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Valpolicella Ripasso DOCCà Rugate
Pasta dishes with meat sauce, grilled or roasted red meat, game and medium aged cheeses.
The vintages of the wines reported in detail and in the product sheet can be subject to variations. If you want a specific year you can tell it in the 'notes' field of the order.
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GRAPE VARIETIES: 45% Corvina, 15% Rondinella, 40% Corvinone
AREA OF PRODUCTION: Selection of the best grapes from Ca’ Rugate’s own vineyards in the hills around Montecchia di Crosara
HARVEST: last two weeks of September
VINIFICATION: Ripasso is the traditional method where the pomace from the dried Amarone grapes are left to referment in a Valpolicella wine from the same vintage. The wine is aged in 50% tonneaux and 50% stainless steel for about 8 months
TASTING NOTE: Intense garnet red in colour. Concentrated aromas of red fruit cherries with a hint of spice and flowers. Full bodied palate with soft tannins which make it velvety
FOOD PAIRING: Pasta dishes with meat sauce, grilled or roasted red meat, game and medium aged 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).