A red wine fresh and original, able of eclectic coupling which include spicy Asiatic courses
and “fusion” dishes. Excellent as unusual aperitif.
A name linked to a young road racer, Roberto Rolfo, who races in the Superbike World
Championship. This project is part of the company strategy to link the “Ruché” to a dynamic
and young image and to make this wine known all over the world.
A name – 9.99 – which wants to be a transparent link with the consumers. For the first
time, we introduced in a clear way the wine bottle selling price on the label logo. We
also created a label on the back of the bottle which carries a complete nutritional list to
understand what we are drinking. Finally we created an innovative patented glass cork.
It guarantees the perfect conservation of the wine characteristics, it can opened without
using a corkscrew and can be hermetically sealed with a simple touch
GRAPES. 100% Ruchè di Castagnole Monferrato (Piedmont).
GENERAL DESCRIPTION. The Ruché is a secular vine. We don’t know its origin, but we think it was
imported from France at the beginning of last century. There are many tales regarding the origin of its name.
One in particular seems the most reliable: the legend tells that in a farmhouse called “Rocca” (rock), some
friars produced this sweet wine to donate to the inhabitants of the local castel (Castel del Poggio). This is the
origin of the name “Ruché”.Since it is more delicate than the vines Barbera and Grignolino, the pruning is
made in spring. It buds later than other vines and its foliage is of a more vivid green. The vine branches are
thicker. It produces a long and thin bunch, with round grapes, full of seeds. The grape is always extremely
sweet and ripens too early.
ORGANOLEPTIC DATA. Characterized by great harmony and balance. It shows an intriguing, refined
aromatic note. For its warm character, it’s excellent as aperitif or for the entire meal. The bouquet exhales
tones of violet, rose, hay and vanilla. Warm-bodied to the palate with a long aromatic persistence. It can be
consumed young or aged.
VINIFICATION AND AGEING. Removal of grape stalks and soft pressing of the bunches with lower sulphur
dioxide level. The fermentation in contact with the skins lasts 14/16 days at a temperature of 28-30°
C. Malo-lactic fermentation in stainless steel tanks. In spring, the wine is micro-oxygenated with a special
equipment which breathes a selected quantity of oxygen into the wine. This technique creates a microoxidation,
as occurs in the barriques, avoiding added wooden scents or notes to the wine.
GASTRONOMIC MATCH. It’s a spicy wine which perfectly matches with aromatic and spicy dishes.
Excellent with game: deer, wild boar and hare or with barnyard animals cooked in the same wine. Its characteristics
allow fancy coupling such as Asiatic food, in particular Indian and Thai cuisine or Japanese tuna
sashimi without wasabi sauce.