How do you explain the success and the awards obtained over the years?
“ I feel honored and satisfied with the results achieved, because they are a recognition of the commitment and work done with great care and dedication for a project in which I strongly believed. I have traced a path of growth and revaluation, in this also helped by the experience and passion of an oenologist like Federico Ricci, who embraces these last years in which I have put myself at the forefront to defend and bring to today’s luster a valuable product such as the Passito di Pòllera. […]

Interview with Francesco Ruschi Noceti - 2016

July 17, 2016 – Il Tirreno

The Passito that enchanted Veronelli: the Ruschi Noceti company has recovered and enhanced native grapes for great wines.

From “Quasi Otto” to “Bigoncio”: top wines.

Curated by Fabrizio Palagi

March 21, 2009 – Il Tirreno

Tuscany Best Wine: Calevro and Ruschi Noceti bewitch young winemakers.

Curated by Gianfranco Grossi

November 15, 2007 – La Nazione

The Ruschi Noceti wine at the Court of Versailles.

Curated by Gianfranco Grossi

October 31, 2007 – Il Foglio

Maccaronica: La Diva Bottiglia.

Curated by Camillo Langone

December 5, 2002 – La Nazione

The Veronelli Guide rewards the Passito di Pòllera.
The sun shines on that wine

Curated by Natalino Benacci

November 30, 2002 – Il Corriere Apuano

Il Sole di Veronelli to a Pontremolese wine.

Curated by Paolo Bissoli

November 28, 2002 – La Nazione

The symbol of excellence in Passito di Pòllera: Veronelli crowns the Pontremoli grape.

November 22, 2002 – Corriere della Sera

Veronelli rediscovers the lost vine.

Curated by Mauro Remondino

September 22, 2002 – Corriere della Sera

Quel Passito di Pòllera.

Curated by Luigi Veronelli

August 27, 2002 – Secolo XIX

Bancarelvino Award: Veronelli kneels in front of Passito di Pòllera.

April 5, 2024 – Corriere del Vino

Fattoria Ruschi Noceti, the challenge of tradition.

Just outside Pontremoli, in upper Lunigiana,  the Fattoria Ruschi-Noceti. Having arrived along the Cisa state road, at the point indicated to me by telephone, I thought I would find a farm with a farmhouse, vineyards and cellar.

I found myself in front of what remains of an ancient monastery with stone vaults, dating back to before the year 1000, where Francesco, born  Francesco Ruschi-Noceti, had given me an appointment for the meeting.

Curated by Urano Cupisti

The Ruschi Noceti Farm - Linea Apuana

Play Video

Episode 262 of “Toscana a Tavola” in which our Bigoncio Bianco accompanies Ravioloni with ricotta, pecorino and honey salami prepared by chef Rolando Paganini.

Episode 263 of “Toscana a Tavola” where Francesco Ruschi Noceti talks about the Pòllera Rosso paired with another typical Lunigiana dish by chef Rolando Paganini.

Episode 264 of "Toscana a Tavola" where the Quasi Otto Bianco is presented alongside the king of typical Pontremoli dishes: the herb pie.

Episode n° 265 di “Toscana a Tavola”. The White October is combined with a creation by chef Rolando Paganini.

Anteprima Vini della Costa Toscana