Every grower knows that a great wine comes first and foremost from the care and attention given to the vineyard. Cà Rovere has chosen to cultivate by implementing “reasoned viticulture” and a "low yield for high quality” philosophy.
Our vineyards grow without the use of chemical herbicides. By following low-impact farming practices, Cà Rovere strives to guarantee environmental sustainability and the highest quality for our products, which are meant to be the best expression of our terroir.
Cà Rovere also follows the “low yield for high quality” philosophy. The farm is in the process of full conversion to the Guyot training system, which provides increased exposure to sunlight, air, and other factors that improve the quality of the grapes.
Cà Rovere Estate covers 30 hectares on the gentle rolling slopes of the Berici hills, 150 meters above sea level, and takes its name from the large Oak trees grown along the access road to the winery.
As suggested by their Latin name, Quercus Petraea, these oaks love rocky places: just like the vineyards, they benefit from the capacity of the ground to drain excess water, maintaining a naturally healthy environment, free from stagnation and mold.
The calcareous soil forces the vines to dig deep with their roots among the stones, and causes the grapes to absorb and carry a strong minerality into the wine.
The vineyards are sited on south facing slopes. This also helps ensuring a warm and dry microclimate, promoting a strong plant growth.
Chardonnay
The grape varieties we grow were chosen according to our territory.
One of the major international varieties, Chardonnay, has adapted very well to the local altitude and microclimate.
It demonstrates the ability to best express in its grapes the characteristics of our terroir, transferring in the wine its typical flavor.
It is harvested in mid-August.
Garganega
The indigenous grape “par excellence” of the hills between Vicenza and Verona, as well as one of the oldest and most important ones in Italy: Garganega’s origins date back to the Etruscan civilization. Yet, this variety’s many facets are still being discovered, pleasantly surprising both winemakers and tasters.
Its generous bunches with bitter almond scents allow three harvests: the first, in late August, for sparkling wine (which requires a slightly unripe fruit). Then the second, in mid-September, for the sweet “passito” wine. Finally, in October, for a high quality white wine.
