Growing Area & Practices

Growing Area & Practices

Growing area

Extending south of Lake Garda is the Lugana region, long famed for its high-quality winegrowing.
Here, in morainic soils caressed by breezes from the lake, flourishes the Turbiana, or Trebbiano di Lugana, grape variety, which yields a white wine of prized elegance and unexpected longevity.
On the southernmost part of the lakeshore rises Pozzolengo, called the paese dei pozzi, town of wells, for the abundance of its water sources.
It is a “border town” as well, marking the meeting-point of three provinces and two regions, and a witness to historic events, such as the Battle of San Martino and Solferino in 1859.
Pozzolengo is renowned for its agricultural wealth as well, with wine in pride of place, followed closely by olive oil, its distinctive salame, saffron, and the black truffle, all of which make the town a treasure-chest of oenogastronomic delights that visitors love to discover.


Elena Casarini expresses her love of wine through how she communicates her own business. And her thirst for beauty has transformed the surrounds of Poggio al Garda into one extensive, lush garden, enchanting its guests season after season.
Her bother Raffaele oversees the agricultural side, combining his love for nature and for innovation by practicing precision farming. Special sensors in the vine canopies monitor vine health and weather conditions, making it possible to fine-focus anti-pest treatments and irrigation.
Poggio al Garda practices
sustainable viticulture, with vine-vigour maps providing the information necessary to carefully metre out natural fertilisers, while green manuring contributes to maintaining soil vitality.


The Turbiana vines, grafted onto various types of rootstocks, are trained to the Guyot system and pruned to a single arched cane.
Vineyard yield is kept to 110 quintals, or five clusters per vine.
After being hand-picked into small crates, the clusters are gently pressed, with a yield of 50% in must. Keeping the clusters under CO2 before, and nitrogen during, pressing preserves to the fullest degree the grapes’ varietal aromatics.
Following fermentation in concrete vats, the Lugana rests in stainless steel tanks.
After undergoing a delicate filtration, the wine is then bottled and ages six months before release.