal research on Turbiana — conducted in collaboration with the University of Milan and the Lugana Consortium — yielded three newly certified clones, and it is from the estate's oldest parcels, vines exceeding 45 years, that Benedictus is drawn. Those vines root into compact, chalky marly clay of glacial-moraine origin with clay content above 40%, a soil type that restricts yield, concentrates mineral salts, and builds the structural backbone that separates Benedictus from lighter Lugana expressions. The narrow strip between Lake Garda's southern shore and the UNESCO-listed Frassino Lake generates a mild microclimate with meaningful diurnal swing — cool nights preserving aromatic tension against warm, lake-moderated days. Vinification begins with 24 hours of cold skin maceration, extracting phenolic grip and textural weight before fermentation proceeds in stainless steel at 16–18°C; a portion then moves to used French tonneaux for partial fermentation and aging, with new-oak proportion deliberately reduced over successive vintages. Minimum three months in bottle before release at 13.5% ABV. What no peer in the appellation replicates is the combination of estate-selected old-vine clonal material and a maceration-plus-oak protocol applied to a grape most producers handle exclusively in steel. Turbiana at this site ages well — the high-clay, mineral-dense soils build wines that reward three to seven years of cellaring.