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Ruggeri & C. S.p.A.

Via Pra Fontana, 4, 31049 Valdobbiadene (TV)
Italy

Telephone +39 0423 9092
Fax +39 0423 973304
ruggeri@ruggeri.it

This company is co-exhibitor of
Smart-Wines GmbH

Trade fair hall

  • Hall 16 / J61
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 16): stand J61

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 02  SPARKLING WINES
  • 02.04  Sparkling wine

Our products

Product category: Sparkling wine

Giustino B.

Dedicated to Giustino Bisol, who founded the winery in 1950, this sparkling wine is the fruit of extensive trials and experiments with particular selections and techniques, from the vines to the bottle. The Giustino B. therefore embodies the living expression of our experience and determination in the search for the very best and of our passionate dedication to the grape itself (traditionally called Prosecco). After the first fermentation the wine matures in the big vats at a low temperature until spring and then it is transferred in the pressure-vats for the second fermentation. It remains with its yeast until the bottling that is carried on at the beginning of June. We suggest to drink it from September.

Grape Variety
Glera (traditionally called Prosecco).

Geographical Location
On the hills of the first Dolomitic ridges, in the northern part of the Province of Treviso, from selected grapes in the best crus of the upper Valdobbiadene hills.

Harvest Period
The second part of September.

Vinification
White vinification, that is to say without the skins, at a controlled temperature of 18°C (68°F).

Taking on of the Sparkle
In the first spring after harvesting, trought slow refermentation in large sealed tanks at 12-14°C (approx. 54-57°F), remaining with the yeasts for approximately three months.

Serving Temperature
5-7°C (approx. 41-45°F), uncorking the bottle just before serving.

Residual Sugar
About 16 gr/Ltr.

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Product category: Sparkling wine

Gialloro

The colour is light straw – yellow tending to pale green. Its crystal clarity is laced with a persistent perlage of fine bubbles. The bouquet, although persistent and intensely fruity, is extremely delicate which brings mature golden apples and acacia flowers readily to mind. It is gently sweet and fresh on the palate and pleasantly light in alcohol, extremely smooth and well-balanced with long and fruity finish. With its great versatility, Giall’Oro can be enjoyed equally well as an aperitif or to enhance the close of a meal. Indeed, this is a wine that can brighten up any hour of the day.

Grape Varieties
Glera (traditionally called Prosecco), with small quantities of Verdiso and Perera.

Geographical Location
Within the delimited D.O.C.G. production zone, on the hills of the first Dolomitic ridges in the northern part of the Province of Treviso.

Harvest Period
The second part of September.

Vinification
White vinification, that is to say without the skins, at a controlled temperature of 18°C (68°F).

Taking on of the Sparkle
Through slow refermentation in large sealed tanks at 12-14°C (approx. 54-57°F).

Pressure behind the cork
5 atm.

Serving Temperature
5-7°C (approx. 41-45°F), uncorking the bottle just before serving.

Residual Sugar
About 15 gr/Ltr

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Product category: Sparkling wine

Argeo

Very pale straw yellow with greenish glints, perfect clarity with abundant, persistent, fine perlage. The fresh, elegant bouquet offers flowery sensations merging into a typically fruity harmonious complexity with intense aromas reminiscent of golden apple. Fresh, delicate, balanced on the palate and light in alcohol with a long fruity finish. Perfect as an aperitif, ideal with fish, it goes extremely well with hors-d’oeuvres and light first courses.Grape Varieties
Glera (traditionally called Prosecco), with small quantities of Verdiso and Perera.

Geographical Location
On the hills of the first Dolomitic ridges, in the northern part of the Province of Treviso.

Harvest Period
The second part of September.

Vinification
White vinification, that is to say without the skins, at a controlled temperature of 18°C (68°F), for approx. 8 days. Pressure behind the cork: approx. 5 atm

Taking on of the Sparkle
Through slow refermentation in large sealed tanks at 12-14°C (approx. 54-57°F).

Serving Temperature
5-7°C (approx. 41-45°F), uncorking the bottle just before serving.

Residual Sugar
About 12 gr/Ltr.

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About us

Company details

The Ruggeri winery was established in 1950 by Giustino Bisol, whose family boasts a deeply rooted, centuries-old tradition in viticulture in the Valdobbiadene area. The placename “Case Bisoi” (that is “the Houses of the Bisols”) is to be found on the oldest maps of the area, in the heart of the zone now known as Cartizze and once called “Chartice” or “Gardizze”. It is here, according to property/tax assessment documents in the public archives, that the Bisol family has been cultivating vines since many centuries.

In the 1800s Eliseo Bisol left further documentary evidence of his activity as a distiller. Around 1920, his son Luigi Bisol, an oenologist, built a winery in Montebelluna. In 1950, Luigi’s son Giustino Bisol established the Ruggeri winery in Santo Stefano di Valdobbiadene to produce and promote the sparkling Prosecco Superiore and Cartizze wines.

Today the winery is run by Paolo Bisol, who is assisted by his children Giustino and Isabella.

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