COLOUR
White
TYPE
Sparkling
VINTAGE
NV
GRAPE
Garganega
PRODUCER
Ca' Rugate
REGION
Veneto
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Produced by the Tessari family of Ca' Rugate, 'Fulvio Beo' is a tribute to the family's grandfather, Fulvio 'Beo' Tessari. In the 1970s, Fulvio was a pioneer in the region, breaking away from the local cooperative system to bottle and market estate-grown wines independently. He lived to be 100 years old, a milestone his family fondly attributes to the quality of their land and wines. Located in the Veneto region of northeastern Italy, Ca' Rugate is highly regarded for its commitment to indigenous Veronese grape varieties. While most traditional method sparkling wines in Italy rely on international varieties like Chardonnay and Pinot Noir, Ca' Rugate crafts this unique Metodo Classico entirely from Garganega, the signature white grape of the Soave zone. The grapes are sourced from hillside vineyards in Brognoligo di Monteforte d’Alpone, where the vines thrive on mineral-rich, volcanic basalt soils, imparting a distinctive sense of place to this sparkling wine.
ALCOHOL
12.5%
AVG. PRICE
€20
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
6-8°C
INTERESTING FACTS
Fact 01
Named after grandfather Fulvio 'Beo' Tessari, who lived to 100 and pioneered estate bottling at Ca' Rugate in the 1970s.
Fact 02
Unlike most Italian Metodo Classico sparkling wines, this is made from 100% Garganega, the native grape of Soave.
Fact 03
The vines are grown on ancient volcanic basalt soils, which contribute a distinct mineral character to the wine.
Fact 04
The wine undergoes secondary fermentation in the bottle and is aged on its lees for a full 24 months before disgorgement.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for Fulvio Beo Metodo Classico begins with a meticulous hand-harvest of the Garganega grapes in early September to preserve their natural acidity. Upon arrival at the winery, the grapes undergo gentle pressing. Primary fermentation takes place in temperature-controlled stainless steel tanks to maintain the fresh, varietal character of the fruit. The base wine is then bottled the following spring with selected yeasts and sugar to initiate the secondary fermentation in the bottle, following the traditional method (Metodo Classico). The wine is aged on its fine lees in the bottle for 24 months, allowing for autolytic development and the integration of a fine, persistent perlage. After the aging period, the bottles undergo riddling (remuage) and disgorgement (dégorgement), and are finished with an Extra Brut dosage to preserve the wine's crisp, volcanic mineral profile.
