Fermented in stainless steel vats at a controlled temperature of 28°C. Maceration with the skins is for 12 days, with frequent and delicate pumping over. The malolactic fermentation takes place immediately after racking. About half of the product is aged for six months in 2nd and 3rd cycle oak barriques, the other half ages in stainless steel vats.This wine can be appreciated when young, but can also be left to mature in bottles for a few years. The Rubino goes well with entrées, boiled and white meat courses.