In Piedmontese dialect, the expression “ ‘Na vota” has a double meaning: the first, is the
beginning of many tales such as “c’era una volta” (once upon a time); the second, can be
interpreted as a challenge.
These two words were uttered back in 1900 when the brothers Cavallero, for the first
time, put in commerce this label. Until then, the grape Ruché, which is slightly aromatic,
was produced only as dessert wine. It was the beginning of a new trend. The wine vinified
that year was of excellent quality and entered worthily in the Piedmontese wines elite.
Today, it is produced blending the grapes of four vineyards with different characteristics.
The aim is to give to the consumer a tasting and olfactory continuity. Across the years, this
bottle became an undoubted term of comparison, an ideal match with modern life and an
inviting curiosity to the table.


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.
We vinify it in the traditional way. It’s an austere wine, ideal with roasted meat and game. Its bouquet opens up to violet, hay and vanilla sensations, typical of great red wines. Warm-bodied to the palate, the Ruché is characterized by a perfect balance, a great delicacy and a long aromatic persistence. It is recommended to serve it at room temperature to enhance its characteristics. It can be consumed young or aged.

ORGANOLEPTIC DATA. Characterized by a great harmony and balance. It shows an intriguing, refined aromatic note. Austere and warm at the same time, it’s an excellent wine for the end of the meal. The bouquet opens up to violet, hay and vanilla sensations. Warm-bodied to the palate, it is characterized by 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 an aromatic and spicy dishes.
Excellent with game: deer, wild boar and hare or with barnyard animals cooked in the same wine. Due to its
complex structure, it is also normally consumed between meals together with a small pastry dessert without