Sisto rosso | Ca Rovere

Sisto rosso | Ca Rovere

Sale price€13,00
Red
Veneto (IT)
Veneto IGT
Merlot 70%, Cabernet Sauvignon 30%
Enjoy it within 4 years
12,5% ABV
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Production and refinement

Merlot 70%, Cabernet Sauvignon 30%, grown in the Berici Hills on ancient clay and limestone soils, at around 150 meters above sea level. The vineyards are farmed without synthetic chemicals, following a careful and soil-respectful approach to agriculture. Harvesting is done by hand in mid-October.

After gentle pressing, fermentation takes place in stainless steel at 20°C with skin maceration lasting 12–15 days. Daily pump-overs and délestage are carried out to enhance extraction and oxygenation. The wine is aged for 12 months between stainless steel and 225-liter French oak barriques, followed by an additional 3 months in bottle.

Organoleptic analysis

Visual exam

Pale ruby red, clear and bright—an expression of elegance and visual lightness, in line with its refined aromatic profile.

Olfactory examination

On the nose, it is intense and layered: freshly cut grass, violet, sour cherry, plum, and blueberry. These are followed by black pepper, licorice, and tobacco, set against a backdrop of vegetal and mineral notes that add depth.

Tasting

The sip is precise, dry, vibrant, and flavorful, marked by a beautiful nose-to-palate consistency. A slight bitterness typical of Cabernet, fine tannins, and good freshness. The finish is smooth, with balsamic nuances that enhance its elegance.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Sisto rosso | 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

The wine’s intense and complex aromas call for dishes rich in flavor: aromatic herbs, mild spices, mushrooms, slow-cooked sauces, and aged cheeses with a natural rind. Notes of tobacco, licorice, spices, and the final balsamic touch pair well with recipes featuring spiced or smoked elements.

Matching by contrast

This red from the Berici Hills, dry and with a pleasantly rounded tannin, finds excellent balance by contrast when paired with rich, succulent, or protein-heavy dishes, thanks to its freshness and a slight bitterness that cuts through the roundness of the food. It also works beautifully with dishes that have a subtle sweetness, such as certain ragùs or braised meats.

It pairs well with

Structured and intense dishes: roasted red meats, mixed grills, feathered and game meats, aged and spicy cheeses, braised dishes, stews, and rustic polenta-based recipes.

Matching by concordance

The wine’s intense and complex aromas call for dishes rich in flavor: aromatic herbs, mild spices, mushrooms, slow-cooked sauces, and aged cheeses with a natural rind. Notes of tobacco, licorice, spices, and the final balsamic touch pair well with recipes featuring spiced or smoked elements.

Matching by contrast

This red from the Berici Hills, dry and with a pleasantly rounded tannin, finds excellent balance by contrast when paired with rich, succulent, or protein-heavy dishes, thanks to its freshness and a slight bitterness that cuts through the roundness of the food. It also works beautifully with dishes that have a subtle sweetness, such as certain ragùs or braised meats.

It pairs well with

Structured and intense dishes: roasted red meats, mixed grills, feathered and game meats, aged and spicy cheeses, braised dishes, stews, and rustic polenta-based recipes.

Rabbit "in Porchetta" Style

Rabbit "in porchetta" style is a typical second course from the Marche tradition: flavorful, fragrant, characterized by a lovely richness. Perfect for highly satisfying dinners.

Wild Boar Stew

A rich autumnal dish with a bold flavor, enhanced by slow cooking and intense aromas. It pairs perfectly when served with delicious taragna polenta.

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