Dark intense ruby red in colour. On the nose it shows black fruit and berry notes, with hints of wild herbs and spice. The plate is sweet, luscious and rounded balanced by velvety tannins.
The family business has been handed down through the generations of the Tessari family since the early 1900's. The estate was renamed Ca'Rugate in 1986, taking its name from the volcanic hills where the vineyards are located. Now run by the fourth generation, Michele has brought with him a lively, passionate and entrepreneurial spirit. Considerable expansion has taken place in recent years with investment in a new technologically advanced cellar and expansion into the Valpolicella area with the purchase of vineyards in the hilly zone of Montecchia di Crosara. Ca'Rugate has been awarded the prestigious 'Tre Bicchieri' award rating from Gambero Rosso multiple times, making it one of the most awarded producers in the competition and has been hailed by the New York Times as one of the "Top Five producers of high end Soave".
Hand picked during the last two weeks of September, and laid flat in small wooden boxes containing an average of just six kilograms. This allows good air flow during the crucial drying process.
The grapes are allowed to dry gently in well-ventilated rooms for around 6-7 months, concentrating their flavours, sweetness and colour. In spring, the grapes are crushed, fermentation starts with natural yeast and then the must is filled into barriques to finish fermenting. The wine matures in wood on its lees for 10-12 months before bottling
A meditation wine for lingering at the end of a meal. Lovely too with cheese, especially gorgonzola; and a good partner for chocolatey desserts. Try it too in the traditional manner with the local ''sbrisolon'' biscuit, (a variation on ''Shortbread'').
Corvina 40%, Corvinone 30%, Rondinella 30%
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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