CA’ DEI CONTI La Roara — Red Wine, Veronese IGT
CA’ DEI CONTI La Roara — Red Wine, Veronese IGT
Where Veronese tradition meets a different vision of time.
La Roara is a distinctive interpretation of the Veronese red wine tradition, shaped by the encounter between historic grape varieties, resistant PIWI vines and the patient art of appassimento. An ambitious assemblage in which different ripening cycles, concentrated fruit and extended oak ageing converge to create a wine of remarkable structure and character.
Born in Tregnago, on the elevated hillsides of the Val d’Illasi in Veneto, Italy, La Roara reflects a landscape of limestone-rich soils, stony slopes and naturally circulating hillside air. Grapes are harvested by hand in successive passes, following the individual ripening rhythms of traditional Veronese varieties and contemporary resistant grapes. Their subsequent drying in naturally ventilated lofts concentrates the fruit, while preserving the distinctive contribution of each component.
Following fermentation, at least three years in American oak barrels and a further year of bottle ageing develop an expression of considerable depth. Aromas of ripe cherry, red and dark fruits unfold alongside dried-fruit nuances, vanilla, cocoa and warm spices. On the palate, generous substance meets a vibrant acidic backbone, bringing definition and momentum to a wine of impressive concentration.
La Roara does not simply reproduce the familiar language of powerful Veronese reds. Its identity emerges from a more unconventional dialogue: the heritage of Corvina, Corvinone and other regional varieties alongside the innovative contribution of Regent, Cabernet Volos and Cabernet Eidos. Tradition and viticultural evolution meet through meticulous selection, slow transformation and an unmistakable sense of place.
A meeting of different roots. A singular expression of time and territory.
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Sensory profile
APPEARANCE
Deep ruby red with vivid violet reflections, displaying impressive colour intensity. Its concentrated appearance anticipates the wine’s substantial structure and the richness developed through grape drying and prolonged ageing.
NOSE
Intense, warm and layered. Ripe cherry and strawberry emerge first, followed by dark berries, dried fruit and subtle jam-like nuances. Extended maturation in American oak brings notes of vanilla, cocoa and sweet spices, while delicate hints of black pepper and tobacco add depth to the aromatic profile.
PALATE
Full-bodied, generous and enveloping, with a rich fruit core supported by substantial yet integrated tannins. The concentration derived from appassimento is balanced by a lively acidic backbone, preventing the wine’s considerable weight from overwhelming its definition. Ripe fruit, cocoa and spices unfold progressively, creating an expression of richness, warmth and measured elegance.
BALANCE & STRUCTURE
La Roara combines the generous body of a 15.5% vol. red with a distinctive interplay of concentration, acidity and tannic substance. Its declared total acidity of 7 g/L provides an important structural counterpoint to the richness developed through grape drying and prolonged maturation. The substantial extract contributes breadth and density, while the wine’s measured residual sugar supports roundness without defining its character through sweetness. The result is a powerful yet articulated composition, in which freshness is essential to the expression of depth.
EVOLUTION IN THE GLASS
Time in the glass progressively reveals the different dimensions of La Roara. The initial expression of ripe cherry, strawberry and dark fruit gradually broadens towards dried-fruit nuances, vanilla, cocoa and warm spices. With gentle aeration, the dialogue between fruit concentration and oak-derived complexity becomes increasingly apparent, allowing the wine’s aromatic layers to unfold without losing their central fruit character.
FINISH
Long, persistent and articulate. Dark fruit and dried-fruit nuances gradually give way to cocoa, warm spices and a gently savoury impression. The interplay between fruit concentration, oak maturation and acidity sustains the finish, leaving a lasting sensation of depth and complexity.
SENSORY IDENTITY
La Roara’s sensory signature is defined by the convergence of ripe fruit, appassimento concentration and extended maturation in American oak. Its ruby-violet appearance, generous palate, pronounced aromatic richness and persistent finish express an unconventional interpretation of Veronese red wine. Rather than relying exclusively on alcoholic power, its individuality emerges from the relationship between substantial structure, layered aromatics and the freshness that supports their expression.
SERVING TEMPERATURE
16–18°C / 60.8–64.4°F., as indicated in the producer’s technical presentation.
At the lower end of this range, the wine’s freshness, fruit definition and structural precision become more apparent. Moving towards 18°C allows the warmer notes of dried fruit, vanilla, cocoa and spice to open gradually, revealing the complexity acquired during its long ageing.
BEYOND* INTERPRETATION
La Roara expresses concentration without relying on power alone. Its sensory identity lies in the dialogue between ripe and dried fruit, the warm complexity of American oak and an acidity that brings definition to its generous structure. A Veronese red shaped by patient transformation, where richness and freshness remain essential parts of the same expression.
Food pairings & tasting suggestions
Origin, vineyard & terroir
Production method & ageing
Ingredients, nutritional information & packaging specifications
Producer history & wine identity
Availability, allocation & rarity
Certifications, awards & medals
ORGANIC FARMING — CERTIFICATION | CCPB · IT-BIO-009
Ca’ dei Conti places respect for its territory and biodiversity at the heart of its viticultural philosophy, bringing together traditional Veronese grape varieties and resistant PIWI vines. Its organic certification is overseen by CCPB, identified by the Italian control body code IT-BIO-009. For La Roara, the producer states that organic certification applies from the 2021 vintage onwards, reflecting its commitment to environmentally responsible vineyard management.
VEGAN CERTIFICATION — CERTIFICATO VEGANO
Ca’ dei Conti displays the Certificato Vegano mark in its official communications, reflecting attention to the use of animal-derived substances throughout the winemaking process, including processing aids. The certification's applicability to individual La Roara vintages is determined by the products and production periods covered by the relevant certification.
INDEPENDENT WINEGROWERS — FIVI MEMBERSHIP
Ca’ dei Conti displays the emblem of the Federazione Italiana Vignaioli Indipendenti (FIVI), the Italian Federation of Independent Winegrowers. This affiliation reflects a winegrowing philosophy founded on producer independence, a direct connection to the vineyards and responsibility for agricultural and winemaking decisions. It emphasises the relationship between the winegrower, the land and the individual character of each wine.
2025 — La Roara 2020
The WineHunter Award 2025 — Red Medal.
Recognition awarded to La Roara Verona IGT 2020.
2025 — La Roara 2018
The WineHunter Award 2025 — Red Medal.
Recognition awarded to La Roara Verona IGT 2018.
2025 — La Roara 2016
The WineHunter Award 2025 — Golden Medal.
Recognition awarded to La Roara Verona IGT 2016.
2022 — La Roara 2017
Prague Wine Trophy 2022 — Prague Regional Champion.
Regional distinction awarded to La Roara Veronese IGP Rosso 2017.
2020 — La Roara
Best Wine Awards 2020.
Historical recognition listed by the producer under the designation “La Roara – Valpolicella Superiore DOC.”
2015 — La Roara 2012
La Selection 2015 — Médaille d’Or.
Historical gold-medal recognition listed by the producer under the designation “La Roara 2012 – Valpolicella Superiore."
GEOGRAPHICAL INDICATION
Rosso Veronese IGT — Veneto, Italy.
Indicazione Geografica Tipica (IGT) is an official Italian wine classification within the European Union's Protected Geographical Indication (PGI) framework. It identifies the wine's geographical origin in the Verona area of Veneto, Italy, and its production under the applicable geographical indication specifications.