Country and Region:
Grape Varieties :
Named after the forest that surrounds La Scolca’s Estate and vineyards, Rugrè is made fro the youngest vines (approximately 20 years of age). The Rugrè vineyards have calcareous-clay soil with chalky limestone, similar to that found in Champagne and Chablis lending the base wine a flinty characteristic.
The Cortese grapes are immediately transferred to the winery after hand picking. On arrival at the winery, the grapes undergo cryo-maceration and fermentation takes places in tank at cold temperatures (13-14⁰C) in stainless steel tanks. Fermentation is carried out using only naturally-occurring yeasts, preserving the flinty acidity and fruity flavours. Once the base wine is complete, the secondary fermentation begins in tank using the ‘Charmat Method’. The wine spends just 3 to 4 months on the ‘lees’ in order to maintain the delicate fruit character. There follows ‘dégorgement’ under pressure and the sparkling wine is bottled. There follows a brief period of maturation in bottle before release on to the market.