Rubacuori Sangiovese 2016 Magnum

Selected from our most exceptional, most mature, sites. The grapes for this wine have been hand selected from a small section within one of our leading blocks of Sangiovese. The vines within this area consistently produce grapes with rich flavour and concentration. The grapes are handpicked and then crushed and de-stemmed to an oak barrel fermenter to undergo fermentation. A yeast strain selected from Brunello di Montalcino was used to ferment the wine, which helps to give the wine more body and mouth feel. The use of oak barrel fermentation gives structure to the back palate and helps to stabilise colour and tannins. After fermentation the wine is then drained to French oak barrels where it matures for 24 months. The wine is bottled and aged a further 2 years prior to release.

Type of Oak (%): 100% Gamba, 50% Nevers, 10% Fontainebleau, 20% Allier, 20% Jupillies
Oak Age: 80 % New oak
Oak Toasting: 100% Medium
Fining agent: egg whites
Filtration: Polypropylene filters

Acid: 6.3g/l
pH: 3.55
Alcohol: 13.8%