The Winery - Cantina Castelnuovo del Garda was founded in 1958 and is a cooperative that brings together the best winemakers in the hilly area south-east of the magnificent Lake Garda. It represents the highest and most complete expression of the typical wines of the area. Ca’Vegar is the abbreviation of Cantina Veronese del Garda. The winery's commitment to the enhancement of the vineyards and the production of excellent wines have made it a recognized brand in Italy and abroad.
The Vineyards - The entire territory under the municipalities of Castelnuovo del Garda, Sona, San Giorgio in Salici, Palazzolo, Peschiera, Sommacampagna, Colà, Lazise e Bardolino provides approximately 13 tons of grapes.
The soil is of moraine origin, loose and stony; grapes are trained on a trellis system, with a density of 3,300 up to 4,000/5,000 plants per hectare.
The vineyards are managed observing sustainability principles. In this respect they have been working over the years to select and control the vineyards to develop their potential to the utmost.
Integrated Pest Control protocols are adopted, which greatly restricts the use of pesticides. Spontaneously growing grass is used in all the vineyards to create a habitat rich in biodiversity regarding both plants and animals; methods such as alternating grass cutting between rows of vines create an environment in which insects useful for keeping vine parasites in check can thrive.
The Vision - Since April 1958 the “Cantina Sociale Veronese del Garda” has continued its commitment to gradual but consistent growth: from just 11 initial members, there are now over 200 who contribute their grapes and bring to the Cantina Castelnuovo del Garda a harvest from approximately 1,000 hectares of vineyards.
The Wine - It is a fine and elegant wine. This intensely flavored dry red wine is made of dried grapes and comes from the historical oenological experience of the Veronese tradition. The grapes are picked in whole bunches and kept in drying rooms (with warm temperatures and low humidity) where they stay for three months. Traditionally the grapes were dried on straw mats in the warmest part of the house or winery, but modern technology has replaced straw with steel and lofts with pallets. When the drying process (known as appassimento in Italian) is complete, the grapes are gently pressed and the must is fermented to dry.
Tasting Notes - Velvety strong and harmonious, this wine is a blend of Corvina Veronese, Corvinone, Rondinella and Molinara. It went through 12 months of aging in 50 hL oak barrels. It has a garnet red hue, intense and ethereal bouquet of sour cherries in brandy. The mouthfeel is velvety, strong and harmonious with a persistent finish.
