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biologicoLugana DOP Fabio Contact 2013

    Cà Maiol    Typical product LombardyLombardy

24,90 per 750ml

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Delivery in: 2 - 4 days
Availability: oncoming
Ingredient table / Allergens: Solfiti superiori a 10 mg/L



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Lugana DOP Fabio Contact 2013

Fabio Contato is the most renowned Lugana of Cà Maiol.
The first Tre Bicchieri Gambero Rosso in the Lugana denomination.

A wine that has an extraordinary characteristic: maturing in the bottle with such elegance that it amazes anyone lucky enough to taste old vintages. Pure Turbiana grapes produced in very small quantities and obtained with the best grapes selected from the Contato family's properties. The wine undergoes a passage in 225-liter barrels for 6 months and then three months in the bottle. It is a product with a strong emotional impact. 

Lugana DOP Fabio Contact 2013: How is it produced

Cà Maiol, Lombardy

Ingredients Lugana DOP Fabio Contact 2013

Nutritional values

Lugana DOP Fabio Contact 2013: use in the kitchen

Rich in fruity elements with a good floral component, especially when first released. The floral notes evolve over time into warm perceptions of wildflower and acacia honey. Exotic and citrus pleasures extend vertically and dissipate in a caress of vanilla and sweet toasted tobacco. Fine herbs from the Mediterranean scrub. On the palate, it is a Lugana of great impact with a clear freshness and a strong saltiness. The finish is fruity and harmoniously delicate. 

Alcohol. 13.5 % Vol.
Pairing. This is a structured Lugana that pairs very well with grilled shellfish, caciucco alla camogliese, and is excellent with fragrant and seasoned white meats. It also pairs very well with aged cow's milk cheeses. It is interesting with traditional Italian cured meats, particularly with slightly smoked raw hams sliced by hand such as Sauris, Cormons, or Violino di Chiavenna.
Serving temperature. 8 - 10°C

Tasting notes

Lugana DOP Fabio Contact 2013: pairings

How to store Lugana DOP Fabio Contact 2013 At its best

Why do we like this product?


24,90 per 750ml

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