Pizzini Rubacuori Sangiovese 2006
Red

Pizzini Rubacuori Sangiovese 2006

Rubacuori is an Italian word that translates to stealer of hearts. This Sangiovese is profoundly deep and concentrated. On the nose there is dark plums and cherries, earth, cedary oak, liquorice and cassia bark. The palate is majestic with great depth and fine grainy tannins, dark cherry and plum flavours and a long, even finish.

The grapes for this wine have been hand selected from a small section within leading blocks of Sangiovese. The grapes are handpicked then crushed and de-stemmed to an oak barrel fermenter which helps stabilise colour and tannin. A yeast strain selected from Brunello di Montalcino is added, providing body and mouthfeel. The wine is then drained to French oak barrels where it matures for 18 months before bottling and then a further 2 years before 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
Alcohol: 13.8% Alc/Vol
Bottled: November 2008
Acid: 6.3g/l
Released: November 2017
pH: 3.55
Regular price
$125.00
Sale price
$125.00
Unit price
per 

The Wine

Rubacuori is an Italian word that translates to stealer of hearts. This Sangiovese is profoundly deep and concentrated. On the nose there is dark plums and cherries, earth, cedary oak, liquorice and cassia bark. The palate is majestic with great depth and fine grainy tannins, dark cherry and plum flavours and a long, even finish.

Winemaking

The grapes for this wine have been hand selected from a small section within leading blocks of Sangiovese. The grapes are handpicked then crushed and de-stemmed to an oak barrel fermenter which helps stabilise colour and tannin. A yeast strain selected from Brunello di Montalcino is added, providing body and mouthfeel. The wine is then drained to French oak barrels where it matures for 18 months before bottling and then a further 2 years before release. 

Maturation

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

Final Analysis

Alcohol: 13.8% Alc/Vol
Bottled: November 2008
Acid: 6.3g/l
Released: November 2017
pH: 3.55

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$35.00