Each variety was vinified separately. The grapes to produce Valpolicella DOC “Rio Albo” Ca’Rugate were fermented on their skins for a period of seven to 10 days, releasing the flavours and extracting the colour during the process. Valpolicella DOC “Rio Albo” Ca’Rugate was blended and then matured in stainless steel tanks in order to preserve the integrity of the primary aromas and varietal characteristics of the blend.
The best grapes selected from Ca’ Rugate’s vineyards in the hilly area of Montecchia di Crosara and are harvested at the beginning of October. The vines yield 110 quintals per hectare and are grown in soils made up of limestone and gravel with pebbles, which impart elegance and provide excellent drainage for the vines.
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”.