BORDER
Designation: Rubicone Rosso Igt
First production year: 2006
Training system: saplings
Production per plant: 900 g
Grapes varieties: Merlot 100%
Harvest: traditional hand-picking, third ten days of September
Wine-making process:
spontaneous fermentation in stainless steel with punching down under a controlled temperature at 30°c max. Extended maceration for for minimum 30 days. Maturation and aging in Allier tonneaux for 20 months with periodic 'batonnage' of the noble lees. After clarification by decantation and bottling, the wine ages in the bottle for at least 24 months.
Food pairing:
tasty and succulent red meats, mature sheep and goat cheeses.