Add To Your WishlistRuche di Castagnole Monferrato 2016 dacapo

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.
Characteristics: 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 dacapo

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.
Characteristics: 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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