Rubicone is the name of a region that covers much of Emilia Romagna in central Adriatic Italy. This area is known for some of Italy’s most famous foods, including Parmigiano-Reggiano, Prosciutto di Parma, and Balsamic Vinegar of Modena. There are over 40 grape varieties permitted in the IGT, but the Sangiovese in particular is a perfect match with the local food, including the iconic and delicious pasta recipes prepared there. The Sangiovese fruit was selected for its bright cherry notes. Fermentation and maturation were both in stainless steel, ensuring there was no oak to interfere with these ripe fruit characters.
2024
“It drinks well and it has character. Dark cherry, a little spice, a good amount of ripeness, but not too much, sitting in a medium-bodied frame. Acidity is crisp but balanced, it has some savoury elements and a smattering of dried herb, a little grainy tannin grip, and finishes fresh with good length. Really good, and an excellent mid-week pasta wine is what we have here.” 90 points, Gary Walsh, Winefront
2023
“Medium full red with the merest trace of purple, there are simple herbal/plummy aromas of a basic, fruit driven red wine. Tannins are light and drying but supple enough. It’s a drink-now style but arguably needs food because of its drying tannins. It’s good value in its category” Wine of the Week, Huon Hooke, The Real Review
“Cherry, dried herb, some liquorice. It’s medium-bodied, a little juicy, a little savoury, with a light grainy grip to tannin and a finish of solid length.” 88 Points Gary Walsh, Winefront
