Winery BulichellaRubino
Red wine
This wine is a blend of 4 varietals which are the Cabernet-Sauvignon, the Petit Verdot, the Sangiovese and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rubino from the Winery Bulichella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rubino of Winery Bulichella in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Rubino of Winery Bulichella in the region of Tuscany often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Rubino
Pairings that work perfectly with Rubino
Original food and wine pairings with Rubino
The Rubino of Winery Bulichella matches generally quite well with dishes of beef, lamb or veal such as recipes of bernard's potée, lamb and coconut curry, african style or sauté of pork with carrots and potatoes.
Details and technical informations about Winery Bulichella's Rubino.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Rubino from Winery Bulichella are 2017, 2012, 2010, 2016 and 2013.
Informations about the Winery Bulichella
The Winery Bulichella is one of of the world's greatest estates. It offers 18 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
