Runchet are a small family domain of about five hectares in the Barbaresco area. Andrea and Beatrice Runchet came back from traveling to take on the vines. They took the vineyard into organic farming without certification and started making Moscato d’Asti from the grandfather’s really old vines, a bit of Chardonnay and Barbera vines, which thrive in the chalky, limestone-rich clay soils here. And they have started as well just recently making Barolo from vines of a friend and Barbaresco from their own vines, thereby completing the range. The Barbera is slowly macerated for 15 to 20 days on the skins, fermented naturally with ambient yeast and aged in French oak barrels of 225 litres (barrique-sized) before assemblage. Ageing is a standard two or two and a half years for Barolo and Barbaresco and the right duration and vessel type for the right genre of wine.
Azienda Agricola Runchet
Via Cappelletto, 10,