Questo vino
Vineyard and terroir
Rubio comes from Vigna Nuova and Vigna Selva in Montalcino, Siena, at 400–450 m above sea level. The parcels face south/southeast and south/southwest and have soils rich in calcium and clay. The vines were planted between 2000 and 2004, trained to spurred cordon and planted at a density of 7,000 vines per hectare. Yield is 63 hl/ha.
Grapes
Blend proportions vary by vintage. Latest published vintage (2023): 100% Sangiovese.
Vinification
The grapes are harvested manually in small 17 kg crates from mid-September, with careful selection of clusters and berries. After gentle crushing, the must undergoes cold pre-fermentation maceration. Fermentation takes place in refrigerated, truncated-cone stainless-steel tanks at 28–30°C for 5–6 days. Natural malolactic fermentation is completed in stainless steel.
Ageing
Two specifications are given for the 2023 wine: 10 months in stainless-steel tanks or 10 months in concrete, followed in both cases by four months in bottle.
Technical data
The 2023 has 13.5% alcohol, total acidity of 5.49 g/l, pH 3.48, residual sugar of 0.6 g/l and net dry extract of 28.7 g/l. It is offered in a 750 ml bottle.
Tasting profile
Bright ruby red with violet reflections. The intensely fruity nose combines cherry, violet and blackcurrant with a spicy note of orange peel. The palate is well structured and balanced, with pleasant, velvety tannins and sustained aromatic persistence. Woodland berries and cherry bring freshness and ease of drinking while retaining intensity and elegance.
Serving and pairing
Serve at 16°C and uncork at the time of serving.
Vintage notes
The 2023 season brought substantial climatic challenges but ultimately achieved balance. Winter and spring were rainy, culminating in an especially wet June that increased downy-mildew pressure and complicated vineyard management. Timely agronomic work and the estate's favourable position maintained regular production. Short heatwaves occurred mainly in July, followed by increasingly stable conditions. From veraison in mid-August, ripening advanced slowly amid dry, ventilated days and marked day-to-night temperature variation. Sangiovese reached full maturity by the end of September, and harvest proceeded in mild temperatures with limited rainfall. The resulting wines combine harmony, finesse, depth and a pronounced sense of place.
