21 years after the institution of the DOC(Protected Designation of Origin) labels also following the constant attention of wine producers in improving the quality of their wines, and the growing recognition on the national and international markets, in October 2010 the DOCG designation was awarded to the Ruchè di Castagnole Monferrato wines. The production lands are those of the 7 municipalities of the Province of Asti among which is Castagnole Monferrato its namesake. It is produced with Ruchè grapes, and the possible addition of Barbera and/or Brachetto grapes. The Ruchè grape stands as the outstanding indigenous variety rooted in and representative of the Piedmont region and regarding which there is no specific historical documentation, but only oral tradition that recounts of cultivation traditions and local consumption of the products.
Production Area
In the municipalities of: Castagnole Monferrato, Grana, Montemagno, Portacomaro, Refrancore, Scurzolengo, Viarigi, all in the Province of Asti
Characteristics
Physical characteristics
- Grape variety:
- Ruché for at least 90%.
This wine may be produced also with grapes from Barbera and Brachetto varieties in the vinyard up to a maximum of 10%;
Sensory and organoleptic characteristics
- Colour:
- ruby red with slight violet hues at times also tending towards orange ;
- Smell:
- intense, persistent, slightly aromatic, fruity, also spicy with sufficient ageing;
- Taste:
- dry, rounded, harmonious, at times slightly tannic, medium-body, with slightly aromatic aftertaste, at times with hints of wood;
Winemaking characteristics
- Minimum non-reducing extract:
- 21 g/l;
- Minimum total alcoholic strength by volume:
- 12.50% vol;
- Total minimum acidity:
- 4 g/l .
Recognition
D.O.C.G. Approval: M.D. 8 October 2010 G.U n. 248 of 22 October 2010.
Pairing
A wine with an intense perfume, slightly aromatic, fruity dry and well bodied. It is excellent when matched with savoury, medium-high matured cheeses (Castelmagno, Grana Padano). Other matching suggestions are with typical Piedmont cuisine like the bagna cauda, and the medieval offal dish called "finanziera"and agnolotti ravioli.
