Ruchè Clasic grapes come from the best exposed vineyards, which means the southwest side of the hills. Because of severe pruning, these vineyards never produce more than seven tons per hectare. The fermentation is carried out in 54 - hectoliter temperature-controlled French oak barrels for 15 to 20 days, depending on the quality of the grapes at the time of pressing. A controlled temperature of 23 degrees allows the fermentation time to be extended and the must to be kept in contact with skins for longer. During this time, the skins give the must more structure, tannin and color. This is important, especially for Ruchè, whose precise aromas are its main characteristic. After fermentation is complete, the wine rests for six months in the same barrels where malolactic fermentation also takes place, perfect containers because they allow the exchange of oxygen, which allows the wine to mature faster and develop an elegant scent, without too much oak.