Wine Ca’Rugate, “Campo Bastiliglia” Valpolicella Ripasso Superiore DOC, 2018

Vineyard “Campo Lavei” is located in the hills of Montecchia di Crosara. The soils of these places consist of gravel and limestone. Harvesting takes place in early October. Part of the harvest is removed to dry in wooden trays until the end of December.

In the production of wine “Campo Lavei” Valpolicella Superiore fresh grapes selected and fermented immediately after harvest. The dried grapes are added later and continue to ferment the wort in steel barrels for the week, after which it is pressed at the end of December. Then the wine is moved in small barrels to complete the fermentation process, and then – for the maturation in oak for 8-10 months. The volume of production of this wine is about 25 000 bottles per year.

The company was founded Ca’Rugate Tessari family in 1986 and got its name from the volcanic hills where most of the vineyards were located economy. Vineyards Ca’Rugate grow by more than 40 hectares, 30 of which are located in the commune of Monteforte d’Alapone in the heart of Soave Classico, and 10 hectares – in the municipality of Montecchia di Crosara near Valpolicella. For several centuries, these gentle hills became the cradle of high quality wines thanks to the unique sunny microclimate and rich volcanic soil. For the production of wines Ca’Rugate used only local grape varieties such as Garganega, Trebbano di Soave for white wines, and Corwin, Rondinella and Korvinone – for the Reds. When growing grapes used modern methods of pruning and late harvest grapes gives the wine a perfect flavor.

All terms and conditions of the natural potential of vineyards Ka’Rugate three generations of the family Tessar try to open with respect to the soil and local traditions. They recognize that the quality of wine in the first place depends on the vineyards and then from the cellars, where the cycle of winemaking. The philosophy of winemaking Ca’Rugate expressed a desire to maximize their wines reflect varietal characteristics of the grapes. Modern technology, such as pneumatic pressing and easy temperature control of fermentation give an excellent opportunity for this.