The La Rocca vineyard has limestone and clay soil and is situated on the slopes of Monte Rocchetta at an altitude of 200-300 meters, below the ancient medieval castle that dominates the town of Soave. It is farmed with certified organic practices and has a special mid-climate that is mirrored in the character of the wine.

The first La Rocca label was labeled in 1978. The wine is made from 100% Garganega that is hand-picked, often in two stages for optimal grape ripeness, in late October. Fermentation takes place in 2500 liter wooden vats and then the wine is transferred to 500-2000 liter oak barrels where it spends 15 months and then a few months in a bottle before being released to the market.

The specificity of the terroir and the production process results in a particularly rich, balanced, and complex wine with aromas of nuts, tropical fruits, and spices, an excellent mix of intensity and balance, and great aging potential.