Wine Ca' Rugate, Soave Classico "Monte Fiorentine", 2016
Reviews of purchase Ca' Rugate, Soave Classico "Monte Fiorentine", 2016
Wine rich golden color.
Taste wine juicy, clean, well-structured, with balanced acidity and a fresh finish.
The wine has a delicate aroma with notes of ripe exotic fruits, complemented by light nuances of apple and citrus.
The wine goes well with savory dishes in a creamy sauce, vegetable mousse, soups, cheeses and fish dishes.
Wine Soave Classico "Monte Fiorentine" made from Garganega grapes from the vineyards of Monte Fiorentine, located north of Mount Rugate. The soils of these places of volcanic origin and rich in minerals. The harvest takes place in mid-October. Fermented wine barrels in stainless steel at 16-18 ° C for 10-15 days. Wine reaches its peak in 1-2 years in the bottle. Every year it produces about 50 000 bottles of fine wine.
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.