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  • Ca'Rugate Venetian Wines

    The 50 hectares (about 111 acres) belonging to Ca' Rugate are located in the municipality of Monteforte d'Alpone; in the Soave Classico area 30 hectares (74 acres) are planted and in Montecchia di Crosara in the Valpolicella area 20 hectares (37 acres)are...

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Ca'Rugate Venetian Wines

Winery Farm Quality Wines Valpolicella Superior Soave Classic Valpolicella Amarone della Valpolicella Montecchia di Crosara Verona Veneto Italy

Contacts

Montecchìa di Crosara Via Pergola, 36 +39 045 6176328 +39 045 6176329

Description

The 50 hectares (about 111 acres) belonging to Ca' Rugate are located in the municipality of Monteforte d'Alpone; in the Soave Classico area 30 hectares (74 acres) are planted and in Montecchia di Crosara in the Valpolicella area 20 hectares (37 acres)are planted. The good position of the slopes of these hills, in particular the microclimate and the special composition of the soil, always lend to making great wines.

The unmistakable perfumes and aromas of these wines come from the appreciation of indigenous varieties like Garganega and Trebbiano di Soave for the white wines and Corvina, Rondinella and Corvinone for the red wines, the viticulture methods of short pruning and thinning of grape bunches and the research of new training systems.

In the Soave Classico area the majority of the Estate's vineyards are situated on the Rugate hills and are trained on the Veronese pergola system and on the Guyot system.

The principal variety is the Garganega, the grape used to make Soave Classico (San Michele, Monte Alto, Bucciato) and the Recioto di Soave (La Perlata), a sweet wine produced after the drying out of the grapes on trellises.

On the slopes facing south the soil is basaltic. The area is vast and more or less homogeneous, characteristics that have made it possible to identify a small area of 6 hectares (about 15 acres) from which the "cru" Monte Fiorentine originates.

The 15 hectares (37 acres) of vineyards in the Valpolicella area are in the Montecchia di Crosara municipality at 450 meters (1476 feet) above sea level, straddling a sweet slope that dominates the small Alpone and Tramign valleys.

Depending on the grape variety and how it will be vinified, the plant density is between 5,000 to 6,500 vines per hectare (2,000-2,600 vines per acre).

The cru "Campo Lavei" comes from an area where the soil is extremely reduced and contains a medium amount of limestone. The surface appears white, an important factor for grape ripening.

L'Eremita and Amarone della Valpolicella wines come from a careful and attentive selection of the Corvina, Corvinone and Rondinella grapes grown in this area.

To this natural potential, three generations of Tessaris contribute their strong bond with the territory, their respect of tradition and their passion for the work of the vine grower; all inspired by a determined conviction that the quality of a wine begins in the vineyard Alpone; in the Soave Classico area 30 hectares (74 acres) are planted and in Montecchia di Crosara in the Valpolicella area 20 hectares (37 acres)are planted. The good position of the slopes of these hills, in particular the microclimate and the special composition of the soil, always lend to making great wines.

The unmistakable perfumes and aromas of these wines come from the appreciation of indigenous varieties like Garganega and Trebbiano di Soave for the white wines and Corvina, Rondinella and Corvinone for the red wines, the viticulture methods of short pruning and thinning of grape bunches and the research of new training systems.

In the Soave Classico area the majority of the Estate's vineyards are situated on the Rugate hills and are trained on the Veronese pergola system and on the Guyot system.

The principal variety is the Garganega, the grape used to make Soave Classico (San Michele, Monte Alto, Bucciato) and the Recioto di Soave (La Perlata), a sweet wine produced after the drying out of the grapes on trellises.

On the slopes facing south the soil is basaltic. The area is vast and more or less homogeneous, characteristics that have made it possible to identify a small area of 6 hectares (about 15 acres) from which the "cru" Monte Fiorentine originates.

Since 2002, Ca' Rugate has a new conceptually and technologically advanced wine cellar in Montecchia di Crosara. Spanning a 4,000 meter (13,123 feet) surface and divided between three levels, this productive facility houses all the processes of transformation of the grapes and vinification, aging, bottling and warehousing of the wines.

The lower level is primarily reserved for the aging of the wines: around 500 square meters with 200 barrique, tonneaux and large barrels all made from French oak. Part of the 20,000 bottles/year production of Fulvio Beo sparkling wine, made in the traditional method of second fermentation, is stored here, as well as, a collection of hundreds of "forgotten" bottles from older vintages.

On the 3,000 square meter ground floor, the grapes are received and pressed, the must is managed and vinification occurs in around 100 stainless steel vats of differing dimensions in order to accurately select the various winery's "cru". Also in this area the wine is bottled and then warehoused at a controlled temperature of 18 degrees Celsius until the moment of sale.

The first floor of the winery is 500 square meters and is dedicated to the drying out of the grapes in order to make the Recioto di Soave. About 10,000 baskets a year are brought here, each holding about 5 kilos. By law of the DOC, the grapes for Amarone dry out in a small storeroom in the municipality of Cazzano di Tramigna. In both areas of Montecchia di Crosara and Cazzano, these storerooms are equipped with the conditions that guarantee ideal drying conditions: ventilation and a certain level of humidity.

Also on this level of the Winery, a 500 square meter Enomuseum was created. It houses the collection of antique oenological and viticulture equipment and tools. The Tessari family has conserved and maintained this complete heritage collected over three generations.

Map

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