||30% Canaiolo Nero, 70% Sangiovese
||Rubesco is fancy brand , derived from the latin verb rubescere, blushing: a significance so joyful.
||Hill 300 m. a.s.l. facing west .
|Composition of the land
||Vigna Monticchio is located on the hill of Brufa; characterized by a considerable variability in soil; are layered fringe fringed sandy clay alternate, the latter being more frequent in the lower-middle hill.
||Fermentation in stainless steel with maceration on the skins for 15-20 days.
||In barrels and oak barrels for about 12 months and, after a light filtration, four years in the bottle.
||Plates of fine international cuisine , pepper steak , roast and braised red meats , aged cheeses.