• Campolavei Valpolicella Superiore - Cà Rugate

Campolavei Valpolicella Superiore - Cà Rugate

INFO

  • - Brand: Cà Rugate
  • - Product Code: Valpolicella Superiore DOC
  • - Reward Points: 15
  • - Availability: In Stock
18.65€ 14.90€
Ex Tax: 12.21€
Price in reward points: 745
Qty

GRAPE VARIETIES: 45% Corvina 15% Rondinella 40% Corvinone

AREA OF PRODUCTION: The Campo Lavei vineyard on the hills of Montecchia di Crosara

HARVEST: At the beginning of October, some of the grapes are set aside to dry in wooden trays until the end of December

TOTAL PRODUCTION: 90 quintals per hectare

WINE MAKING PROCESS: The undried grapes are destemmed and fermented straight after the harvest. The dried grapes are added later and allowed to ferment in stainless steel for a week before pressing at the end of December.The wine is then transferred into small barrels to finish fermentation and then mature in wood for 8 to 10 months

TASTING NOTE: Deep ruby red in colour. Intense aromas of black fruit cherries, spice coming from the wood, followed by a mellow rounded palate with elegant tannin balance.

SERVING: Excellent with game, grilled meats and mature cheeses.

Suggested initial serving temperature: 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).

Technical Specifications
product Red wine
denomination Valpolicella Superiore DOC
region Veneto
vintage 2011
grapes 45% Corvina, 15% Rondinella e 40% Corvinone
alcohol 13,5% vol.
winemaking The undried grapes are destemmed and fermented straight after the harvest. The dried grapes are added later and allowed to ferment in stainless steel for a week before pressing at the end of December. The wine is then transferred into small barrels to finish fermentation
Ageing Mature in wood for 8 to 10 months
Food Type Deep ruby red in colour. Intense aromas of black fruit cherries, spice coming from the wood, followed by a mellow rounded palate with elegant tannin balance. Excellent with game, grilled meats and mature cheeses
volume cl 75

Reviews (0)

Write a review

Please login or register to review