The family business has been handed down through the generations of the Tessari family since the early 1900s. 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".
The six hectare Campo Lavei vineyard is situated on the hillsides of Montecchia di Crosara. The vines yield 90 quintals per hectare and are grown in limestone and pebble soils.
At the beginning of October, some of the harvested grapes are set aside to dry in wooden trays until the end of December. The undried grapes were destemmed and fermented immediately after the harvest. The dried grapes were added at a later stage and were allowed to ferment in stainless steel for approximately one week, prior to pressing, which took place at the end of December. The wine was then transferred into small barrels to finish fermentation and mature in oak, for a period of eight to 10 months.
Intense aromas of black fruit and cherries, combined with a twist of spice from the wood. The palate is mellow, balanced and rounded, complete with elegant tannins and a smooth finish.
Pair with pasta dishes and meat sauce, grilled or roasted red meat, game or medium aged cheeses.
Corvina 45%, Corvinone 40%, Rondinella 15%
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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