Ruchè di Castagnole Monferrato DOCG
Producer: La Cascinetta
Winemaker: Valentina Bortolin
Available Sizes: 750ml
Appellation: Monferrato DOCG
Grape Variety: 100% Ruche
This wine is magical. The expressive aromatics unique to the Ruchè grape reach full potential from a small, organically farmed vineyard. Valentina and her partner Giancarlo pursue a passion and a dream to create wines of purity and expression. We love supporting these small projects started out of a love and passion for the land. In a similar spirit, that is why Uva Imports was founded: To share these unique and singular wines with our friends and neighbors in America. With the Ruchè from La Cascinetta, we have something truly special to share with you. On the nose expect herbal and floral elements like rose, lavender, iris, and mint, as well as spice components like coriander, cinnamon, nutmeg, and black pepper. The fruit captivates with juicy red fruits, with wild raspberries dominating the mix. The palate and finish are round, supple, and relaxed. A great wine for a barbeque!
This wine pairs well with spices found in Indian cuisine, Asian dishes prepared with ginger, aged cheeses, stuffed pastas with pork or wild game, and foods cooked out on the grill.
There is not a lot of written history on the Ruchè grape. Many people believe it was brought to the Piedmont from Burgundy by monks in the 1700s. More likely, it is a native grape indigenous to the hills around the town of Asti. Being an aromatic variety like Brachetto, it was often made into a sweet wine until a winemaking priest, Don Giacomo Cauda, really captured the potential for Ruchè as a serious age-worthy wine. It was Don Cauda, who moved to this area in 1964 and immediately fell in love with the Ruchè grape, who committed himself to perfecting an age-worthy dry red wine. Many people attribute Don Cuada from keeping the Ruchè grape from extinction and promoting the grape in this area until it received DOC status in 1987.
Calcareous clay soils with volcanic elements and southeast exposure.
Spontaneous fermentation with native yeast, aged 6 months in steel before bottling, minimal use of sulfites.