Area of cultivation and production code
The grapes must be produced in the area comprising the entire territory of the following municipalities in the Province of Asti: Castagnole Monferrato, Grana, Montemagno, Portacomaro, Refrancore, Scurzolengo and Viarigi.
Ampelographic characteristics of the vINE
The Ruché grape is a black fruit with average vegetative vigour and good although not consistent productivity. The leaf is medium-small in size, usually trilobed and rarely five-lobed, light-green in colour and hairless. The bunch is cylindrical-pyramidal in shape, elongated, compact and neat with medium-sized and subrotund grapes, tending to violet in colour. The skin is firm and very pruinose. It is not subject to fruit drop, and the period of maturation is late September or early October at the latest. It ripens much earlier than other varieties typical of the area, and in its later stages phenological events can be extremely swift.
Environmental and growTH requirements
In the area of production, it adapts well to soils with different characteristics but favours the argillo-calcareous, where it produces wines with a more intense and distinctive bouquet. It prefers compact high or extremely high density vines (cordon trained and guyot). The most widely-used rootstocks in this area for this indigenous vine are: SO4, Kober and 1103.
TOLERANCE to disease and adverse conditions
Strong resistance to winter and spring cold spells, average tolerance to late blight and powdery mildew and to rot (sour rot and Botrytis cinerea), excellent resistance to flavescence dorée.
Chemical characteristics of the grape
Sugar content °Babo: 20 - 24
pH: 3,3 - 3,5
Total Acidity g/L: 4.5 – 6.0
Total Anthocyanins mg/kg: 1200 - 1600
Total Polyphenols mg/kg : 4500 - 5000
Enological use and wine features
Vinified at 100% it produces a ruby-red wine of medium intensity with violet highlights when young, turning to garnet and orange over time. The bouquet is intense and persistent with characteristic fragrances and predominant hints of rose, violet and apricot in the early stages of maturation, turning into intense fruit and preserves over time. Taste is smooth and elegant with notes of fruit and a good tannicity. which makes it suited for average ageing. Given its nearly unique flavor and olfactory features in the Italian wine panorama, ageing in wood is not recommended if its intrinsic characteristics are to be enjoyed at their fullest.