Our new festival is dedicated to the Veneto wines: white from Pra and red from Ca 'Rugate.
They say in Veneto is pretty hard to buy a good land, because here it is inherited from father to son over many generations. Hence the special attitude of winemakers to it, piety for autochthonous varieties and local agrarian traditions. Veneto is the edge of the legendary Soave and Valpolicella. As part of this festival, you can taste Soave from Pra and Valpolicella from Ca 'Rugate (although Pra and Ca'Rugate have vineyards in both areas and produce both sorts of wine).
The Pra owns 20 hectares of vineyards in one of the most prestigious parts Soave Classics. Ancient basalt soils give the local varieties of Garganega and Trebbiano the power, elegance, and diversity of aromas, which is a special signature of the Pra House winery. We'll show Monte Grande, the Soave Classico DOC 2015 (by the way, it is seasoned in French barrels and with good maturity potential) and Staforte, Soave Classico DOC 2014.
Ca 'Rugate is the four generation of the Tessari family, which for over 100 years cultivate the dark volcanic soils of the Rugate Hill and produce wine. In the early 2000s they bought 15 hectares of vineyards in Valpolicella, and with it, a new experience in cultivating local varieties of Corvinus, Rondinella, and Corvino, and creating fresh, elegant, well-balanced red wines has come. We will show:
- Rio Albo, Valpolicella DOC 2016 (typical representative of the Tessari's family style);
- Campo Lavei, Valpolicella Superiore DOC 2015 (charismatic, got 95 points from Decanter),
- Punta Tolotti, Amarone della Valpolicella DOCG 2013 (grape berries from the best vineyards of Ca 'Rugate, up to two and half years in oak barrels),
- Dessert L'Eremita, Recioto della Valpolicella DOCG 2015 (we highly recommend it as a digestif!).
p.s. And another reason to reserve a table for lunch/dinner. In a special menu from the Chef are low salted Dorada on a mixed salad of rocket salad, cherry, avocado and baked sweet pepper, spaghetti with scamp and saffron sauce (with the same, the world's best saffron from L'Aquila in Abruzzo) and savory bavette with seafood.