A dynamic and contemporary red wine that looks back to its origins, to a time when red wines accompanied the table on a daily basis between juiciness, ease of drinking and depth of fruit, recounting the slow pace of life in the rhythm of people and conviviality. In the vineyardVineyards: Only Sangiovese from the highest and most historic areas of the vineyard from which Rubesco has been produced since 1962. Harvesting in this part of the hillside is generally in the second half of September to allow the Sangiovese to reach full ripeness while maintaining a balanced level of freshness. Soil: Medium-textured, loose in the high hills, with good structure and calcareous subsoil.Breeding: Double spurred cordonHouse: 4500hectares/haYield: 65 ql/haIn the cellarAn essential job to keep the characteristics of the terroir and the vintage intact. Rubesco 62 is vinified in steel with a short maceration on the skins that never exceeds 15 days, followed by a light passage in barrels for less than 12 months.

Technical specifications

Emblematic expression of the Torgiano DOC and the uniqueness of our Sangiovese between freshness, fruit, depth, matter and never aggressive tannins. Colour: ruby red with violet huesPerfume: classic and essential.

Elegant and solidly structured, deep ruby colour and complex bouquet reminiscent of morello cherry and blackberry, delicate hints of violet and light menthol notes and a spicy finish. Umbria's first DOCG.

Technical specifications

Fermented in steel with maceration on the skins for 15-20 days, matured one year in barriques and refined several years in bottles. Due to its complexity, it is suitable for an average ageing of 30-35 years

A red of great polyphenolic richness. Deep and intense purple red, with a complex bouquet of red fruits, morello cherry, currant and raspberry, and delicate notes of sweet tobacco and cocoa, and more herbs on the finish. The structure is dense, with rich but harmonious tannins; the fruit is supported by a fresh acidity, and the aftertaste, persistent, is jammy.GrapesSagrantino 100% obtained by mass selection and harvested in mid-October.VinificationMaceration in steel with maceration on the skins for 28 days. Maturation in barriques for 12 months. Light filtration and 18-20 months' bottle ageing before release.

Technical specifications

It goes well with roast red meat, suckling pig, game and game alla ghiotta, jugged pheasant and venison stew, spicy cheeses and palombacci all'umbra.

A full-bodied red wine, ruby red in colour with bright violet tones, an intense aroma with notes of cocoa and green spices, cloves and cinnamon, and more berries and plum jam on the finish; on the palate it is harmonious, with dense, soft and ripe tannins and balanced acidity, with a lingering and moderately austere aftertaste.GrapesSangiovese, Merlot and the prince of Montefalco vines grown on a double spurred cordon trellis system; harvested between September and October.VinificationPerformed in steel with maceration on the skins for 15-20 days; followed by 12 months in barriques and small barrels (30 hl) and 10 in the bottle before release.

Technical specifications

Serving suggestion: lake fish tegamaccio, suckling pig in porchetta, spelt and legume soup, lamb offal, gnocchetto with Chianina meat sauce perfumed with thyme, grilled or trifled porcini mushrooms.

An intriguing blend of grape varieties that combine with harmony and synergy, uniting warmth and freshness. Vinified in steel and aged in barriques, it retains an inviting fragrance. Seductive, modern and clean, with good structure and harmonious tannins, it has a long, lingering aftertaste.GrapesSangiovese, Merlot and other local red grape varieties harvested in September-OctoberVinificationMilk fermented in steel with short maceration; daily pumping over and racking after 18 days; aged 6 months in barrique and several months in bottle.

Technical specifications

A modern, lively wine, ideal for creative pairings with dishes from different gastronomic cultures, from tempura to goulash, cacciucco to barbecue, pork and lamb, pizzas and quiches, and of course cheese.

Novello, con tutte le caratteristiche che provengono dalla sua particolare vinificazione: rosso porpora brillante con note violacee, profumo giovane che richiama la fragranza dell’uva appena raccolta e sentori di fragola e amarena; al gusto è fresco, vivace con acidità ben bilanciata e tannini passanti e gradevoli che lo rendono piacevolmente morbido.UveSangiovese e Merlot allevate a cordone speronato e raccolte in cassette tra fine agosto e primi di settembreVinificazioneLe uve vengono sottoposte a macerazione carbonica nella misura del 70% e vinificate separatamente

Technical specifications

Abbinamenti: ottimo con tutti i piatti di stagione laddove è richiesto un vino leggero e profumato; perfetto con caldarroste e cibi cotti alla brace e zuppe di legumi.

Passito di colore ambrato con caldi riflessi dorati, intense note aromatiche che ricordano l’albicocca, il fico secco e la confettura bianca con note di miele e fiori gialli nel finale. Al gusto presenta una equilibrata concentrazione zuccherina, con acidità lievemente agrumata e intense note fruttate; ha lunga persistenza nel finale e raffinata dolcezza. Se ben conservato, è vino di lunga vita.UveTrebbiano e Grechetto da vigneti allevati a doppio Guyot. In settembre le uve sono raccolte a mano in cassette, e poi disposte su graticci per 3 mesi in ambiente ventilato in modo da evitare formazione di muffeVinificazioneCernita attenta delle uve, pressatura diretta in torchi verticali idraulici, con resa del 25%; fermentazione lenta in barrique. L’affinamento si svolge in barrique di rovere, di cui il 10% è in legno nuovo, per 30 mesi.

Technical specifications

Mature cheeses, blue cheeses and foie gras as well as dry desserts and tarts. Unusual in combination with speck with risotto mantecato.