Boxed Rubacuori Sangiovese 2016 Magnum

The fruit selected for the Coronamento is grown on the highest vineyard site on our King Valley property (350m ASL). The vineyard was planted using a new clone of Nebbiolo named Nebbiolo 230. When selecting fruit for this wine, only the best grape bunches are chosen. Bunch selection is based on the general vine health, the cane’s maturity (looking for full cane lignification), the individual bunch maturity (ensuring full colour change and no overexposure to sun) and then the fruit. The fruit is tasted focusing on the tannins, ensuring they are ripe and without green edges, the seeds are also looked at to ensure they are fully brown and dry, with a nutty taste and no green characteristics; finally, the flavour of the grapes is assessed. After harvest the grapes are crushed and de-stemmed into small fermentation vats and inoculated with a Barolo yeast allowing maximum varietal characters to come through. The fermentation is allowed to reach 30 degrees Celsius where it is maintained. Fermentation lasts for 7 to 10 days; the wine is then lightly pressed and transferred to French oak barrels where it ages for two years.

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%