The grapes to produce Recioto di Soave DOCG “La Perlarara” Ca’Rugate were allowed to dry gently in well-ventilated rooms for approximately six to seven months, concentrating their flavours and sweetness. In the spring, the Recioto di Soave DOCG “La Perlarara” Ca’Rugate dried grapes were pressed and fermented in barrels with natural yeast then allowed to mature in wood for 10 to 12 months.
The volcanic origin of the land results in limestone and basalt characteristics, in which the Garganega grapes flourish. Only the best grapes are carefully selected from Ca’ Rugate’s vineyards in Brognoligo di Monteforte d’Alpone, where the vines yield 80 quintals per hectare.
The estate was renamed Ca’ Rugate in 1986, taking its name from the volcanic hills where the vineyards are located. The family business has been handed down through the generations of the Tessari family since the early 1900s. 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”.
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