Ruchè Clàsic 2014, Another Winning Bet by Ferraris

We have already encountered the Ferraris winery, which operates in the Castagnole Monferrato area. It happened when describing the Opera Prima, a wine made from Ruchè grapes, a native variety that is increasingly widespread in the hilly area to the north-east of Asti.

That the winery has decided to promote this grape variety is also demonstrated by the wine we will discuss today, the Ruchè Clàsic 2014, another enological gem of undeniable pleasantness.

Ruchè has distinct morphological and analytical characteristics that make it unique in the ampelographic landscape. A semi-aromatic variety, it ripens fairly early, usually in the first ten days of September. It is a good sugar accumulator and, despite its low total acidity, retains a significant component of malic acid that imparts a good freshness to the finish of the wine. The main characteristic of the grapes is their richness in polyphenols, represented mostly by tannins, which contribute structure to the wine and a decent tendency toward aging.

Depending on the vintage, maceration management allows for selective extraction of tannins in order to make the wine perfectly balanced and therefore immediately enjoyable.

The Ruchè Clàsic 2014, in relation to what has just been described, is an exemplary wine. It is obtained from grapes grown in the estate vineyards located on the south-west slope, those with the best sun exposure. In the vineyard, grape quantities are significantly reduced through extensive thinning work. This activity allows yields to be reduced to below 70 quintals per hectare. The quality of the grapes arriving at the cellar is therefore optimal.

Alcoholic fermentation takes place half in horizontal roto-maceration tanks for approximately ten days, and half inside 54-hectoliter oak vats, for an average duration of 15 days. Temperature control at 22–23°C allows the fermentation process to be slowed and the contact between the must and skins to be prolonged, in order to achieve a greater release of polyphenols (tannins and anthocyanins). At the end of fermentation, the wine rests for at least 6 months in French oak vats, gaining proper oxygenation and ensuring the correct maturation of the wine before bottling.

Now to the wine itself. The color is a deep ruby red, without any imperfections. A full-bodied wine, on the nose we perceive fruity notes of cherry and blueberry, prominent floral hints of violet, and a spicy note of cinnamon, with a barely perceptible vanilla. The contribution of wood is not at all excessive. The palate confirms the beautiful balance, with the fresh-tannic component well balanced by softness and a well-present alcohol. Long is the trail of myrtle and liquorice that we perceive in the aftertaste, after swallowing.

I tasted the Ruchè Clàsic paired with a mixed red meat dish with a side of roasted potatoes, reflecting on the beauty of its craftsmanship and the overall pleasantness of the sensory experience.