Torgiano Rosso DOC Rubesco 2021

The vinification of Rubesco Lungarotti follows a meticulous process aimed at enhancing the characteristics of the Sangiovese (prevalent) and Colorino grapes. The grapes are hand-picked at the optimum ripening period, generally between September and October. The bunches are destemmed and the berries are gently pressed to release the must. The must ferments in stainless steel tanks at a controlled temperature. During this phase, the yeasts transform the sugars into alcohol and carbon dioxide. At the same time as fermentation, the skins are macerated in the must for a period of about 15 days. This process is essential for extracting color, tannins and aromas from the skins, giving Rubesco its structure and complexity. After fermentation, the wine ages for about a year in wooden barrels. This step helps to smooth out the tannins and add spicy and tertiary notes to the aromatic profile. A further period of refinement of at least one year in the bottle follows before being released for sale. This final refinement allows the wine to achieve greater harmony and stability. Before bottling, the wine undergoes a light filtration to ensure its clarity without excessively depriving it of its structure and complexity.