Add To Your WishlistRuche di Castagnole Monferrato 2016 Da Capo


Ruby red with garnet reflections. Intense and persistent aromas of rose hip, violet and strawberry, spicy and aromatic with hints of pepper in the finish. Good body, warm, harmonic, well balanced, pleasantly soft.

Add To Your WishlistRuche di Castagnole Monferrato 2016 Da Capo


Ruby red with garnet reflections. Intense and persistent aromas of rose hip, violet and strawberry, spicy and aromatic with hints of pepper in the finish. Good body, warm, harmonic, well balanced, pleasantly soft.



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Dacapo was founded in 1997 by Dino Riccomagno and Paolo Dania, two friends, colleagues from the wine trade with a desire to focus on wine different from those made to suit the so-called ‘International taste’, wine increasingly homogeneous, almost without heart. The vineyards are cultivated in a natural way, without fertilizer and forced growing, with low yield per hectare.

Nebbiolo 100%
Surface of the vineyards: 0.7 Ha
Soil: calcareous and clayish.
Vineyards: located in Serralunga d’Alba, guyot growing system, south/south-west facing exposure, altitude 330 mt. s.l.m.
Harvest: cluster thinning in July and hand crafted harvest in October.
Wine making process: after destemming, warm skin maceration process follows, alcoholic fermentation takes place in steel tank with floating cap at a controlled temperature. Then the wine is aged for 2 years in oak barrels where the malolactic fermentation is naturally completed. Finally the wine is bottled without cold stabilization. The wine remains
one year in bottle before being released on the market.Tendril:
 Ruchè 100%
Surface of the vineyards: 1.0 Ha
Soil: calcareous and clayish.
Vineyards: the vineyards are located in the village of Castagnole Monferrato. Ruchè is an ancient variety, a slightly aromatic grape produced in a very restricted area. Growing system is guyot and the exposition of the vineyards is south. Altitude is 230-240 mt. a.s.l.
Harvest: grape thinning in July and August and harvest carried out manually in small boxes, during the month of September.
Wine making process: after destemming and pressing, skin maceration process follows for 10 days. Fermentation is at controlled temperature (22/24 °C) with addition of selected yeasts. In November the marc is separated from the wine which is placed in steel tank, where the malolactic fermentation at controlled temperature takes place (20°C). The wine is then left to decant for 6 months till the following spring and then filtered and bottled. Then it ages in bottle for 4 months, before distribution, to give the best expression of the very special terroir.

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