GRAPE VARIETIES: 45% Corvina, 15% Rondinella, 40% Corvinone
AREA OF PRODUCTION: The best grapes selected from Ca’ Rugate’s vineyards in the hilly area of Montecchia di Crosara
HARVEST: Beginning of October
TOTAL PRODUCTION: 100 quintals per hectare
WINE MAKING PROCESS: Fermented on the skins for a period of 7 to 10 days and matured in stainless steel tanks
TASTING NOTE: Ruby red in colour, with a bouquet of blackberry and cherries.The palate is supple, with light tannins and plenty of flavour.
SERVING: Ideal with grilled or roast chicken and pork and good with tasty hard cheeses. Suggested initial serving temperature: 14°-16°C
Ca' Rugate today
The new cellar was inaugurated in 2002 which began the dynamic growth of the last ten years of the estate of Ca' Rugate. The arrival of Michele brings a lively entrepreneurial spirit that has permitted its expansion and further affirms the winery both in terms of quality and organization. It is in these last years that more considerable viticulture development has taken place. From 2002 to 2008 around 30 hectors (74 acres) have been purchased in the best areas of Monteforte d'Alpone and Montecchia di Crosara which makes a total of 48 hectors (119 acres).
|grapes||45% Corvina , 15% Rondinella e 40% Corvinone|
|winemaking||On the skins for a period of 7 to 10 days|
|Ageing||Matured in stainless steel tanks|
|Food Type||Ideal with grilled or roast chicken and pork and good with tasty hard cheeses. Suggested initial serving temperature 14°-16°C|