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The Ruchè grape ripens quite early (first ten days of September). It accumulates good levels of sugars, and in spite of its generally low acidity it maintains a healthy level of malic acid, which gives the wine crispness. The grape’s chief characteristic is its rich concentration of polyphenols, expressed mainly as tannins, which build good structure into the wine. Depending on the growing season, controlling the maceration can effect a tannin extraction that is selective, and thus yields a balanced wine. Its terpenes make Ruchè a semi-aromatic grape, and they express themselves in Opera Prima as impressions of spice, geranium leaf, rose petals, and ripe fruit. Description of the grape variety
The Ruchè grape is originally from the hills area of Castagnole Monferrato, to the northeast of Asti.Although specific documentation regarding this variety is lacking, it displays distinctive morphological traits and analytical characteristics, so distinctive as to set it apart from the other varieties of the area. Tradition reports the grape as present since ancient times in the Castagnole Monferrato area, and wines from it were consumed locally in historical commemorative events. Don Giacomo Cauda, the parish priest of the town, who died in 2008, was the one who recovered this indigenous grape, personally overseeing its cultivation and its vinification into a monovarietal wine. His efforts led other grapegrowers to put their faith too in Ruchè, until it was rewarded with the award of DOC status. The first description of the grape did not come until 1987, in conjunction with the official application for the DOC. This is a wine whose history has yet to be told, but one with sensory characteristics that are quite unusual compared to the other wines of Piedmont.
Piedmontese wine historian Enza Cavallero, describes the character of the wine thus: “Magical and mysterious,... but unforgettable”.
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