RUBIDO

The vineyards whose grapes are used for the “Rubido” have these features:
- South-West exposed
- Clavey soil - Peebly soil (the typical tuscan galestro)
- Training system: spurred cordon
- Density: 5000 vines / Ha

“Rubido” is produced following the criteria of guided control of parasites (ex reg. CEE.
2078); selected manual gathering of the grapes; fermentation with alternating remontages
and delastages for about 14 days with controlled temperature. Post-fermentative soaking
with daily pressing for about 6-8 days