Lugana is one of Italy's best-loved white wines: fresh, juicy and mineral, with scents of citrus, white flowers and almond. It comes from a small zone on the southern shore of Lake Garda and is made almost entirely from the native Turbiana grape. Here you'll find everything from young, crisp Lugana to the richer Riserva bottlings.
Lugana DOC: Turbiana from the southern shore of Lake Garda
Lugana became a DOC in 1967. The zone covers just five communes: Sirmione, Desenzano, Lonato and Pozzolengo in Lombardy, and Peschiera del Garda in Veneto. That is why some labels say Lombardy and others Veneto, though it is one appellation. The soils are heavy, calcareous clay, and the lake keeps winters mild and summers breezy. The result is wine with bright acidity and a distinct, salty minerality.
The rules require at least 90 percent Turbiana, also called Trebbiano di Lugana. Despite the name, the grape has little to do with the Trebbiano of Tuscany. DNA studies show it is a close relative of Verdicchio from the Marche, and you can taste it: the same mix of fresh acidity, texture and the ability to develop in bottle.
From fresh Lugana to Riserva: the five styles of Lugana wine
Straight Lugana is by far the largest category. It is usually fermented in stainless steel and drunk young, with notes of lemon, green apple and peach. Ottella, Tommasi Le Fornaci, Allegrini Oasi Mantellina, Olivini and Cà Maiol Prestige show the classic, crisp style.
Lugana Superiore must age for at least a year before release and has more body. Lugana Riserva ages for at least 24 months, six of them in bottle, and turns rounder, with honey, almond and dried fruit. Try Cà Maiol Riserva Suere, Ca' Lojera Riserva del Lupo or the Sergio Zenato Riserva.
Rarer still are Vendemmia Tardiva, a softly sweet late harvest, and Lugana Spumante, where Turbiana's acidity makes a lively sparkling wine.
The producers behind Lugana white wine
Ca' dei Frati is the name many people link with Lugana. The Dal Cero family has made wine in Lugana di Sirmione since 1939, and Pietro Dal Cero was one of the driving forces behind the appellation. I Frati is the estate's classic, fresh Lugana, while Brolettino, from a single vineyard, is fuller.
Zenato was founded in 1960 by Sergio Zenato at San Benedetto di Lugana. The house is best known today for Amarone, but it was his white wines that truly put Lugana on the map. San Benedetto is the estate's classic. You'll also find Montonale Montunal, Cascina Maddalena Capotesta and Casa Lupo.
Lugana food pairing: fish, risotto and vegetables
Young Lugana is a natural match for lake or sea fish, prawns, mussels, sushi and grilled vegetables. Its fresh acidity and almond note also work well with pesto pasta and asparagus risotto. Superiore and Riserva can take more: veal, chicken in a cream sauce, sautéed mushrooms and aged cheeses such as Grana Padano. Serve young Lugana at 8 to 10°C and Riserva a little warmer. Explore more styles among our white wines and the rest of Italy.
Lugana wine FAQ
What grape is Lugana made from?
Turbiana, also known as Trebbiano di Lugana. At least 90 percent of the wine must be Turbiana, and most producers use 100 percent.
Is Lugana a dry white wine?
Yes. Lugana, Superiore and Riserva are dry. Only Vendemmia Tardiva, the late harvest, has noticeable sweetness.
How long can you keep Lugana?
Young Lugana is best within a couple of years. Superiore and Riserva can develop for several years, gaining honey, almond and depth with age.