Tenute Rubino > Who we are > The Cellar: The heart of the winery

The Cellar: The heart of the winery.

Tenute Rubino’s beating heart is the modern cellar, an avant-garde structure for the precision oenology. The vinification apparatus is the most advanced and reductive-cold technology is used in the different phases of the vinification process. The works for the construction of the cellar, which began in 1999 and ended in 2004, gave life to a structure with consistent productive capacity and on line with the growing expectations of the company. The wine-making procedures are sensitive to the peculiarities of each varietal located in its specific vine-site. All the viticulture practices are carried out according to specific policies respectful of each single variety. It is a complex process that requires efficient organization.

The Whites

The grapes are de-stemmed, the temperature lowered and then softly pressed in order to preserve the aromas and avoid high-alcohol percentage. After the cryomaceration, the fermentation is carried out at controlled temperature and lasts about 10 days. The malolactic fermentation doesn’t take place. The wine matures in stainless steel tanks and is constantly tasted at every stage before and following bottling.

The Reds

For the vinification of red grapes, Tenute Rubino utilizes small and medium-sized fermentation tanks in order to allow a regular pumping over and obtain a satisfying extraction of tannins and of the varietal aroma. Slow fermentation is carried out at a temperature not exceeding 25°C in order to prolong the yeast action and complete sugar transformation. After the drawing off and the soft pressing of the skins, the wine starts ageing either in steel tanks or French (300) or American (100) wood barrels. Each label has a different ageing period. The wines are constantly tasted and monitored to assure a balanced evolution.