Italiano
Ruki, energetic and modern wines
Between modernity, boldness and social sustainability, we are all a bit of freshmen. This is demonstrated by the new Ruki line from three young winemakers from Veneto, Gian Maria Ciman, Marco Furia and Enrico Nicolis.
If I say "rookie" (pronounced /ˈrʊki/) what do you think of? Someone will think of the Netflix series on L.A.P.D., a series that I recommend by the way. Someone else will think of sports, from English in the sports field in fact corresponds to the first-year player. Our freshman to understand us. From today Ruki, spelled as it is, is also the name of a wine, or rather a line of wines. Know it.
Vibrant, energetic, complex and modern.
Born out of the desire of three winemakers to make something that would bear their signature and 100% reflect their idea of wine. They are Gian Maria Ciman, Marco Furia and Enrico Nicolis. All three winemakers and consultants, all from the Veneto region. Average age: 38.6 periodic, they are not exactly freshmen, but they can still be called young.
The Ruki project was born in 2020 and will materialize with the first bottles in 2023. Three types of wine: a Soave doc, currently on the market with 2020 vintage, a Valpolicella Superiore doc, currently on the market with 2020 vintage, and an Amarone della Valpolicella docg 2020, soon to be bottled and available as soon as possible (likely with the beginning of 2024). Simple, essential packaging, where a different color identifies a different wine and a small illustration summarizes its main characteristics. All related to sports.
The Soave doc, yellow color, is represented by the sprint of a runner. It constitutes the start of the project. Garganega 100% fermented in wood, convinces in the few seconds of a sprint over 100 meters.
Valpolicella Superiore doc, blue color, is a climber. Synonymous with balance, stability, concentration. Ambitious evidently, in addition to performance it also involves a certain kind of equipment; you don't climb unless you are safe.
The Amarone, whose color on the label we will find out, I can anticipate, however, that it will be represented by a golfer. Synonymous with elegance, precision, constancy. I don't think anything else needs to be added.
What is the idea of modern wine behind these labels?
The "recipe" is quickly made. Fermentation in barrique, then maturation always in barrique for a short time, or rather for as long as it takes. And then bottle. Small wood and rapid aging are favored, where risk variables are reduced to a minimum and the fragrance of the fruit is kept that way. Evolution in the bottle is favored even if the idea is to put wines on the market ready to be enjoyed already. This is not haste, rather a strategic calculation of timing based on the nature and volume of the containers chosen. Deliberately, finally, the wines are all appellations of origin. Territory and appellations exist and should be enhanced, including through original projects like this one.
The result? Wines that are vibrant, energetic, complex and never tired of telling you something.
The icing on the cake is the great opportunity to be able to choose the best grapes for the project. Our freshmen have no vineyard, but they have drawn from the companies with which they collaborate, being able, moreover, to choose. So not an affront to current production (of which, by the way, they are also creators) but a true synergy and support. The same companies for which the three winemakers work have provided grapes, space and technology to make Ruki wines. In short, these freshmen found senior players to be their sponsors, also concretizing another very topical yet too often abstract aspect, that of social sustainability. The big ones host the small ones, and the small ones help to enhance the local area. Almost too good to be true.
The first tastings to boot were really exciting; the wines speak for themselves. Consistency and clarity is just what we need, combine that with technique and product integrity and you're done. Delighted to have made this discovery at Vinitaly 2023, I look forward to tasting my first Amarone and feeling, in turn, still a bit of a freshman.
