Vigna del Parroco Ruchè di Castagnole Monferrato DOCG - Ferraris

The Vigna del Parroco Ruchè di Castagnole Monferrato DOCG from Ferraris shows a dense ruby red in the glass with delicate purple reflections. The color appears clear, deep and inviting. Already with the first swirl, an intense aroma rises from the glass. It recalls dark sour cherry, dried rose petals and fine violet notes. Added to this is a hint of balsamic that borders on noble aceto, warm spices and dark savoriness. The wine therefore comes across as very aromatic, almost enchanting and yet clearly structured. On the palate, the wine is dry, with ripe fruit, noticeable yet velvety tannins and well-integrated warmth from the alcohol. The acidity appears lively but not sharp. The result is a dense yet elegant red wine with a long finish, in which fresh cherry fruit, floral tones and spicy depth are tightly interwoven.

The nose of the Vigna del Parroco Ruchè di Castagnole Monferrato DOCG - Ferraris opens in layers. First, juicy notes of sour cherry and ripe cherry appear. Then follow delicate rose petals, violets and a hint of dried flowers, as if from a fine perfumery. The balsamic aroma brings an exciting, sweet-spicy dimension into play. It recalls dark balsamic vinegar, ripe plum, a touch of licorice and fine herbs. Behind this clear aromatic world, notes of white pepper, a bit of cinnamon and a hint of vanilla flash up.

On the palate, the wine shows a dry yet very charming profile. The fruit of sour cherry and ripe wild cherry appears juicy and clear. This is joined by floral impressions of rose and violet that evoke a fragrant summer garden. The tannins are present, yet ripe and silky. They provide structure without harshness. The alcohol is pronounced but well buffered by the dense fruit and the fresh acidity. The wine thus appears powerful yet fine. The finish is very long, carried by cherry fruit, floral spice and a balsamic aftertaste. This red wine has great aging potential and gains further depth with aeration and bottle maturity.

The aromatic range of the Vigna del Parroco Ruchè di Castagnole Monferrato DOCG - Ferraris can be broken down into the following impressions:

1. Fruit: sour cherry, ripe cherry, some red plum, subtle raspberry.
2. Blossoms: rose, violet, dried flowers, a hint of perfume note, yet clear and refined.
3. Spice: balsamic, licorice, white pepper, delicate herbs, fine wood nuances.
4. Structure: dry, dense, ripe tannins, fresh acidity, warm yet balanced.
5. Finish: very long, cherry-driven, floral spice, balsamic echo.

This red wine shows best at a moderate temperature in a large glass. A brief decanting helps to open up the floral and balsamic aromas. In this way, the Vigna del Parroco Ruchè di Castagnole Monferrato DOCG - Ferraris reveals its full depth while remaining consistently elegant.

Vinification of the Vigna del Parroco Ruchè di Castagnole Monferrato DOCG from Ferraris

The grapes for the Vigna del Parroco Ruchè di Castagnole Monferrato DOCG - Ferraris come from selected plots around Castagnole Monferrato in Piedmont. The hilly landscape offers calcareous soils with clay and sand. These soils lend the Ruchè variety finesse and a clear aroma. The climate is characterized by warm days and cool nights. In this way, the berries ripen slowly and develop intense aromatic compounds with moderate acidity.

In the vineyard, Ferraris focuses on careful canopy management, reduced yields and selective harvesting. The usually late harvest is generally done by hand, often in several passes. This ensures that only ripe, intact grapes reach the winery. The grapes are gently destemmed and lightly crushed. A cool pre-maceration can promote the extraction of the delicate blossom and cherry notes. This is followed by temperature-controlled fermentation in stainless steel or concrete tanks. The maceration time is sufficiently long to gently extract color, tannin and aroma.

During fermentation, the cap is gently punched down or the must is pumped over. This keeps the structure silky and the floral side of Ruchè in the foreground. After the completion of alcoholic fermentation, malolactic fermentation may follow. It rounds off the acidity and gives the wine more creaminess. Further maturation takes place partly in stainless steel, partly in large wooden casks or used barriques. In this way, the Vigna del Parroco Ruchè di Castagnole Monferrato DOCG - Ferraris acquires a subtle spiciness without overshadowing the varietal fruit.

Ageing on the fine lees gives the wine additional depth and greater density on the palate. Regular stirring of the lees can make the body appear even creamier. Before bottling, a gentle clarification takes place. This keeps the aroma precise and the wine shows itself stable and focused. A short period of bottle ageing completes the vinification. After that, the wine is ready to drink, with further potential for development in the cellar.

Food pairings for the Vigna del Parroco Ruchè di Castagnole Monferrato DOCG from Ferraris

With its intense cherry fruit, floral notes and balsamic spice, this red wine is an ideal partner for aromatic cuisine from Piedmont and beyond. Its dry style, firm body and ripe tannins call for dishes with structure, seasoning and preferably some richness. This allows the elegant side of the Vigna del Parroco Ruchè di Castagnole Monferrato DOCG - Ferraris to shine perfectly.

• Braised beef cheeks in red wine sauce with polenta or creamy celery purée.
• Tagliatelle with beef or wild boar ragù, slowly braised with tomato and herbs.
• Stuffed peppers with spicy salsiccia, herbs and Parmesan from the oven.
• Leg of venison or saddle of deer with cherry jus, sautéed mushrooms and rosemary potatoes.
• Rack of lamb with herb crust, roasted vegetables and a rich jus.
• Mature hard cheese from Piedmont, such as Castelmagno or well-aged Pecorino, served with cherry chutney.
• Truffle risotto with dark mushrooms, whenever a powerful, floral red wine is meant to set the accent.

This red wine also pairs well with modern cuisine with Asian influences, for instance with duck in cherry glaze, gently spicy seasonings and roasted sesame. What matters is a harmonious balance of spice, roasted aromas and structure. This creates a well-matched interplay between food and glass, in which the sour cherry, the rose and violet notes, as well as the balsamic tone of the wine, can show their full radiance.

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