Description

ABOUT THE PRODUCER:
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”.

THE VINTAGE:
The 2019 vintage was a very interesting harvest. The initial part of spring brought cold weather, which resulted in challenging flowering and fruit-set. The summer was hot and dry, and the vines progressed with the ripening cycle. Rain just before the harvest cooled and refreshed the vines, lowering the night temperatures and allowing the grapes to ripen with good balance between sugar and acidity.

ABOUT THE VINEYARD:
This wine is produced from a selection of the best grapes from Ca’Rugate’s own vineyards in the hills around Montecchia di Crosara. The Guyot-trained vines are planted at a density of 5,000 and 6,500 vines per hectare, which yield 90 quintals per hectare. The soils are limestone, with fresh white calcareous components. 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 WINEMAKING PROCESS:
The grapes were allowed to dry gently in well-ventilated rooms for between five to six months, concentrating their flavours, sweetness and colour. In spring, the grapes were crushed, and fermentation was started by the natural yeast present on the grapes. The must was transferred into barriques to finish fermenting. The wine matured in wood on its lees for 10 to 12 months before being bottled.

OUR TASTING NOTE:
A luscious and velvety textured wine full of intense black fruit and berry notes with hints of wild herbs and spice, complemented by a beautifully balanced sweetness.

GRAPE VARIETY:
Corvina 45%, Corvinone 40%, Rondinella 15%.