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The territory of Valpolicella extends over 8,000 hectares, from east to west, in the northern strip of the province of Verona.

About 3,500 of these are in the classical zone and 4,500 are in the D.O.C. zone.

Valpolicella is a polyhedric setting, consisting of terrains with very different microclimates, where the vines can express very different results in production. Valpolicella Classica is north-west of Verona, while to the north-east is the Valpolicella D.O.C. area. Right there, straddling a gentle slope which dominates the valleys of Alpone and Cazzano di Tramigna, in the district of Montecchia di Crosara, are the vineyards of Ca’ Rugate. We are at an average altitude of 450 m. a.s.l. and the land is poor in clay, with a whitish soil rich in calcium, very deep and fresh. Here, between the steep slopes and the river banks, the Amarone forms its unique character.

Vineyards

CAMPO LAVEI

Campo Lavei

BASTIA

Bastia

PUNTA 470

Punta 470

Campo Lavei is a territory in the district of Montecchia di Crosara, in the heart of the hilly area in the DOC Valpollicella. The altitude is 410 m with a gentle slope and due east exposure. It has belonged to the Tessari family since 1999, and from 2004 onwards it has constituted every year the cru named Campo Lavei, which identifies the highest quality Valpollicella wines of the Tessari house. The grapes grown in this vineyard are Corvina, Corvinone and Rondinella. Watch the VIDEO!

PLANTED SURFACE AREA: 6.47.51 ha
EXPOSURE: East
GRAPE VARIETY: Massale selection Corvina, Corvinone, Rondinella
BIODIVERSITY ON SITE: Natural woodland
ALTITUDE: 410 m.a.s.l.
ROWS ARRANGEMENT: Terraced
AVERAGE GRADIENT: 14%
IRRIGATION: No system used
AVERAGE N° VINES/HECTARE: 90 q.
FERTILISER: Autumn organic
ESTIMATED YIELD / HECTARE: 9,000 ha
PLANTING PATTERN: 2.1 x 0.9 m
N° BUDS/VINE: 8 - 10
TREATMENT OF THE SOIL: total grass cover
YEAR OF FIRST PLANTING: 2001
PRUNING: Guyot,with single shoot
GROWING SYSTEM: Guyot

AMARONE

The last rooted cuttings are planted. They are massale selections of Corvina and Corvinone. The weather, the sun, water and the careful eye of man all make the fruit grow – the result is a poem in the bottle.

WATCH THE VIDEO

Grapes

Punta 470

Corvina

Born in the Valpolicella zone, this is a “star” in the Verona area. The name seems to derive from the resemblance in the grape colour to the plumage of a crow (corvo).

CHARACTERISTICS: appreciated especially for its inherent colouring substances, for its concentration and for its excellent suitability for drying to produce fortified wine, it gives Valpolicella wines their unmistakable hints of cherry and plum. It produces a wine of ruby-red colour, fairly full-bodied, with good acidity and considerable tannin structure.

PLANT: a vigorous vine, featuring good productivity, not always constant.

BUNCH: medium sized, cylindrical pyramidal with wings (often long), rather compact.

GRAPE: medium, blue-violet skin, bloom consistent. SOIL: this vine is suited to the lightest soils and best-exposed land.

RIPENING TIME: start of October.

Punta 470

Rondinella

It is very likely that this variety arrived in Veneto at the end of the XIX century. Its name seems to come from the dark skin which recalls the plumage of the swallow (rondine).

CHARACTERISTICS: the wines obtained from its fruit are less full-bodied than those of Corvina, with a less intense ruby-red hue, but with floral, winey fragrances of great elegance and a less tannic structure.

PLANT: a vigorous vine, it features a good and constant yield.

BUNCH: medium pyramidal, with one or two wings, fairly compact.

GRAPE: medium, rich bloom on skin, purplish-black, medium sized, consistent.

SOIL: this vine is suited to more clayey soils, less exposed to sun.

RIPENING TIME: end of September.

 

Punta 470

Corvinone

Long identified with the name Corvina Veronese grossa, it has only recently been given its own ampelographic classification, and in 1993 was inserted into the national Catalogue of vine varieties for wine. The name comes from its almost black colour, recalling the crow’s plumage.

CHARACTERISTICS: in the gentle hills below the Veneto region’s pre-Alps, with severely controlled and limited yields, Corvinone gives its best results, producing a ruby-red wine with intense fragrances, fruity and sometimes spicy, with good softness, body and tannicity. When Corvinone is cultivated in the valleys at lower altitude or on the plain, it produces big harvests and the large berries absorb and hold water. These are not the features of a good wine vine. It differs from the Verona Corvina in particular for the shape of its bunches and its late ripening time.

PLANT: this vigorous vine has good productivity.

BUNCH: large, pyramidal, compact and with one or more wings.

GRAPES: large, oval with thick skin, bloom of dark blue hue, especially suited to drying. SOIL: this vine is able to
yield excellent production results especially on hillside sites, with lean, well-exposed land.

RIPENING TIME: end of September.

 

Punta 470

Molinara

This vine type had to be classified as a Veneto variety of Valpolicella until the Regulation of Production was modified in 2003. The name derives from the great amount of bloom on the berries, making them seem covered in flour from an old mill (mulino).

CHARACTERISTICS: it gives rise to a wine that is weak in colour, pale pink, but sapid and strong in the mouth. Much appreciated for the mineral hints and acidity which it brings to wines, it is useful for the production of rosé wine.

PLANT: it is a vigorous vine, with a good and constant yield.

BUNCHES: of average size, pyramidal with two short wings, appropriately sparse.

GRAPE: medium, with reddish-purple skin, rich bloom.

RIPENING TIME: second half of October.

Wines

Rio Albo Valpolicella

RIO ALBO VALPOLICELLA

DENOMINATION

Valpolicella DOC

GRAPE VARIETY

45% Corvina
40% Corvinone
15% Rondinella

ANALYTICAL DATA

Alcohol: 12.5% circa
Suggested initial serving temperature: 14°-16°C

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Campo Bastiglia Valpolicella Ripasso

CAMPO BASTIGLIA VALPOLICELLA RIPASSO

DENOMINATION

Valpolicella Ripasso Superiore DOC

GRAPE VARIETY

45% Corvina
40% Corvinone
15% Rondinella

ANALYTICAL DATA

Alcohol: 14.5%
Suggested initial serving temperature: 16°C

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Campo Lavei Valpolicella Superiore

CAMPO LAVEI VALPOLICELLA SUPERIORE

DENOMINATION

Valpolicella Superiore DOC

GRAPE VARIETY

45% Corvina
40% Corvinone
15% Rondinella

ANALYTICAL DATA

Alcohol: 14%
Suggested initial serving temperature: 16°C

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Punta 470 Amarone della Valpolicella

PUNTA 470 AMARONE DELLA VALPOLICELLA

DENOMINATION

Amarone della Valpolicella DOCG

GRAPE VARIETY

45% Corvina
15% Rondinella
40% Corvinone

ANALYTICAL DATA

Alcohol:15%
Suggested initial serving temperature: 17°C

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Fulvio Beo Rosé Metodo Classico

FULVIO BEO ROSé METODO CLASSICO

DENOMINATION

Spumante Metodo Classico

GRAPE VARIETY

100% Molinara

ANALYTICAL DATA

Alcohol: 12.5%
Suggested initial serving temperature: 8°C

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L'Eremita Recioto della Valpolicella

L'EREMITA RECIOTO DELLA VALPOLICELLA

DENOMINATION

Recioto della Valpolicella DOCG

GRAPE VARIETY

45% Corvina
40% Corvinone
15% Rondinella

ANALYTICAL DATA

Alcohol:13.5%
Suggested initial serving temperature: 10°C

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Climatic Trends

There are difficult years, some are dry, others are rainy. Then there is the soil to manage and look after. To know and follow the trends in the weather is an essential part of understanding how to act and work on the various vineyards, with the quality of the final result in mind. “Since January 2012 we have been equipped with three electronic stations that allow us to find out accurately the weather data necessary for adopting the crop protection system and to see the climatic characterisation of single years.” This was a necessary step, based on the awareness that climate variables affect the expressiveness and the quality of the wine. The data for each year involve the three zones over which the Tessari family’s vine-planted hectares are spread: Soave Classico, Valpolicella and Lessini Durello. These data guide our work every day and partly influence our agricultural choices.

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