Blanc de Blancs | Ca Rovere

Blanc de Blancs | Ca Rovere

Sale price€26,00
Sparkling wine
Veneto (IT)
Metodo Classico Brut
Chardonnay 100%
Enjoy it within 4 years
11,5% ABV
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Production and refinement

The wine originates in the Colli Berici, in the southern part of the Vicenza province, on clay, limestone, and basalt soils formed from ancient marine and volcanic deposits. The Chardonnay vines grow at around 150 meters above sea level, in a warm and dry microclimate with excellent diurnal temperature variation. Harvesting is done by hand in mid-August, with a strict selection of the grape clusters.

After gentle pressing and an initial fermentation in stainless steel, the wine undergoes secondary fermentation in the bottle following the Traditional Method (Metodo Classico). It ages on the lees for 60 months (5 years), followed by a resting period in stainless steel and additional time in bottle before release. The entire process takes place in a cellar carved into the rock, without the use of synthetic chemical products.

Organoleptic analysis

Visual exam

Crystal clear straw yellow, with fine and persistent perlage.

Olfactory examination

Intense and complex on the nose: it opens with cedar and apricot, continues with notes of acacia flowers, and finishes with nuances of honey, yeast, and iodine. A symphony that blends freshness with aromatic maturity.

Tasting

On the palate, it is enveloping and silky: it opens with softness, supported by marked freshness and balanced sapidity. The fruity notes stretch into a dry, mineral, and persistent finish. The sip is harmonious, with a vibrant backbone and a saline close that invites another taste.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Blanc de Blancs | Ca Rovere ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Veneto, Vicenza

Hectares of vineyards: 30

Ca´ Rovere

We are in the Colli Berici, in the village of Alonte in the province of Vicenza, surrounded by the greenery of dense, natural oak and beech forests. The roots of the vines delve deep into the stony soil, finding nourishment in what was, 50 million years ago, the bottom of a sea.

Today, the soil imparts its fruits with intense and pleasant salinity and minerality. The 30 hectares of vineyards lie at 150 meters above sea level and enjoy a warm, dry microclimate.

Ca´ Rovere

Starting with grandparents Bruno and Giuditta, who fell in love with these mountains and planted the first vines "among the stones," the passion for wine has embraced the entire family. For the past 20 years, they have specialized in producing Metodo Classico sparkling wines from Chardonnay and Garganega grapes—the first in the Colli Berici. The cuvées of their sparkling wines, all vintage, are the result of a skillful blend.

No synthetic chemicals are used: the work in the vineyard is meticulous. In the cellar carved into the rock, the bottles are stacked by hand for the second fermentation and aging on the lees for at least 36 months, and up to 70 months.

Region and territory

From Prosecco to Amarone: wines for every taste

Veneto

From Prosecco to Amarone: wines for every taste

Veneto

From Prosecco to Amarone: wines for every taste

Veneto

Grapevines have been cultivated in Veneto since the 7th century B.C., perfected by the Romans and continued in the Middle Ages. With Venetian domination from 1405, viticulture almost completely covers the territory, and Veronese wines, thanks to the Adige River, reach Venice. What sets this region apart from many others is the continuous commercial success of its wine products. From the late 18th century, the region experienced a crisis. However, the following century saw a qualitative leap in Venetian wines, also driven by the establishment of the Società Enologica Veronese in 1872. The first edition of Vinitaly took place in 1967.

Veneto has a complex wine production chain. Important areas include the Colline del Garda Veronese and Valpolicella, with Bardolino Superiore DOCG and Amarone della Valpolicella DOCG. Worth noting is the interregional Lugana DOC, between the provinces of Verona and Mantua. In the volcanic hills between the provinces of Verona and Vicenza lies the area of Soave Superiore DOCG, Soave DOC, and Gambellara DOC. The Colli Berici DOC, south of Vicenza, is known for its reds based on international varieties and Tocai Rosso. The Breganze DOC area, north of Vicenza, is renowned for its reds and whites based on Vespaiola grapes. In the Paduan area, there are the Colli Euganei with the Moscato Fior d’Arancio DOCG, while to the south lies the Friularo di Bagnoli DOCG. In Treviso, we find the Prosecco DOCG and the Colli di Conegliano DOCG. At the borders with Friuli is the Lison DOCG.

The presence of mountain ranges, hills, and vast plains provides significant temperature variations, mitigated near Lake Garda and along the coast. Veneto is therefore rich in diverse wines, made with both native and international grape varieties that find a second home here.

Colli Berici

The Colli Berici are gentle hills south of Vicenza with elevations ranging between 300 and 400 meters above sea level. The microclimate is very favorable for vine cultivation, with particularly mild temperatures until late autumn, a good temperature variation between day and night, and limited precipitation. Viticulture dates back to Roman times but developed especially from the Middle Ages.

The indigenous grape varieties are Garganega and Tai Rosso, accompanied by international varieties that have found a perfect environment here, including Cabernet Franc. The DOC "Colli Berici" was established in 1973.

Tai Rosso, the jewel of Berici winemaking, is genetically similar to Sardinian Cannonau, French Grenache, and Spanish Garnacha. Finding an ideal area in the Vicenza region, particularly in the municipality of Barbarano and its surroundings, it is locally known as Barbarano Rosso. Garganega, another indigenous variety of the Colli Berici, produces still wines of straw yellow color with delicate fruity aromas, and a dry, fresh, and savory taste. The white wines of the area, such as Sauvignon, are distinguished by their fruity, floral, and mineral notes, fresh and savory, with hints of pepper and tomato leaves. The international black grape varieties give rise to red wines of good body and softness, with high alcohol and polyphenolic content, but well-balanced.
Gentle hills south of Vicenza with elevations between 300 and 400 meters above sea level.

Recommended pairings and dishes

Matching by concordance

To be paired with pleasure by analogy, alongside dishes of medium structure, elegant and refined: seafood salads, steamed fish with citronette, tartares dressed with extra virgin olive oil and lemon zest. It also works beautifully with dishes that echo its notes of acacia, citron, and apricot, such as a yellow fruit salad or a risotto with honey and thyme.

Matching by contrast

The wine’s pronounced freshness and vibrant sapidity make it ideal for balancing rich or slightly greasy dishes, such as buttered fish, creamy sauces, slow-cooked white meats, eggs and savory pies, and fried foods. Its fine effervescence cleanses the palate and adds energy to the tasting experience.

It pairs well with

Fine fish, even with delicate or elaborate preparations: raw fish carpaccio, seafood platters, sea bream baked in parchment. Elegant appetizers, fresh or bloomy rind cheeses, vegetable tempura, eggs en cocotte, and dishes based on chicken or rabbit. Light dishes such as creamy risottos with citrus or fine herbs.

Matching by concordance

To be paired with pleasure by analogy, alongside dishes of medium structure, elegant and refined: seafood salads, steamed fish with citronette, tartares dressed with extra virgin olive oil and lemon zest. It also works beautifully with dishes that echo its notes of acacia, citron, and apricot, such as a yellow fruit salad or a risotto with honey and thyme.

Matching by contrast

The wine’s pronounced freshness and vibrant sapidity make it ideal for balancing rich or slightly greasy dishes, such as buttered fish, creamy sauces, slow-cooked white meats, eggs and savory pies, and fried foods. Its fine effervescence cleanses the palate and adds energy to the tasting experience.

It pairs well with

Fine fish, even with delicate or elaborate preparations: raw fish carpaccio, seafood platters, sea bream baked in parchment. Elegant appetizers, fresh or bloomy rind cheeses, vegetable tempura, eggs en cocotte, and dishes based on chicken or rabbit. Light dishes such as creamy risottos with citrus or fine herbs.

Baccalà Mantecato

A typical dish from the Veneto region that can be served as an appetizer, finger food, or main course: it's a delicious, very delicate cream of salted cod, served with polenta or bread crostini.

Tempura

A typical dish of Japanese cuisine, made with fried fish or vegetables, known for being a light and healthy type of frying. The secret lies in the batter preparation, which is especially light and significantly less caloric than its Western counterparts.

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