Rubido is produced following the criteria of guided control of parasites; selected manual gathering of the grapes; fermentation with alternating remontagesand delastages for about 14 days with controlled temperature. Post-fermentative soakingwith daily pressing for about 6-8 days.

Spicy, blackberry and light vanilla aroma, full bodied with fruit flavors, tight tannis and long finish. “Spirto” is produced following the criteria of guided control of parasites es; selected manual gathering of the grapes.