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. The estate now covers 90 hectares of vineyard. 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”.
A cool winter with high rainfall set the scene for 2016. Dry and rainy periods took place during the spring enabling the vegetative cycle to develop without any stress. The summer saw high temperatures with dry conditions, resulting in high yields of high quality grapes.
Punta 470 takes its name from the altitude of Ca’Rugate’s six hectare estate vineyard in the hills around Montecchia di Crosara, where the grapes are grown at 470 metres above sea-level. This elevation allows the grapes to retain balancing acidity to the concentrated fruits and enables Ca’ Rugate to produce a wine which is elegant and food-friendly. The vines yield 90 quintals per hectare and are grown in gravel and limestone soils, providing excellent drainage for the vines. The grapes are 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 were allowed to dry gently in well-ventilated rooms for approximately four to five months, concentrating their flavours, sweetness and colour. During the winter, the grapes were crushed and the fermentation started with natural yeasts. The must was then transferred to 500 litre oak casks to finish fermentation. The wine matures in wood for a period of 25-30 months, prior to being bottled.
An intensely flavoured but elegant Amarone, with concentrated flavours of ripe blueberries, blackberries and cherries, enhanced by spicy oak. The palate is rich, full bodied and complex, with beautiful balance and a long, elegant finish.
Corvina 45%, Corvinone 40%, Rondinella 15%.
Amarone della Valpolicella