Nose
Intensely fruity aromas, with notes of cherry, violet, and black currant, followed by spicy notes.
Palate
Well structured and balanced, with pleasant tannins and great aromatic persistence. The sensations of berries and cherries, typical of the variety, give it great drinkability, in addition to considerable intensity and elegance.
Growing Conditions
After a rather wet but not particularly cold winter, spring was quite normal, both in terms of temperatures and rainfall. Intervals of rain continued until mid-June, while higher temperatures in June and July alternated with cooler temperatures and further showers.
Vineyard: San Polo
Altitude: 300- 450 mt s.l.m.
Exposure: South-South/Eastand South/South-West
Soil characteristic: Rich in calcium and clay
Training system: Spurred cordon
Planting dates: 2000 – 2004
Density: 7,000 vines/hectare (2,832 vines/acre)
Yield: 6300 kg/hectare
Harvest
The 2008 harvest was carried out in ideal weather conditions.
Winemaking
After careful selection of the bunches, soft pressing of the grapes and cryomaceration prior to fermentation
Fermentation: In tapered refrigerated stainless steel tanks
Fermentation temperature: 28/30°C (82/86°F)
Length of fermentation: 5/6 days
Malolactic fermentation: In stainless steel tanks
Aging
10 months in stainless steel tanks, 4 months in bottle.
Appearance
Rubio has a brilliant ruby red colour with purple hues.
Food Pairing
This wine expresses all the radiance and directness of a Sangiovese from Montalcino counting on freshness; it is perfect by the glass, thanks to its versatility, and ideal for outdoor barbecues. Delicious when paired with various kinds of cold cuts, pasta, sausages and grilled meats, medium-aged cheeses such as the famous Tuscan pecorino. Excellent immediately, it does not fear brief cellar ageing.
